The Canasciunetti of Supino
This is a typical dessert of Supino whose origins are very remote and not very well known, but since the ingredients bring us back to the autumn fruit harvest, surely mixing walnuts, hazelnuts, chestnuts and chickpeas with honey makes us think of the fecundity of the early fruits of our land which are prepared to be offered and enjoyed on different occasions.
The Canasciunetti di Supino, are one of the most delicious ciociare delicacies for the holidays. It is not Christmas in many houses ciociare, if there are no "canasciunetti" and prepare them is not difficult at all. These are typical local sweets, very common and delicious to munch in front of the fireplace. Some love canasciunetti all year round, for Easter, but tradition wants them for Christmas. Those who have never tried them, can easily identify them because they have the shape of ravioli. The canasciunetti, certainly ciociari, have their queen seat in "Supino" my home town. They are very simple desserts, made with ingredients that were easily found in nature and were widespread especially in the homes of farmers. My grandparents always prepared them during the holidays. When I was 6 years old, I would eat as many as five one after the other. Simply delicious!
They are from Supino, and they also have a very ancient history. Many families have handed down the recipe orally for many generations. One thing, however, is certain, these sweets are accompanied by late autumn, having as a basis the typical fruits of this season, which the surrounding hills offer abundantly. We are talking above all about walnuts, hazelnuts, chestnuts, chickpeas and various types of local honey. A pinch of pepper and a little nutmeg; They enhance the flavor and make these typical sweets special. If you want to try, follow the easy recipe and the procedure.
Get about 2 kg of dried chestnuts, at least 800 kg of chickpeas and 350 gr. of good quality hazelnuts. It will take about 800 gr. of walnuts, sultanas, half a kg of sugar and sambuca. Keep about half a kg handy, honey a little pepper and nutmeg. You will also need some chili powder. Also remember that chestnuts, as well as chickpeas, must be cooked in lightly salted water before starting the preparation.
For honey I recommend using a good quality wildflower. First you will need to make the dough and you will need at least two 2 kg. of flour, 12 eggs, a handful of salt, a pinch of sugar and keep a little water at hand. Now start making the dough and do not worry, use the machine and you will do even before. Make sure that the filling remains solid enough. Some use a mixer or blender, but I recommend chopping only walnuts and hazelnuts and then mixing with a scoop. Only at the end you can add nutmeg, pepper and a little chili. You will already begin to spread the aroma of these autumn ingredients around the house. If you are not an expert, on the market there are comfortable and perfect molds, in which you can "close" the dough with filling and you're done. These are the same molds that are used for ravioli. You can also use a pasta cup and close, obtaining the classic half moons.
The mold leaves the closing marks also decorative, but if you do not have it, you can crush the edges with a fork. I recommend not using molds that are too small. Once the canasciunetti are ready, they must go to the oven on a baking tray lined with parchment paper and bake at least at 180 °C for about twenty minutes. I recommend keeping an eye on the cooking, because each oven is different from the other, even for age. In any case, the canasciunetti must be golden. The filling must remain soft, crumbly and not dry.
This is a typical dessert of Supino whose origins are very remote and not very well known, but since the ingredients bring us back to the autumn fruit harvest, surely mixing walnuts, hazelnuts, chestnuts and chickpeas with honey makes us think of the fecundity of the early fruits of our land which are prepared to be offered and enjoyed on different occasions.
The Canasciunetti di Supino, are one of the most delicious ciociare delicacies for the holidays. It is not Christmas in many houses ciociare, if there are no "canasciunetti" and prepare them is not difficult at all. These are typical local sweets, very common and delicious to munch in front of the fireplace. Some love canasciunetti all year round, for Easter, but tradition wants them for Christmas. Those who have never tried them, can easily identify them because they have the shape of ravioli. The canasciunetti, certainly ciociari, have their queen seat in "Supino" my home town. They are very simple desserts, made with ingredients that were easily found in nature and were widespread especially in the homes of farmers. My grandparents always prepared them during the holidays. When I was 6 years old, I would eat as many as five one after the other. Simply delicious!
They are from Supino, and they also have a very ancient history. Many families have handed down the recipe orally for many generations. One thing, however, is certain, these sweets are accompanied by late autumn, having as a basis the typical fruits of this season, which the surrounding hills offer abundantly. We are talking above all about walnuts, hazelnuts, chestnuts, chickpeas and various types of local honey. A pinch of pepper and a little nutmeg; They enhance the flavor and make these typical sweets special. If you want to try, follow the easy recipe and the procedure.
Get about 2 kg of dried chestnuts, at least 800 kg of chickpeas and 350 gr. of good quality hazelnuts. It will take about 800 gr. of walnuts, sultanas, half a kg of sugar and sambuca. Keep about half a kg handy, honey a little pepper and nutmeg. You will also need some chili powder. Also remember that chestnuts, as well as chickpeas, must be cooked in lightly salted water before starting the preparation.
For honey I recommend using a good quality wildflower. First you will need to make the dough and you will need at least two 2 kg. of flour, 12 eggs, a handful of salt, a pinch of sugar and keep a little water at hand. Now start making the dough and do not worry, use the machine and you will do even before. Make sure that the filling remains solid enough. Some use a mixer or blender, but I recommend chopping only walnuts and hazelnuts and then mixing with a scoop. Only at the end you can add nutmeg, pepper and a little chili. You will already begin to spread the aroma of these autumn ingredients around the house. If you are not an expert, on the market there are comfortable and perfect molds, in which you can "close" the dough with filling and you're done. These are the same molds that are used for ravioli. You can also use a pasta cup and close, obtaining the classic half moons.
The mold leaves the closing marks also decorative, but if you do not have it, you can crush the edges with a fork. I recommend not using molds that are too small. Once the canasciunetti are ready, they must go to the oven on a baking tray lined with parchment paper and bake at least at 180 °C for about twenty minutes. I recommend keeping an eye on the cooking, because each oven is different from the other, even for age. In any case, the canasciunetti must be golden. The filling must remain soft, crumbly and not dry.
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