Lucanian Bocconotti with Chestnuts

The quintessential Christmas sweets in Basilicata are “bocconotti” filled with chestnuts. In Basilicata, “Lucanian bocconotti” go by various names depending on the local dialect: bcontt, panzerotti, chinulidd’, cauzncidd, chestnut calzoncelli. The “Lucanian bocconotti” are made with puff pastry filled with chestnut cream.

Lucanian Bocconotti with Chestnuts

The "bocconotti lucani" are made with puff pastry filled with chestnut cream.

voti: 5 (10)

Print Recipe Vota la ricetta

Prep Time: 45 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Course: desserts

Cuisine: Lucanian cuisine

Servings: 10 persone

Author: Carmela

Attrezzature

• Mixing bowls
• Cutting board
• Sharp knife
• Spoon
• Rolling pin
• Potato masher
• Frying pan
• Absorbent paper
• Sieve or sifter (for powdered sugar)
• Work surface

Ingredients

For the filling

• 500 gr chestnuts boiled and ground into flour
• 300 gr sugar
• 200 gr water
• 100 gr Maraschino Liqueur or Strega Liqueur
• 40 gr Bitter Cocoa or dark chocolate
• 1 bustina Vanillin

For the dough

• 1 kg Flour
• 2 nr Eggs
• 50 gr Butter
• qb Vermut Liqueur
• pinch Salt

For garnishing

• qb Honey
• qb Powdered Sugar

Instructions

Puff Pastry

• Pour the flour onto a fountain and knead with all the ingredients to prepare a puff pastry.
• Form a ball with the dough and let it rest for about 30 minutes.

Filling

• Boil the chestnuts in a pot or large pan.
• After cooking, peel and mash them through a ricer to create a pulp that is then placed in a bowl with all other ingredients.
• Mix everything together, adding all ingredients.
• Using a rolling pin, roll out the dough into a thin sheet.
• Using a spoon, add a dollop of filling; then form a ravioli by sealing the edges with fingers or a fork.
  
• At this point, the bocconotti should be fried in abundant hot oil until golden.
  
• Drain and place on absorbent paper.
  
• Before serving, hot or cold, melt some honey (traditional method) or dust with powdered sugar.
  

Notes

Lucanian bocconotti are not very large unlike those from other southern regions. Another characteristic is the filling with chestnuts, a classic of the Lucanian tradition.

These are sweet filled pastries widespread in Southern Italy, especially during Christmas, which differ mainly by filling and shape.