- For the dough: 500 gr. flour; 80 gr. olive oil; dry white wine.
- For the filling: 1/2 lt cooked mosto; 150 gr. almonds, tasted and finally minced; 40 gr. sugar; 40 gr.candied cider, minced; a small dose of cinnamon.
- For the cooking: olive oli to fry; sugar; grated cinnamon
- The previous night leave the chestnuts in cold water. Those which come to the surface must be removed (emply or... inhabited)
- The following day boil the chestnuts, drain and wash
- In an earthenware pot warm the mosto
- Include the almonds, nuts, cinnamon and mix
- Add the chestnut cream and keep mixing.
- Remove from the fire, add sugar and cider, mix again and let to rest in a cool enviroment or refrigerator for at least two hours.
- Meanwhile on the "spianatora" (wooden table) make a fountain with the flour.
- Add the oil and the wine and work little by little, as if to make hand-made pasta. The dough must be smooth but not soft.
- Then work with the "mattarello" (wooden roll) to obtain a thin layer.
- With a glass or a special iron form press on the "sfoglia" to obtain circles of about 4-5 cm in diameter
- In the centre of each place a little but of filling (size of a hazelnut) then fold the circle, taking care not to include air and press on the edges to close. You will obtain bellied half-moons.
- In a big pan put abundant oil and when hot fry the caggionetti. If the oil is so abundant to cover them, you will not need to turn them on the other side. As soon as they change to light brown, drain and put on absorbing kitchen paper.
- Sprinkle with sugar and grated cinnamon and serve warm. And even if Monsignor della Casa said it is bad taste to wish what follows : "Buon Appetito"!
There are endless variations of this exquisite recipe. In the dough, for example, you may substitute flour with mashed chestnuts. The filling may be with "ceci" cream flavoured with grated lemon peel, grated chocolate, Anisette or Aurum liquor etc.