Celli stuffed a traditional dessert from Italian region Abruzzo

This recipe is the recipe of my heart, recalls lovelymemories.

These are “tarallucci of Abruzzo” or in slang “gaggenette” have the scent of the Mediterranean that I will not never forget and that I really love. I remember when my grandmother, knowing my arrival for the summer holidays, bought a whole tray …. eh! Yes! my favorite desserts! I remember in the morning when I wake up, the scent of coffee go up the stairs and I  immediately slipped the costume just went down to the kitchen and here there waiting for the mythical orange thermos full of coffee ‘hot and sweet … so cilliprini’ I call them, cilliprini … (“celli stuffed” the jargon even so ‘) ..

I do not say the difficulty to find the grape jam, in the end I did it!

Celli stuffed a traditional dessert from Italian region Abruzzo
Tempo totale
Celli stuffed a traditional dessert from Italian region Abruzzo
Ricetta: Dessert
Cucina: Italian
  • 1 glass of extra virgin olive oil
  • 1 glass of white wine
  • 450g. about of flour 00 ( the flour is put in theory that takes the dough , and these are Grandma's recipes ... they are to be taken so ' )
  • 250 g . jam grape juice ( " scrucchiate " in Abrruzzo slang )
  • 150 g . chopped almonds
  • 20 g . dark chocolate
  • a pinch of cinnamon
  • powdered sugar as much as necessity
  1. Put the wine into a bowl and mix the oil and add the flour like rain, the one you need, until it forms a smooth ball and homogeneous, not knead too much, you do not need and let it rest
  2. Meanwhile, prepare the filling: Toast the almonds have been chopped, mix together the legendary grape jam ( my aunts when they go down in Abruzzo I procure always a bit here and not equal .. but' that of CASA GIULIA and ' good ). Then add the chopped chocolate and a pinch of cinnamon.
  3. Roll out the dough too thin and not forming discs around 6 - 7cm in diameter -
  4. Fill them with a spoonful of filling and forming close torcetti .. ( see photo)
  5. Bake in the oven for 15 min. at 180 ° C, just begin to color immediately remove the dough should remain rather white .
  6. Sprinkle with powdered sugar to taste with sugar or regular white ... I like more with icing sugar ... fantastic freshly baked with a nice coffe

tarallucci abruzzesi tarallucci abruzzesi macrocelli stuffed from abruzzo

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