Chickpea Sweet Tortelli

Ingredients

• 300 g dried chickpeas
• 8 dried chestnuts
• 3 g carbonate of soda
• sapa (grape-must syrup)
• 1/2 jar mostarda of Savignano
• 40 g candied peel
• sugar
• 2 tsp powdered cinnamon
• 270 g flour
• 20 g butter
• 15 g sugar
• 1 egg
• 3 spoonfuls white wine or Marsala
• 1 pinch salt

Instructions

1. Soak chickpeas overnight; cook with dried chestnuts and a cloth-tied 3 g bicarbonate (or lye-water) until tender.
2. Sieve chickpeas and chestnuts hot; season with salt, sapa, Savignano mostarda, candied peel, a little sugar and cinnamon (with the noted substitutions if needed).
3. Make the enclosing dough (cenci No. 595 half-dose, or the listed dough) and roll thin.
4. Cut scalloped discs, fill generously, fold into quarter-moons, fry, and dust with icing sugar.