Chick Pea Fritters

These fritters, known as Caggionetti, are common in the Abruzzo region and can also be made from chestnuts. They are eaten as a sweet snack and this quantity makes about 30 fritters.

Pasta

Ingredients

250 ml olive oil
250 ml dry white wine
1 kilo flour approx

Make the pasta by mixing oil and wine, then add enough flour to make a dough (up to 1 kilo) which is not too hard. Put through a pasta machine.

Filling

Ingredients

1 litre of mostocotto (see strudel recipe)
300 grams toasted, chopped almonds
100 grams sugar
100 grams candied citrus
100 grams walnuts
pinch of cinammon
1 kilo approx chick peas or chestnuts, boiled then pureed
Oil for frying, sugar and cinnamon

Method

Heat up the mostocotto and when it is warm put in almonds, walnuts and a bit of cinnamon.

Keep adding chick pea or chestnut puree - until the cream is nice and dense.

Remove from heat, add sugar, candied citrus then put in fridge for several hours . The mixture should become quite solid

Lay out dough and then put filling on by spoon. Fold as if you were making a sausage roll

Fry the rolls in olive oil which is not too hot. Do not let them colour. Drain on absorbent paper.

Sprinkle with sugar and cinnamon.

They can be eaten hot, warm or cold.

As the Abruzzesse would say "Good in whatever way " - a typical example of Italian brainwashing, Silvana would say. "It makes them convinced of the quality."