In breve
The dish in short
- Dried chickpeas, soaked 12 hours, boiled 1½ hours and sieved, then mixed with unsweetened cocoa, crushed cloves, cinnamon, candied citron and cognac.
- No sugar in the filling: the sweetness comes from the honey brushed on after frying and the icing sugar.
- A firm dough of sifted flour, two eggs and an extra white, a little sugar and white vermouth, with no fat, rested 30 minutes.
- Heaps of filling on one sheet, covered with a second, sealed round each heap and cut into ravioli with a fluted wheel.
- Fried a few at a time (on this page at 170 °C) until evenly golden, then brushed with honey melted in a bain-marie.
Il video, Campobasso, Molise
Calcioni
The video: Molise sweet ravioli filled with chickpeas, cocoa and spices, fried and brushed with honey
The sweet ravioli of Molise for Christmas and Carnival: a filling of chickpeas, cocoa, cloves, cinnamon, candied citron and cognac sealed between two sheets of dough, fried, brushed with warm honey and dusted with icing sugar. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 1 h 51 min
- Cooking
- 1 h 30 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 22 steps, as in the recipe.
Altri video
