The caggionetti (or calcionetti) are the quintessential Christmas dessert from Teramo. Originating from the Province of Teramo and then spreading throughout the region, these sweets are prepared in every city in Abruzzo during the Christmas period, and each area has a variation in the filling. Similar to fried ravioli, the caggionetti in my hometown are filled with chickpeas, or with chestnuts, dark chocolate, and almonds. The recipe I propose today involves using chickpeas, as my grandmother used to prepare them. At the end of the Christmas lunch, they are a must!
For other Christmas desserts, check out the collection: Regional Christmas Desserts
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Cooking methods: Frying
Ingredients
- 4 cups Flour
- 1 Egg
- 1 glass White wine
- 2 tablespoons Extra virgin olive oil
- 2 cups Chickpeas (or boiled chestnuts)
- 7 oz Dark chocolate
- 3.5 oz Toasted almonds
- 4 tablespoons Sugar
- 1 small glass Dessert liqueur
- as needed Oil for frying
- as needed Sugar
Tools
- Pasta machine
Preparation
For making the caggionetti, soak the chickpeas the night before. The next day, boil them in water and drain. Once cooled, pass them through a food mill and set aside the obtained puree.
Chop the chocolate, toast the almonds, and chop them. In a bowl, put the chickpea puree, add the chocolate and almonds. Mix by adding sugar and liqueur.
On the work surface, place the flour in a well, add the egg, oil, and gradually add the wine until you get a smooth and firm dough. Use a pasta machine or a rolling pin to roll out a thin sheet.
Use a round glass to cut out discs of 1.5-2 inches in diameter, and place a tablespoon of filling in the center of each. Fold each disc into a half-moon shape.
In a large pot, heat the oil and fry the caggionetti. As soon as they start to turn golden, drain them and dry them on absorbent paper. Serve with a dusting of powdered or granulated sugar.
If you make one of my recipes, share it using the hashtag #ricettedilibellula.
Follow me also on Facebook to discover new recipes and on my profile Instagram or TikTok. And to see the video recipes, subscribe to the YouTube channel!
To receive new recipes in your email for free every week, subscribe to the Newsletter.
If you want to receive recipes directly on your phone, subscribe to the Telegram channel.
Join my Facebook group!
Sponsored links included on the page.
