Li caggiun of San Martino is a little-known Abruzzese recipe, characteristic of the Montefino and Castiglione Messer Raimondo area in the province of Teramo, but they are also found in some other nearby areas, with small variations, as often happens.
San Martino is very much felt in Abruzzo, and there are many proverbs that are often mentioned, such as “For san Martino, winter is closer,” because often for this holiday there are still beautiful days, in fact in my area it is also said “The summer of San Martino,” referring to the week around this day.
Often before San Martino arrives, even if temperatures have already dropped, during the week around this holiday, there can be almost summer-like temperatures.
In some areas of Abruzzo, “Li caggiun of San Martino” are enjoyed, to be absolutely accompanied by new wine.
On this day, chestnuts cannot be missed; let’s say that in many homes really many delicious things related to this holiday are prepared, but wine and chestnuts are certainly not lacking.
New wine, very important to open on this day, traditionally couldn’t be sold before October 30, but nowadays everything is overturned.
Anyway, let’s get back to us. Try the recipe, you will see how good it is!!
After cooking, they remain slightly dry, but once cooled, they will be much softer.
Just follow this recipe to celebrate San Martino’s Day, and replicate it, then tell me if you liked it
About 75 Kcal per caggiun
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: About 65 caggiun
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Abruzzo
- Seasonality: Autumn
Ingredients to make Li caggiun of San Martino
- 2 eggs (medium)
- 1 cup sugar
- 1/2 cup white wine
- 1/4 cup whole milk
- 3 tbsps sunflower oil (or corn)
- 1 packet vanillin
- 1 packet baking powder for desserts
- grated zest of 1 lemon
- 5 3/4 cups all-purpose flour
- 2 1/4 cups Montepulciano grape jam
Tools
- 1 Cutter ravioli cutter
Preparation for Li caggiun of San Martino
We can knead in the mixer until the consistency allows it, then continue on a work surface, or knead in a bowl, it will still be perfect.
In a bowl, mix the eggs with the sugar, then add the vanillin and baking powder for desserts, mixing well.
Add the grated zest of one lemon, the milk, seed oil, white wine, and part of the flour, working everything to incorporate the ingredients well.
Complete by adding the remaining flour, working the dough, then complete the work on a floured work surface, create a loaf, put it in a food bag, and put it in the refrigerator for about 30 minutes.
After the resting time, take the dough and taking a few pieces at a time, work them through the pasta machine, I left 3 holes free on the machine for thickness, but you can roll out the dough with a rolling pin, it was faster for me to do it this way.
With the pasta pieces worked with the pasta machine, I made sheets and cut squares suitable for my mold, placed the pasta square on the mold, filled with a full teaspoon of jam, dampened the edge of the pasta, and closed the mold to create the ravioli, then expelled the excess dough.
If you don’t have a mold, once you’ve created the pasta sheets, place all dollops of jam well spaced on the sheet, fold the sheet over itself lengthwise, and with a wheel cut the ravioli, sealing them well.
Prepare a baking sheet lined with parchment paper and place the caggiun on it, bake in a hot ventilated oven at 340°F for about 20 minutes, checking the cooking.
If you do it with a static oven, at 350°F for about 15 minutes.
Once cooked, let them cool well before serving, and if you want, you can sprinkle them with powdered sugar, I didn’t want to.
