Caggionetti (or calcionetti) are the quintessential Christmas dessert from Teramo. Originally from the Province of Teramo and then spread throughout the region, in every city of Abruzzo during the Christmas period these sweets are prepared and each area provides a variation in the filling.
Similar to fried ravioli, in my hometown, caggionetti are filled with chickpeas, or with chestnuts, dark chocolate, and almonds. The recipe I propose today includes chickpeas, just as my grandmother used to make them. They are a must at the end of the Christmas lunch!
For other Christmas sweets, check out the collection: Regional Christmas Sweets
- 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
- 500 g 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
To make the caggionetti, soak the chickpeas the night before. The next day, boil them in boiling 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, place the chickpea puree, add the chocolate and almonds. Stir in the sugar and liqueur.
On the work surface, arrange the flour in a fountain shape, add the egg, the oil, and gradually add the wine, until a smooth and firm dough is obtained. Work with the pasta machine, or with a rolling pin, and roll out a thin sheet.
Using a round glass, cut out many discs with a diameter of 1.5-2 inches, and place a tablespoon of filling in the center of each one. Close each disc into a half-moon shape.
In a large pot, heat the oil and fry the caggionetti. As soon as they start to brown, drain them and dry them on absorbent paper. Serve with a sprinkle of powdered or granulated sugar.
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