Mimina’s Ceci Ripieni
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 30
Almonds, chickpeas, dark chocolate & mosto cotto tucked into a soft fried pastry courtesy of Mimina who runs the butcher shop in Prezza, balcony of Abruzzo
  • For the Dough
  • 250 g 00 Flour
  • 50 g Olive Oil
  • 50 g White Vermouth
  • 1.5 Eggs beaten
  • Zest from ½ Unwaxed Lemon
  • For the Filling
  • 120 g boiled Chickpeas
  • 80 g Blanched Almonds
  • 40 g Dark Chocolate
  • 75 g Sugar
  • 1 tsp Cinnamon
  • 2 tbsp Mosto Cotto
  1. Blend the dough ingredients in a food processor and then knead for 10 minutes. Leave to rest in the fridge for half an hour.
  2. In the food processor add all the filling ingredients and blend until a fine paste.
  3. Roll out the dough through a pasta machine and cut into circles using a cookie cutter.
  4. Spread the dough with a small amount of the dough and close it with a fork ( half moon shape).
  5. Fry the ceci ripieni in boiling vegetable oil until golden
Recipe by Life in Abruzzo Food & Travel Guide at https://www.lifeinabruzzo.com/mimina-christmas-pastries-ceci-ripieni/