Italian caggionetti from Abruzzo

In Abruzzo it isn’t Christmas without Caggionetti. There are many versions according to the area and your tastes. In this version caggionetti are filled with chickpeas, bitter cacao, sugar, honey, mosto cotto (cooked wine), walnuts, almonds, peel of orange and ground cinnamon

INGREDIENTS

Filling

• 1 kg of chickpeas
• 100 g of bitter cocoa
• 2 tablespoons of sugar
• 250 g of honey
• 1 cup of mosto cotto (cooked wine: 1 lt of Montepulciano d’Abruzzo wine and 600 gr of sugar boiled up to the caramelization)
• 300 g of walnuts
• 300 g of almonds
• peel of 1 orange
• 1 teaspoon of ground cinnamon

Dough

• Fine wheat flour – cake flour (1 kg)
• 1 egg
• 1 glass of extra-virgin olive oil  (200 ml, 6.7628 ounces, 0,84 cups)
• 1 glass of white wine (200 ml, 6.7628 ounces, 0,84 cups)
• 2 tablespoons of sugar
• vegetable oil (about 2 liters)

INSTRUCTIONS

 Filling

1. Boil and mush the chickpeas.
2. Dissolve the honey in a saucepan with sugar and mosto cotto, add cacao, mix and add the spices and the chickpeas, and finally the ground nuts and almonds.
3. Mix well, remove from heat and let cool.

Dough

1. Make a fountain with the flour
2. Add all the ingredients (for the dough) to the center
3. Stir with a fork slowly incorporating the flour until a dough forms
4. Roll the dough into a thin sheet
5. Cut into squares
6. Put a half tablespoon of filling in the center
7. Close as a book
8. Squeeze the edges
9. Fry in hot vegetable oil

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