CAGGIONETTI ABRUZZESI: THE TRUE RECIPE FROM TERAMO GRANDMOTHERS
The true recipe of the Teramo caggionetti passed down by Abruzzo grandmothers.
I’ll tell you right away, my grandmother would never have approved of this. You’ll say, why?? Simple, because caggionetti are made by feel, nothing is weighed! You just need to use half a pack of flour and then whatever comes out! ahahhaha
Joking aside, I tried to weigh and I really hope I can help all the wonderful women (and men too) who land on my blog to make caggionetti the way God, or rather my grandmother, rest in peace, commands.
That said, yes, both chickpeas and chestnuts go into caggionetti. Don’t be stingy, if you want to save money in October you go up the mountain and grab them from the trees… we already steal oxygen from them, so what’s one more thing..go figure!! 🙂
Joking aside, let’s see how they are made.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 30
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Christmas, Winter
Ingredients
- 4 cups all-purpose flour
- 5 oz extra virgin olive oil
- 5 oz white wine (or sparkling wine)
- 2 tbsp sugar
- lemon zest (optional)
- 1 quart sunflower oil (for frying)
- 3.5 oz boiled chickpeas
- 3.5 oz boiled chestnuts
- 3.5 oz chocolate (chopped or chips)
- 1 shot glass rum
- 1 oz flaked almonds (chopped)
- 1 coffee cup coffee
- 3.5 oz honey
Tools
- Pot
- Pasta Machine
Steps
I prepare the filling the day before and let it rest in the fridge overnight.
On a work surface, pour the flour in a mound and slowly pour in the oil and wine: it should result in a soft but compact dough, so adjust if more or less flour is needed!
Cover with plastic wrap and place in the fridge.
You will need to boil the chestnuts and peel them.
The same goes for the chickpeas.
For example, I always make CHESTNUT CREAM when it’s in season, so I can use it for Christmas preparations.
Once done, you will then need to mash with a fork, or a potato masher;
then add all the ingredients.
As already mentioned above, the best thing is to do it the day before, or wait at least an hour to let all the ingredients “settle”.
Take the dough, divide it into 8 balls and start passing it through the pasta machine, from the widest section gradually to the smallest: the sheet should be almost transparent.
At this point, we should fill them like ravioli: place a teaspoon of cream every two inches and then cover with another sheet, press well around the filling and cut with a pasta cutter.
At this point, fill a saucepan or, if you have it, the fryer, with seed oil: once it reaches temperature, cook a few pieces at a time to brown all the sides well.
About two or three minutes and it is ready.
Drain on absorbent paper and let cool slightly.
If you like, a nice sprinkle of powdered sugar and they are ready.
THE CAGGIONETTI ABRUZZESI: THE TRUE RECIPE FROM TERAMO GRANDMOTHERS are ready to be enjoyed.
Advice
If cooked well, caggionetti last up to 3 days staying crispy, after which they begin to be more tender than crispy.
I recommend freezing the filling and the dough, but not the made and cooked caggionetto.
