ViviTortoreto

Typical fried sweets of the Abruzzo tradition, Calcionetti or “Caggiunitt” in dialect, are prepared in December and highly anticipated in all Abruzzo families during Christmas.

Calcionetti Teramani recipe.

Ingredients for the shortcrust pastry: 

• 1 egg yolk
• 500 grams of flour
• 1/2 glass of water
• 1 tablespoon of sugar
• 1/2 glass of white wine (preferably dry)
• Seed oil
• 1/2 glass of extra virgin olive oil

 Ingredients for the filling: 

• 150 gr of dark chocolate (flakes or grated)
• 100 gr of toasted and chopped almonds (without peel)
• 500gr of boiled chestnut purée
• 50 gr of diced cedo
• A grated lemon peel (edible peel)
• 1/2 teaspoon of cinnamon
• 3 tablespoons of sugar
• 3 tablespoons of honey (acacia)
• 1/2 cup of rum

Preparation:

Let’s start with the filling, taking all the ingredients and mixing them with the chestnut purée. Everything will have to rest for a few hours.
In the meantime that the filling rests, let’s move on to the preparation of the shortcrust pastry, forming a homogeneous and smooth ball that must rest for about 6 hours in the fridge.
After the resting time, take the shortcrust pastry and knead it with a rolling pin, trying to roll out the dough as thin as possible. Once rolled out, prepare piles of filling and arrange them in the center of the shortcrust pastry. With the appropriate tools, cut the shortcrust pastry into small ravioli, close the flaps and place them between two white cloths to rest.
In a saucepan, prepare plenty of oil for frying, once it reaches temperature, immerse the calcionetti in it, turning them quickly, do not let them brown and then spread them on absorbent kitchen paper.
Once cooled, sprinkle with powdered sugar and serve.