Directions: |
Directions:The filling:
Fill a medium saucepan with some water.
Rinse the chickpeas and place in the water.
Turn on heat to medium and allow the peas to get warm.
In the meanwhile, combine the rest of the ingredients for the filling in a food processor.
Add the chick peas and blend until smooth.
Place in a bowl, cover and refrigerate overnight allowing the flavors to blend.
The dough:
In a large mixing bowl (of a stand mixer) with the dough hook attachment, add all the ingredients for the dough together and beat on medium speed until a ball of dough is formed.
Place in bowl, cover with plastic wrap and let rest for at least 30 minutes.
Using a pasta roller attachment. Cut off a small piece of dough and pass through the rollers at dial 1- fold and put it through again. (this helps knead the dough more)
Keep increasing the dial number until you reach level 4. Strips of dough should be about 4 inches wide.
Use a round cookie cutter or ravioli cutter (I used a glass) to cut the dough.
Dip fingers in water and rub around the edges.
Place a tsp of filling in the center.
Pick up and fold, press the edges together and fork them. I pressed down lightly on the center with my thumb on each cookie. Spreads the filling out a little.
Continue making the calzoni using all the dough and filling.
Heat oil in a large pan and drop about 4 of the calzoni at a time. When they seem to be golden brown on the bottom turn them over for another minute or so.
Remove with slotted spoon and place a paper-lined tray.
Keep removing any "scartootes" with slotted spoon (burnt stuff that falls to bottom or floats on top).
Repeat process.
*When ready to serve, sprinkle with confectioners' or granulated sugar.
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This recipe for Chocolate Chick Pea Calzoni aka Calzoni di Ceci is from