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Calgionetta Recipe

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This recipe for Calgionetta, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carina Rapini DiNunzio
Added: Monday, October 29, 2007


For the filling:

2 cans chick peas
1/2 lb. sweet chocolate (squares)
1/4 lb. blanched almonds
lemon rind to taste
cinnamon to taste
oil for frying
confectioner's sugar for dusting
candied citron
1 cup sugar

For the dough:

flour as needed to make soft dough, about 4 cups
pinch of salt
1/2 cup cooking oil
1 1/2 cups white wine (sauterne)

To make filling: Wash the chick peas and place in a pot. Add enough water to cover the peas. Boil until tender. Press through a fine sieve. Spread blanched almonds in one layer in a pie pan or cookie sheet. Roast in a slow oven, shaking pan often, until toasted golden. Cool and grind. Mix the pressed chick peas, chocolate, ground almonds, lemon rind, cinnamon, citron and sugar. Place the mixture over low heat and stir constantly until mixture comes to a boil. Cool.

For the dough: Sift about 4 cups of flour with salt into a mixing bowl. Make a well in the center and add the oil and the wine. Stir from the center to mix, then turn out onto a floured board and knead. When dough is smooth, white and about as elastic as soft putty, roll out half at time, as thin as possible.

To finish the calgionetta: On half of the rolled dough, place teaspoonfuls of filling, spacing them about 2 1/2 inches apart. Cover with the second thin sheet of dough, easing the dough down by gentle pressure over the mounds, like ravioli. Press the edges of each mound tightly together with the tines of a fork. Heat deep oil as hot as you would for frying doughnuts or ravioli. Drop the cookies into the oil, a few at a time, and fry until golden brown on each side. Lift out with perforated spoon, draining off as much oil as possible. Spread them on absorbent paper. Before serving, sprinkle with confectioner's sugar.

Personal Notes:
Personal Notes:
This recipe was handed down from Carina to her daughter Maria Olsen Loughlin, who added it to this cookbook.




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