In our home, it's not Christmas without Caggionetti. There are few versions depending on taste from ceci to cestnuts.
Pastry Dough:
4 cups unbleached flour
1/2 cup olive oil
1/2 cup white wine
2 quarts of vegetable oil for frying.
Ingredients for filling: (I like to prepare the filling the day before)
1 lb. blanched almonds ground
1/2 cup of honey
1 lemon zest
1 tsp. of cinnamon
Warm up the honey then incorporate the almonds, the lemon zest and cinnamon. Mix well for a minute or so. Let it get cool.
Procedure:
Make a fountain with the flour, add all the ingredients (for the dough) in the center. Stir slowly with a fork incorporating the flour until dough forms. Let the dough rest (covered) for at least 1/2 hour.
At this point, roll out the dough very thinly.
With a teaspoon, place the filling on the pastry and form a small ravioli. Press the outer edges.
In the alternate, roll out the dough very thin. Cut into squares and place a teaspoon of filling in the center.
Fry the ravioli obtained in hot oil. Be careful not to let them brown. Drain them well and place them on absorbent paper to remove excess oil.
Sprinkle with powdered sugar.
The caggionetti are ready to be enjoyed!
No comments:
Post a Comment