Ceci Ripeni
Almonds, chickpeas, dark chocolate & mosto cotto tucked into a soft fried pastry courtesy of Mimina who runs the butcher shop in Prezza, balcony of Abruzzo
Ingredients
- 250 g 00 Flour
- 50 g Olive Oil
- 50 g White Vermouth
- 1.5 Eggs Beaten
- 1/2 Lemon Zest
- 120 g Boiled Chickpeas
- 80 g Blanched Almonds
- 40 g Dark Chocolate
- 75 g Sugar
- 1 tsp Cinammon
- 2 tbsp Mosto Cotto
Instructions
- Blend the dough ingredients in a food processor and then knead for 10 minutes. Leave to rest in the fridge for half an hour.
- In the food processor add all the filling ingredients and blend until a fine paste.
- Roll out the dough through a pasta machine and cut into circles using a cookie cutter.
- Spread the dough with a small amount of the dough and close it with a fork ( half moon shape).
- Fry the ceci ripieni in boiling vegetable oil until golden
Tried this recipe?Let us know how it was!