Cup Regionale Abruzzo Recipes

CAVICIONETTI ALL'ABRUZZESE RECIPE - (3.8/5)

Steps:

• Prepare the filling: Heat the Marsala in a non-reactive pan. In a mixing bowl, combine the nuts, cinnamon, and chick pea puree. Add enough hot Marsala to obtain a thick but not stiff cream. Add the chocolate and stir until the chocolate melts. Add the sugar, candied fruit, and lemon rind. Refrigerate at least 20 min¬utes or longer. The filling can be prepared the day before. Prepare the dough: Combine the wine, water, and oil in a food processor. Process a few seconds and start adding the flour and baking powder. Stop as soon as a ball forms on the blades. Turn the dough onto a floured work surface and knead IS minutes, adding more flour if necessary. The dough should be a little stiff but pliable. Cover with a bowl and let rest IS minutes. Roll out the dough as thinly as possible. (This can be done with a pasta machine, stopping before the last notch.) Cut the dough into 4-inch circles. Reuse the scraps by re-rolling them into the remaining dough. Place 1 tablespoon of the filling on each circle. Run a wet finger around the edge of the circle, fold the dough over to form a half moon, and press edges firmly to seal. Keep the finished pastry on a tray lined with kitchen towels. Heat the oil to the smoking point and fry pastries, without crowding the pan, until golden brown. Drain on paper towels. Mix the confectioner's sugar and cinnamon together and dust them with the mixture. Cavicionetti can be served hot or cold. NOTE: these pastries can also be baked at 375 degrees Fahrenheit for 35 minutes. A puree of Chestnuts, although less traditional, is a good substitution for chickpeas.