Ricotta and Chocolate Calcioni

Ricotta and chocolate calcioni are a typical dessert from Abruzzo that are especially prepared during the Carnival season. They are fried dough rolls filled with a mixture of ricotta and chocolate, similar to small sweet calzones. Here’s how to prepare them:

Ingredients

• 250 g of flour
• 50 g of sugar
• 50 g of lard (or butter if you prefer a variant)
• 3 eggs (1 for the dough and 2 for the filling)
• A pinch of salt
• 1/2 glass of dry white wine
• Oil for frying

For the filling:

• 500 g of well-drained sheep’s milk ricotta
• 150 g of sugar
• 100 g of chopped dark chocolate
• Grated zest of 1 lemon (organic)
• 1 egg to brush the calcioni before frying

Preparation

1. For the dough, place the flour in a well on a work surface, add sugar, lard, a pinch of salt, one egg and start kneading gradually adding the wine until you get a smooth and elastic dough. Let it rest wrapped in a damp cloth for about 30 minutes.

2. For the filling, in a bowl mix the ricotta with the sugar until you get a creamy mixture. Add the chopped chocolate and grated lemon zest, mixing well.

3. Roll out the dough with a rolling pin until you get a thin sheet, then use a pastry cutter or a glass to cut out discs about 10 cm in diameter.

4. Place a spoonful of filling in the center of each disc. Brush the edges with some beaten egg and close the calcioni by sealing the edges well, giving them the typical half-moon shape.

5. Fry the calcioni in plenty of hot oil until they are golden brown on both sides, then drain them on paper towels.

6. Serve the calcioni hot or at room temperature, according to taste. They are excellent both as a dessert and as a snack.

Curiosity

In some variations of the calcioni recipe, cinnamon or grated orange zest are also added to the filling to give a more intense aroma. Sometimes a pinch of liqueur, like rum or Anisetta, is also included to further flavor the filling.