Cavicionetti Allabruzzese Recipe 385

CAVICIONETTI ALL'ABRUZZESE RECIPE - (3.8/5)

CAVICIONETTI ALL'ABRUZZESE Recipe - (3.8/5) image

Provided by ctozzi

Number Of Ingredients 18

Ingredients

FILLING:
2 cups Marsala wine, sweet or dry
1 1/2 cups almonds, blanched, toasted, and finely chopped
1/2 cup walnuts, finely chopped
1/2 teaspoon ground cinnamon
2 cups boiled chick peas, pureed
4 ounces semisweet chocolate, coarsely chopped
3/4 cup sugar
2 tablespoons candied fruit, finely chopped
Grated rind of 1 lemon
DOUGH:
3/4 cup white wine
3/4 cup water
1/3 cup oil
3 1/2 cups all-purpose flour
1 teaspoon baking powder
Oil for deep-frying
Confectioners sugar

Steps:

Prepare the filling: Heat the Marsala in a non-reactive pan. In a mixing bowl, combine the nuts, cinnamon, and chick pea puree. Add enough hot Marsala to obtain a thick but not stiff cream. Add the chocolate and stir until the chocolate melts. Add the sugar, candied fruit, and lemon rind. Refrigerate at least 20 min¬utes or longer. The filling can be prepared the day before. Prepare the dough: Combine the wine, water, and oil in a food processor. Process a few seconds and start adding the flour and baking powder. Stop as soon as a ball forms on the blades. Turn the dough onto a floured work surface and knead IS minutes, adding more flour if necessary. The dough should be a little stiff but pliable. Cover with a bowl and let rest IS minutes. Roll out the dough as thinly as possible. (This can be done with a pasta machine, stopping before the last notch.) Cut the dough into 4-inch circles. Reuse the scraps by re-rolling them into the remaining dough. Place 1 tablespoon of the filling on each circle. Run a wet finger around the edge of the circle, fold the dough over to form a half moon, and press edges firmly to seal. Keep the finished pastry on a tray lined with kitchen towels. Heat the oil to the smoking point and fry pastries, without crowding the pan, until golden brown. Drain on paper towels. Mix the confectioner's sugar and cinnamon together and dust them with the mixture. Cavicionetti can be served hot or cold. NOTE: these pastries can also be baked at 375 degrees Fahrenheit for 35 minutes. A puree of Chestnuts, although less traditional, is a good substitution for chickpeas.

BRUSCHETTA ABRUZZESE

Bruschetta Abruzzese image

Make and share this Bruschetta Abruzzese recipe from Food.com.

Provided by Teresa Salvatore

Categories European

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 large ripe tomatoes
1 large red onion
1 bunch basil
salt
black pepper
1 teaspoon oregano
1/2 cup virgin olive oil
1 loaf Italian bread

Steps:

dice onions and tomatoes in small pices,add salt pepper,oregano, olive oil chop basil.
mix well refridgerate for 10 minutes.
slice bread in 1/2inch slices toast lightly.
one tablespoon of bruscetta mix per slice.

Nutrition Facts : Calories 474.3, Fat 29.9, SaturatedFat 4.4, Sodium 444.2, Carbohydrate 44.9, Fiber 3.7, Sugar 4.6, Protein 7.8

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