Chickpea Sweet Tortelli
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g dried chickpeas
- dried chestnuts
- g carbonate of soda
- sapa (grape-must syrup)
- jar mostarda of Savignano
- g candied peel
- sugar
- tsp powdered cinnamon
- g flour
- g butter
- g sugar
- egg
- spoonfuls white wine or Marsala
- pinch salt
Instructions
- Soak chickpeas overnight; cook with dried chestnuts and a cloth-tied 3 g bicarbonate (or lye-water) until tender.
- Sieve chickpeas and chestnuts hot; season with salt, sapa, Savignano mostarda, candied peel, a little sugar and cinnamon (with the noted substitutions if needed).
- Make the enclosing dough (cenci No. 595 half-dose, or the listed dough) and roll thin.
- Cut scalloped discs, fill generously, fold into quarter-moons, fry, and dust with icing sugar.