Abruzzo caggionetti with chickpeas and chocolate are a dessert that takes me back in time, to the Christmas holidays spent in my grandmother's house. She, originally from a small town in the Abruzzo hinterland, prepared these sweets with love and dedication, passing the recipe down from generation to generation. Each bite was an explosion of flavors that evoked family memories and ancient traditions. Type 00 flour is the base for a light and crumbly dough, while the egg gives elasticity and helps bind the ingredients. Extra virgin olive oil adds a touch of Mediterranean flavor and makes the dough softer. Dry white wine, a secret ingredient of my grandmother, gives a particular aroma and helps to develop the right consistency. The filling is the beating heart of this dessert. Cooked chickpeas, an unusual but fundamental ingredient, bring an earthy note and a creamy texture. Peeled almonds, finely chopped, give crunchiness and a delicate flavor. Dark chocolate, strictly of high quality, adds an intense and enveloping depth of taste. A dash of rum enhances the flavors and gives a touch of warmth. For an optimal result, I recommend using good quality chickpeas, preferably organic. Make sure they are well cooked and soft before chopping them in the Thermomix®. The pastry must be thin, but not too thin, to prevent it from breaking during frying. Seal the edges of the caggionetti well to prevent the filling from escaping. Peanut seed oil is ideal for frying because it has a high smoke point and does not alter the flavor of the dessert. For a vegetarian variant, make sure that the dark chocolate used is free of animal derivatives. For a vegan version, you can replace the egg in the dough with a spoonful of seed oil and a little water. For a spicier touch, add a pinch of cinnamon, nutmeg or cloves to the filling. Abruzzo caggionetti with chickpeas and chocolate are perfect to be enjoyed warm, sprinkled with icing sugar. They go well with a glass of dessert wine or an aromatic coffee. You can also serve them with a scoop of vanilla ice cream or a chocolate sauce. They can be stored in an airtight container at room temperature for a couple of days. You can also prepare them in advance and freeze them raw. In this case, thaw them completely before frying them. Frying is the crucial moment: make sure the oil is at the right temperature to obtain a golden and crispy result.

Abruzzo Caggionetti with Chickpeas and Chocolate

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Description

Ingredients (12 ingredients)

Preparation (7 steps)

Dough: Preparation of the dough

Dough: Rest

Filling: Chop the ingredients

Dough: Roll out the dough

Caggionetti: Fill and form

Caggionetti: Frying

Caggionetti: Dry and serve

Finished cooking? Great! 🎉

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