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Caggionetti

12/31/11 | by JAdP | Categories: Food and Drink
A Lone Raw Caggionetti
A Lone Raw Caggionetti
Caggionetti Dusted with Sugar and Spice
Caggionetti Dusted with Turbinado Sugar and the Spice Nutmeg
A Plateful of Caggionetti
A Plateful of Fried Caggionetti dusted with turbinado sugar and nutmeg

Caggionetti are a fried Christmas cookie from the Abruzzo region of Italy. My paternal Grandmother, Leni, made them every year. Unfortunately, no one in the family ever got her recipe. They look like a fried ravioli, filled with a chestnut paste and dusted with sugar and spices. I've been making them the past few years, playing with ingredients, and I've finally have a recipe that I wish to share. This makes between 50 & 60 cookies

The dough is made with olive oil, white wine and flour. If you don't have a pasta machine to roll out thin, flat sheets of dough, won ton wrappers may be substituted.

Pastry

4 to 4 & 1/2 cups of whole wheat pastry flour
1/3 cup of extra virgin olive oil - the fruitier the better
white wine

Mound the flour up on a [marble if you have it] pastry board, make a well in the center, add the olive oil, begin kneading the oil into the flour and add the white wine until you have a very stiff dough, similar to a pasta dough. Run it through your pasta machine at least twice until it is nice and thin.

Use a ravioli cutter, round cookie cutter or a glass to make 2 & 1/2 inch round circles of dough.

Filling

My grandmother made a filling of chestnut, cocoa, raisins, figs and hazelnuts. I've seen recipes using citron, walnuts, almonds, chocolate, or cicci instead of some or all of those ingredients, and ones with no cocoa or chocolate.

12 ounces of roasted chestnuts
1/4 cup of raisins soaked in the wine must before boiling or tawny port
1 pint of Grape or Wine must boiled down to about two ounces of syrup, if you can find it, or 1/2 cup of turbinado sugar and/or honey plus tawny port
1 cup of hazelnut meal
6 donatto figs done Melissese style with the tough stem removed, quartered length-wise and chopped coarsely
1/4 cup of fine quality, unsweetened cocoa
a few grinds of allspice

Mix all of these ingredients together.

Making the cookies

Using two spoons, take a chestnut sized ball of the filling, and make it egg shaped by scraping it between the spoons, then place in the center of a dough circle. Rub water around the outside edge of the dough. Pull the dough up around the filling, press together at the watered edge, and then crimp with a fork, turn it over, and crimp the other side.

Heat a cast iron pan, add about a quarter-inch of olive oil. When hot, add enough cookies to the oil to fill the pan. Turn every two minutes until the dough is golden brown [usually about 8 minutes total]. Transfer to a plate lined with paper towels. Allow to cool for a few minutes, and then dust with sugar and spice [I used nutmeg, but cinnamon, clove, allspice, cardamom, or any combination works too].

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I'm Joseph A. di Paolantonio and this blog has two main foci: my interest in food, and my interest in the future. This provides a look into my personal life, and is separate from my consulting work…though there will be overlap. I am an independent researcher, working as a strategic consultant and I'm an executive with over 20 years of commercial experience with a technical interest in the intersection of Internet of Things, with advanced data management and analysis methods. I view data science as a team activity, and I feel that the IoT must be viewed as a system. I am leveraging my past activities to understand the adoption and impact of the IoT; first, as a system engineer in aerospace, where I developed Bayesian risk assessment methods for systems within the Space Transportation System (including the Space Shuttle), Extreme Ultraviolet Explorer, Gravity Probe B, and many more, and second, as a enterprise data warehousing, business intelligence and analytics professional. Between my aerospace and IT careers, I indulged my hobby of cooking by starting a food company, Montara Magic, centered around my chocolate sauces. My education combined chemistry, mathematics and philosophy. I performed research into molten salt fuel cells in graduate school, and in photovoltaic materials for a short time in industry. The lure of bringing the human race into space was strong, and when I was offered the chance to combine my chemistry and mathematics skills to develop new risk assessment and system engineering methods for space launch and propulsion systems – I couldn't resist. I perform independent research and strategic consulting to bring value from the Internet of Things, Sensor Analytics Ecosystems and data science teams.I am a caregiver, a lover of science fiction and speculative fantasy, and my passion to learn has led me to a pilot's license, an assistant instructor in SCUBA, nordic and alpine skiing, sea kayaking, and reading everything I can, in as many topics as I can.

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