Sweet Calzoncelli with chickpeas and cocoa the Lucani “Pastzzott”

INGREDIENTS

For the Calzoncelli dough:

• 250 g of re-milled semolina;
• 250 g of 00 flour;
• 100 ml. extra virgin olive oil;
• 200 ml. of white wine

For the filling:

• 500 g of dried chickpeas;
• 90 g of sweet cocoa;
• 160 g sugar;
• 100 g of pine nuts;
• 1 tablespoon cinnamon;
• 150 g dark chocolate chips;
• 2 small glasses of Sambuca or Anice liqueur;
• Peanut oil for frying;
• Granulated sugar for dusting

STEP

1. To prepare the dough for our Calzoncelli with chickpeas and cocoa:
2. Heat the extra virgin olive oil slightly;
3. Pour the semolina, the 00 flour and the oil into a bowl (remember, lukewarm, not boiling!);
4. Knead for a few minutes, gradually add the white wine (also lukewarm);
5. Work the dough until the dough is smooth and homogeneous;
6. Place the dough in a bowl and cover it with a cloth to prevent it from hardening;
7. Preparation of the filling:
8. Soak the chickpeas the night before, then boil them without salting them;
9. Once cooked, drain the chickpeas and pass them through a food mill while still hot;
10. Take a bowl and pour in the chickpea cream, sweet cocoa, chocolate chips, cinnamon, pine nuts and sugar;
11. Work with a wooden spoon until you obtain a cream that is not too smooth, add the Sambuca liqueur and mix well;
12. While the filling is resting, so that the aromas blend and the consistency stabilizes, prepare the pastry;
13. Take the dough, roll it out into a sheet about 3 mm thick, distribute teaspoons of filling well spaced apart;
14. Close the pastry like ravioli and cut with a toothed wheel and seal the edges well;
15. Heat the peanut oil in a pan and fry a few chickpea calzoncelli at a time so as not to let the oil temperature drop;
16. Turn the calzoncelli over to brown them on both sides;
17. Using a slotted spoon, remove the calzoncelli and place them on a plate lined with absorbent paper;
18. Serve our “Pastzzott” Calzoncelli sprinkled with plenty of granulated sugar and enjoy… they are fabulous!!