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Ingredients Cagionetti/Caggionetti/Calgionetti/Caggiunitti/Caviciunette*
Directions Mix the flour, sugar and baking powder together.
Notes The following text comes from the Italian Wikipedia (Google Machine translation): "Christmas dessert similar to sweet ravioli, the dough is made with flour, olive oil and white wine. The filling is made from chickpeas, cocoa, cooked must, cinnamon and orange peel; the sweet is fried, and in the area of Teramo Montorio al Vomano the filling is made from chestnut paste, chopped almonds, dark chocolate, lemon zest, rum, honey, cinnamon; in Ortona Chieti instead the filling is made from a mixture of black Montepulciano grape jam, almonds and toasted walnuts and ground cinnamon and cocoa ..... " Original Italian text: "Cagionetti, calgionetti, caggiunitt', caggionetti, caviciunette: Dolce natalizio simile ad un raviolo, con impasto di farina, olio e vino bianco. Il ripieno è composto da ceci, cacao, mosto cotto, cannella e bucce di arancio che viene fritto; nella zona di Teramo e di Montorio al Vomano il ripieno è composto da pasta di castagne, mandorle tritate, cioccolata fondente, buccia di limone, rum, miele, cannella; ad Ortona e Chieti invece il ripieno è composto da un impasto di marmellata di uva nera di Montepulciano, mandorle e noci tostate e macinate, cannella e cacao....." N.B. tried this recipe and found it a lot harder to do than the usual crescent-shaped Abruzzesi Christmas fritter. First of all, it's hard to seal thin strips of dough that has a filling on them, and second of all, turning those stuffed strips of dough into attractive, donut-shaped fritters requires a lot of patience and a bit of talent. It wouldn't surprise me if the shape of this sweet fritter is specific to a particular area (possibly Teramo, Abruzzo). Those who grew up with this style of fritter in their homes will undoubtedly want to continue the tradition, but anyone else might consider twice before doing it. The filling is pleasant enough, but shaping it, takes a great deal of effort. Obviously, the dough and filling used to make cagionetti, can be used to make any kind of sweet ravioli -- round-shaped, horseshoe-shaped and rectangular-shaped. Comments and photo: Mary Melfi. |