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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Calgionetti Recipe

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This recipe for Calgionetti is from Family Recipe Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling
2 cans of ceci (Chickpeas, also known as garbanzos), well drained
300-500 grams (10.5 oz to 17.5 oz) toasted almonds (not salted) coarsely ground
rind of 3 oranges-ground
350-500 grams(10.5 oz to 17.5 oz) of honey
500 grams (17.5 oz) of must (unfermented grape pressings) almost impossible to find- so use grape jelly or grape juice instead
1 large bar of dark chocolate (fondente)

Shell
1 glass (8 oz) extra virgin olive oil
1/2 glass(4 oz) orange juice
2 glasses (16 oz) dry white wine
800 grams (28 oz) white 00 flour
Directions:
Directions:
Filling
Pass ceci through food mill. Place in large pot. Add ground toasted almonds and ground orange rind.Then add honey, grape jelly and chocolate broken in bits.
Cook SLOWLY- 1/2 hour or more. It becomes dense. If too dense add grape juice.
Cool and place in fridge overnight.

Shell
Place flour on board. Make a well in the middle. Pour in liquids a little at a time, absorbing flour as you go. Add more flour if necessary. Knead into a ball. Place in bowl. Cover. Let rest at room temp about 1/2 hour. Break off a piece. Roll out thin between 2 sheets of oven paper. Keep rest of dough covered. Cut into squares with ravioli cutter. Place spoonfull of filling in center of each square. Fold each one into triangle. Press edges with fork- important- they should not open during cooking.

Fill a pot with olive oil-doesn't have to be extra virgin. Bring oil to a boil.
Carefully place a few calgionetti at a time into the oil.
Remove when they are golden color.
Drain well. Sprinkle with powdered sugar.

The extra dough can be kneaded again, rolled out and cut into strips, and cooked in the oil, drained and sprinkled with powdered sugar. These are the Crostole which are made during Carnival Time.
Number Of Servings:
Number Of Servings:
?
Preparation Time:
Preparation Time:
about an hour
Personal Notes:
Personal Notes:
From Alma: old Abruzzi recipe for Christmas time. These are the famous Calgionetti.

My mother made them every year. They are not for the faint of heart, nor dieters, nor people with no time to cook.

 

 

 

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