Calzoncelli, my edible gift for the Italian Table Talk
Prep Time 2hours
Cook Time 20minutes
Total Time 2hours20minutes
For the dough
A pinch of salt
2eggs, lightly beaten
100gof extra virgin olive oil
200mlof white wine
For the filling
400gof peeled and toasted almonds
Grated zest of one organic lemon
200gof dark chocolate
Make the dough for the outer shell. Pour the flour on a wooden board, make a well in the centre, add a pinch of salt, sugar and the lightly beaten eggs. Start kneading and add olive oil and wine little by little. Keep kneading until soft, elastic and not sticking. Wrap in cling film and let rest at room temperature for at least one hour.
Make the filling. Mix all the ingredients and blend until you get a smooth paste. Let it cool down completely and shape with your hands the chocolate paste into long 1 cm thick cylinders, then cut into 1,5 cm long pieces.
Make calzoncelli. Roll out the pasta as thin as you can, place the filling pieces on the sheet of pasta at 2 cm distance one from the other, then wrap the pasta around the filling and cut it with a fluted pasta cutter wheel. It will look like a tiny raviolo.
Heat oven to 180°C and bake calzoncelli in batches for about 15 - 20 minutes, until golden. You can keep them for weeks in a tin box or in airtight container.