Today we inaugurate a new column entitled #molisefoodporn.
These quarantine days force us to stay at home and allow us to cook more demanding dishes. Here the Saturday will be dedicated to the typical Molise recipes, so you can bring them to the table on Sunday.
We decided to start this section with the recipe of the Calzoni di San Giuseppe, the “Cavezone”, a typical Riccia dish that honours this Saint twice a year: on March 19 and May 1 in homage to the father of Jesus with the solemn MASS, the procession through the streets of the town and big lunch in the house where 13 traditional courses are served.
The cavezone dough is very delicate and the filling is particularly velvety.
Its peculiarity lies in the filling, consisting of chickpeas, honey and/or sugar and essence of cinnamon or vanilla or cedar
– Ingredients –
(Per 100 pieces)
For the pastry:
- 2 kg of soft wheat flour;
- 1 egg;
- Lard to taste
- Water to taste
- Pinch of salt
For the stuffing:
- 1 kg of chickpeas;
- Honey and / or sugar to taste
- Cinnamon or vanilla or cedar essence to taste
For the pastry.
We begin by pouring the flour on a pastry board and work it with water, egg and salt until we obtain a medium-hard mixture. Subsequently, we begin to roll out the dough, with the help of a rolling pin or with the sheeter, creating two very veiled sheets that we will manually grease with lard.
Divide the dough into thin strips and overlap them by matching the greased one facing the surface. Roll them on themselves, continuing to grease them, until they form disks and then let them rest by wrapping them in a cloth. Once rested, we pick up the discs and start rolling them out again, forming sheets just under 1 centimetre.
For the filling: Let’s soak the chickpeas about 1 day and a half before; let’s wash them well and cook them with a pinch of salt. Once cooked, remove them from the heat, drain them little by little and begin to peel them. Once the peel has been removed, we begin to crush the chickpeas, obtaining a soft and compact mixture and add the honey and / or sugar and the essence of cinnamon or vanilla or cedar to the dough.
We cut the sheets, with a suitable tool, forming circles, with a diameter of about 10 centimetres. Place the filling on each half of the circles and close them forming half-moons.
For cooking, it is necessary to fry them, then heat the oil and then lay the trousers on, leaving them to cook until golden brown. Once cooked, let them dry on a paper towel and then enjoy this delight.