Caggiune E Caggiunitte
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 341.5
- Total Fat: 8.6 g
- Cholesterol: 19.5 mg
- Sodium: 189.8 mg
- Total Carbs: 61.9 g
- Dietary Fiber: 3.9 g
- Protein: 6.8 g
View full nutritional breakdown of Caggiune E Caggiunitte calories by ingredient
Introduction
This recipe comes from the Province of Chieti and explains how to make the traditional Christmas sweets. It takes time to make but only (maybe) 10 seconds to eat! This recipe comes from the Province of Chieti and explains how to make the traditional Christmas sweets. It takes time to make but only (maybe) 10 seconds to eat!Number of Servings: 10
Ingredients
-
1/3 cup goat’s milk (or whole cow’s milk)
2 cups boiled chick peas, pureed
¾ cup + 2 tbsp honey
½ cup sugar
3.5 oz unsweetened chocolate
3 tbsp finely chopped pine nuts
1 cup sweet white wine
2-3 tbsp simple syrup
1 lb fresh pasta dough
Directions
Cook the milk, chick peas, honey, sugar, chocolate and pine nuts in a pan on a lively heat.
Stir continuously with a wooden spoon, without interruption.
After 20 minutes of the above operation, add the white wine.
20 minutes after adding the wine, add simple syrup and cook 10 minutes longer.
By now the mixture should be creamy and have a distinct perfume.
Roll out pastry thinly, and cut dough into 8cm diameter circles.
Pour spoonful of the chickpea blend on each in a strip along the middle.
Close each circle firmly, pinching between thumb and forefinger.
Deep fry in a spacious pan of half canola, half olive oil.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Stir continuously with a wooden spoon, without interruption.
After 20 minutes of the above operation, add the white wine.
20 minutes after adding the wine, add simple syrup and cook 10 minutes longer.
By now the mixture should be creamy and have a distinct perfume.
Roll out pastry thinly, and cut dough into 8cm diameter circles.
Pour spoonful of the chickpea blend on each in a strip along the middle.
Close each circle firmly, pinching between thumb and forefinger.
Deep fry in a spacious pan of half canola, half olive oil.
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.