Here is another traditional holiday treat I thought I would try my hand at this year. This pastry is made in different parts of southern Italy with many variations. These ones have the filling made with chickpeas but they are also traditionally made with chestnuts. The filling is usually flavoured with Vin Cotto, a thick syrupy substance made from the leftover must of wine production. I always think of these as Italian mincemeat because the filling is made with a mix of fruit and whiskey and has a complex flavour like mincemeat that is completely distinct but not of any one flavour – a true sum of it’s parts. 
This filling has apples, orange and lemon zest, chickpeas, dark chocolate, walnuts, raisins, sugar and whiskey, all ground together. I have no exact measurements for this recipe; you mix it and add ingredients until it tastes right. The filling is stuffed into a pastry dough, deep fried and sprinkled with icing sugar and sometimes sprinkled with more whiskey.
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Hello Christine!
My father was Italian and from the Abruzzi region to be exact,
They call the these sweets “Ceci Ripieni ” “Stuffed Chichpeas” in Italy ,I must admit that I have tried the chestnut stuffing ,but I am sure that the taste is just wonderful .I have made them as well but not this year. They are very good ,and it is a Christmas tradition in Abruzzo to make them. I usually deep fry the ones that I make, some poeple bake them in the oven but I find that the first choice is 100% better. I have really enjoyed finding your recipe posted.
I wish you a very Happy New Year!
Comment by Genny — December 30, 2007 @ 1:22 pm