Lucanian Bocconotti with Chestnuts
The "bocconotti lucani" are made with puff pastry filled with chestnut cream.
Servings: 10 persone
Equipment
- Sieve or sifter (for powdered sugar)
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.