Caggiune e Caggiunitte
From jo_jo_ba 16 years agoIngredients
- 1/3 cup goat’s milk (or whole cow’s milk) shopping list
- 2 cups boiled chick peas, pureed shopping list
- ¾ cup + 2 tbsp honey shopping list
- ½ cup sugar shopping list
- 3.5 oz unsweetened chocolate shopping list
- 3 tbsp finely chopped pine nuts shopping list
- 1 cup sweet white wine shopping list
- 2-3 tbsp simple syrup shopping list
- 1 recipe fresh pasta dough (forgive me, it doesn't say how much) shopping list
How to make it
- Cook the milk, chick peas, honey, sugar, chocolate and pine nuts in a pan on a lively heat.
- Stir continuously with a wooden spoon, without interruption.
- After 20 minutes of the above operation, add the white wine.
- 20 minutes after adding the wine, add simple syrup and cook 10 minutes longer.
- By now the mixture should be creamy and have a distinct perfume.
- Roll out pastry thinly, and cut dough into 8cm diameter circles.
- Pour spoonful of the chickpea blend on each in a strip along the middle.
- Close each circle firmly, pinching between thumb and forefinger.
- Deep fry in a spacious pan of half canola, half olive oil.
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