Thursday, June 20 2024

These delicious fried pastries, filled with a heart of velvety chickpea puree, are a testament to the rich gastronomic heritage of Abruzzo.

Join us to bring a taste of this treasure of the Italian countryside into your kitchen, where every bite is a harmonious blend of crunchy perfection and the warm earthy essence of chickpeas.

Get ready to elevate your culinary repertoire with a recipe that captures the essence of Abruzzo’s culinary soul.





Makes about 20 Cagionetti

Ingredients for the filling:

  • hazelnuts (boiled) or chickpeas (cooked fresh) 300g – about 10.5 ounces
  • almonds, peeled 150g – 5 ounces
  • candied cedar 40g – about 1.5 ounces
  • orange peel from 1 orange
  • sugar 50g – about 1/4 cup
  • cinnamon – to taste
  • cocoa powder, unsweetened – 1 tbspfor the pastry dough:
  • flour 500g – about 4 cups
  • extra virgin olive oil 80g – 6 tbsp
  • dry white wine – 2 tbspplus:
  • oil for frying
  • powdered sugar for sprinkling on top





For the filling:
1. Heat up the oven to 400°F (200°C).

Place the almonds on a baking sheet and then slightly roast them in the oven, until they start to turn golden.

Remove and let them cool down.

Cut up into smaller pieces.

2. Mash the cooked chickpeas, them add the almonds, candied cedar, orange peel, sugar, cinnamon and cocoa powder and mix until everything is evenly distributed.

Cover and set aside (or put in the refrigerator) while preparing the pastry dough.

For the dough:
1. In a clean surface place the flour in a mound, make a hole in the center and add the oil and wine.

Start mixing with your hands towards the center and knead until the dough has an elastic consistency.

Roll the dough out quite thin into a large rectangle.

2. At this point you can either place small heapings of the stuffing along the pastry, then fold the pastry over and cut into ravioli squares or, using a pastry cutter or a cup, cut the pastry into circles which you then fill and fold into half circles, pressing the dough well around the filling to seal it well.

Heat up the oil and fry the pastries on each side until golden.



Drain well on a paper towel, then sprinkle with powdered sugar and serve warm.

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1 comment

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