ABRUZZO - Calcionetti
SKU:
Total Time: Approx. 2.5 hours | Yields: About 25–30 pieces
Dough Ingredients
- 2.2 lb (1 kg) Molino Signetti flour
- 4 tablespoons Viaggio Extra Virgin Olive Oil
- White wine (as needed, approx. 1–1.5 cups)
- 1 packet active dry yeast (about 2¼ tsp)
Filling Ingredients
- 20 oz cooked chestnuts (peeled)
- 7 oz dark chocolate (roughly chopped)
- 2 small glasses mulled wine (about ½ cup)
- 10 oz sugar
- 3.5 oz finely chopped almonds and walnuts (or substitute chickpeas)
- 1 small glass of rum (about ¼ cup)
- 1 teaspoon ground cinnamon
For Frying
- Oil (for deep frying)
- Paper towels (for draining)
Instructions
- Pour the flour onto a clean work surface or into a large bowl. Gradually add the yeast, olive oil, and white wine. Knead until the dough becomes smooth, elastic, and compact. Add more wine if needed to help it bind. Cover the dough and let it rest for at least 1 hour at room temperature. After resting, roll out the dough into thin sheets, about 1 mm thick.
- Blanch and peel the chestnuts (if not pre-cooked). Finely chop the almonds and walnuts. In a saucepan, warm the mulled wine over low heat. Add the chestnuts, chopped nuts, chocolate, cinnamon, rum, and sugar. Stir occasionally and cook over low heat until the mixture is thick and homogeneous. Remove from heat and let the filling cool completely for at least 2 hours in a cool place.
- Cut the dough into squares, about 2 inches wide. Place a small spoonful of cooled filling in the center of each square. Fold over to form a triangle or rectangle, pressing edges to seal (use a fork to crimp if desired).
- Heat oil in a deep pan. When hot, fry the calcionetti in batches until golden brown. Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving. Optionally dust with powdered sugar.
BUON APPETITO!
