Cagiunnitti

These are fried donuts, made of a pastry shell and stuffed with a filling of chestnuts, dark chocolate, almonds and candied fruit. A perfect recipe for this time of the year when chestnuts are abundant and extremely tasty.

Ingredients for the dough

  • 450 g of flour
  • 150 g of sugar
  • 80 g of butter
  • 2 eggs
  • a pinch of salt
  • 15 grams of baking soda (or baking powder) and milk

Ingredients for the filling

  • 250 g of chestnuts
  • 100 g of dark chocolate
  • candied fruit
  • 50 g of sweet almonds
  • 1 lemon

Ingredients for cooking

  • extra virgin olive oil
  • lard

Directions

Knead the flour with whole eggs, butter, sugar, and milk (lukewarm) necessary to bring the mixture to the right consistency. Let the dough rest for at least an hour, then add the baking soda while mixing and kneading. Boil, peel and crush the chestnuts for the infilling (chestnuts can be replaced by chickpeas). After removing the rinds and skin, sieve them, place the puree in a bowl and mix with the crushed chocolate, some candied fruit, chopped almonds and grated lemon peel to taste. Then stretch the dough to medium thickness, cut in long strips and put the infilling in the middle. Roll the dough like a small sausage, join the two ends to make the donuts and fry in a pan with olive oil and lard in equal parts. Remove them when they are golden and serve very hot.

You can taste this and other delicious recipes in the best restaurant in Agnone at Masseria Santa Lucia.