The CHESTNUT CALZONCELLI are a Christmas dessert from the traditions of several regions of our country, particularly the province of Salerno, Basilicata and, with some variations, also Puglia. A dessert made with simple ingredients and an ancient history, full of aromas and flavors that, as you can try, make it truly unique and worthy of being served on festive tables.
These little pastries are easy to make and, naturally, there are as many variations as there are families who pass down the recipe. After careful research and experimentation, I chose a proposal that is not too complicated but, I assure you, truly indulgent: while the pastry shell is simple, crunchy and light, the filling is an explosion of tastes and scents, as only our popular tradition can offer.
Chestnut Calzoncelli, like all fried treats, are fantastic just after frying, but they retain their goodness afterward if stored in a cupboard. That is, if you have any left after offering them to relatives and friends…
DISCOVER OTHER TRADITIONAL CHRISTMAS RECIPES:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour 30 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 cups 00 flour (type 00 / all-purpose)
- 4.7 fl oz white wine
- 1/2 cup extra virgin olive oil
- 3 tbsp sugar
- 10.6 oz chestnuts
- 1 leaf bay leaf
- 1 pinch coarse salt
- 3.5 oz dark chocolate (60-69%)
- 1.7 fl oz vincotto (grape must syrup)
- 1/2 teaspoon ground cinnamon
- orange zest
- 2 1/8 cups peanut oil (for frying)
Tools
- 2 Bowls
- 1 Pot
- 1 Rolling pin
- 1 Fluted pastry wheel
- 1 Small saucepan
Steps
Making the CHESTNUT CALZONCELLI is very easy and within everyone’s reach.
Place the flour and sugar in a bowl or on a work surface. Mix the dry ingredients, then make a well in the center and add the oil and the white wine at room temperature.
Start combining everything with a fork and continue working the dough with your hands until you obtain a smooth, homogeneous ball. You can do this with a stand mixer, first using the paddle to combine the ingredients and then the dough hook.
Wrap the dough ball in plastic wrap and let it rest for at least 30 minutes at room temperature.
First, rinse the chestnuts and score them with a knife. Put plenty of water in a pot, add the bay leaf and a pinch of coarse salt. Place over heat and bring to a boil.
Add the chestnuts and cook for about 30 minutes. Drain them and, while still hot, remove the shell and the inner skin.
Mash them with a potato masher or press them through a food mill and place in a bowl. Add the melted dark chocolate, the vincotto, the cinnamon and the orange zest and mix everything well. Set the mixture aside and let it firm up.
Roll the dough with a rolling pin or pasta machine to a thickness of 1/16 inch (about 0.08 in). Place a small ball of filling on top, brush the edges with a little water so they don’t open during cooking, cover with another sheet and, using a fluted wheel, cut out the ravioli.
Seal the edges well using the tines of a fork.
Fry the chestnut calzoncelli over medium heat in plenty of hot peanut oil, and when they are golden drain them on absorbent paper and serve dusted with powdered sugar.
VARIANT
You can also add soaked, boiled and pureed chickpeas to the Chestnut Calzoncelli dough.
