Chickpeas are extremely nutritious, so it’s no shock that each one the trend on-line is attempting to show these legumes into chocolatey treats. That is no fad, although, because the individuals of Abruzzo have been doing the identical for a really very long time!
These conventional Abruzzesi cookies are candy, fried ravioli stuffed with a spiced filling of chickpeas and chocolate. Don’t fear, they gained’t style like hummus; they’re merely scrumptious!
This recipe requires pre-cooked chickpeas. You’ll be able to prepare dinner them your self, from dried, measuring about half the ultimate desired weight (on this case, you’ll prepare dinner 50 grams of dry chickpeas to reach at about 100 grams of cooked chickpeas).
To prepare dinner dry chickpeas, soak them in water and a small spoonful of baking soda in a single day. The subsequent day, completely drain and rinse the chickpeas, then place them in a pot and canopy with water. Carry the water to a boil, partially cowl the pot, and prepare dinner the chickpeas till they’re delicate and tender however not mushy (it could possibly take half-hour to 1 hour, relying on the amount).
Often stir the chickpeas by gently swirling the pot. If the water reduces an excessive amount of, add extra heat water to maintain the chickpeas lined. When cooked, salt the chickpeas to style and switch off the warmth, holding them within the water the place they have been cooked and utilizing a slotted spoon to take away them when it’s time to make the cookies.
It’s also possible to use canned chickpeas. On this case, drain the chickpeas (word that the burden listed beneath is for drained chickpeas) earlier than making the cookies.
Whilst you can roll the dough with a rolling pin, we strongly advocate a pasta machine for extra constant (to not point out quicker) outcomes. If rolling by hand, the dough ought to be rolled till it’s about 1.3 mm thick, the equal of a #7 setting on a regular Marcato Atlas pasta machine. After rolling the dough (which you are able to do in batches) merely reduce it into sheets for ravioli shaping. The sheets ought to be about 4 inches (10 cm) huge however might be any size relying on what’s handy to your work area.
Watch the Pasta Grammar video:
CAGGIONETTI ABRUZZESI RECIPE
For this recipe, you’ll need:
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1 cup (120 g) all-purpose flour, plus further for dusting
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1 ⅔ tablespoons (20 g) granulated sugar
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3 tablespoons (45 ml) white wine
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1 teaspoon (5 ml) extra-virgin olive oil
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1 egg, crushed
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3.5 ounces (100 g) cooked chickpeas (see above)
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1 tablespoon (8 g) darkish cocoa powder
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1 ½ tablespoons (30 g) honey
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1 tablespoon (15 ml) spiced rum
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A pinch of cinnamon (optionally available)
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A pinch of cloves (optionally available)
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3 tablespoons (20 g) chopped almonds
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1 ounce (30 g) darkish chocolate, shaved or finely chopped
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Frying oil (select a impartial dessert-friendly oil, reminiscent of peanut)
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Powdered sugar for topping
In a mixing bowl, mix the flour, sugar, wine and olive oil. Additionally add about ¼ of the crushed egg (the remaining can be utilized elsewhere or discarded). Combine the substances collectively by hand till a tough dough kinds, then switch it to a clear work floor and knead till clean and even.
Wrap the dough in plastic wrap and let it relaxation at room temperature for 20 minutes. In the meantime, you may put together the stuffing.
In a blender or meals processor, mix the chickpeas, cocoa powder, honey, rum, cinnamon and cloves. Mix right into a thick paste. Some blenders can have hassle with smaller quantities, however you may assist the processor out by including slightly bit extra rum as wanted till the blades have one thing to “grip.” Switch the paste into a big bowl and stir within the chopped almonds and darkish chocolate.
After the dough has rested, reduce it in half. Roll one of many halves whereas holding the opposite portion wrapped in plastic wrap to maintain it from drying. Utilizing a pasta machine, roll the dough utilizing the widest curler setting (#0 on a regular Marcato Atlas machine). Set the machine to the subsequent setting (on this case #1) and roll once more. Proceed till you’ve rolled the dough into an extended sheet that’s about 1.3 mm skinny (#7 on an Atlas). If, at any level, the dough sticks to the rollers you may evenly mud it and the machine with flour.
Lower the sheet in half (lengthwise), into two sheets of equal measurement. Down the center of 1 sheet place tablespoon-sized dollops of filling, holding 2 to three inches (5 to 7.5 cm) of area in between every drop. Drape the second dough sheet on high and thoroughly press it down across the filling to take away all extra air.
Use a 2 ½ inch (6.5 cm) ravioli or cookie cutter to chop dumplings round every filling drop. You should definitely gently press the perimeters of every raviolo shut to seal within the filling, then place the formed cookies on a evenly floured floor. Collect up the remaining dough scraps and re-roll them, then make extra ravioli. Proceed these steps to roll and form ravioli till you’ve run out of dough (together with the half you put aside) and/or filling.
Fill a deep pan with about 3 inches (7.5 cm) of frying oil. Warmth over medium/excessive till the oil is about 360° F (180° C) or till you may drop a small morsel of dough in and it begins to bubble and fry instantly.
Rigorously drop 2 or 3 ravioli into the new oil and fry, flipping sometimes with a pair of forks, till golden. Take away with a slotted spoon to a paper towel-lined dish to chill.
Serve at room temperature, dusted with powdered sugar sugar.
