ABRUZZO - Calcionetti
2.2 lb Viaggio flour
4 tablespoons of Viaggio Extra Virgin Olive Oil
1 packet of yeast.
20oz of chestnuts,
7oz dark chocolate,
2 small glasses of mulled wine,
3.5oz of almonds and walnuts (or chickpeas),
1 small glass of rum and cinnamon.
To prepare calcionetti abruzzesi, first you need to prepare the dough. The preparation time is about 2 hours. Pour Viaggio flour on a work surface. Gradually, add yeast, Viaggio Extra Virgin Olive Oil and white wine. Little by little knead until the dough binds together till it becomes smooth and compact.
Once ready, the dough must be kept at rest for at least 1 hour. Then start to roll out the dough until obtaining thin sheets. The ideal would be to make the thickness of one millimeter.
Preparation of the filling
Preparing the filling takes a little more time. Chestnuts for first must be blanched and skinned . Almonds and walnuts instead must be chopped finely. Meanwhile, heat in a saucepan the mulled wine. Join to the mixture the crushed nuts, chocolate, cinnamon, rum and peeled chestnuts. All the mixture has to be cooked on a low heat and blended from time to time, to obtain a homogeneous mixture. Remove the filling from the fire and let stand it in a cool place for at least two hours. As soon as the filling has cooled, proceed cutting out some squares of about 2" in diameter to be filled with a scoop of stuffing. Then close the ravioli. After the ravioli have been created, warm the vegetable oil in a pan and when it is hot enough, fry the ravioli pastries, and remove them when they become gold. To remove excess oil, simply place them on paper towels.