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We too want to have our say on chestnut calzoncelli

Chestnut calzoncelli

Typical of the Salerno area, chestnut calzoncelli are perfect to be enjoyed during the Christmas holidays. Here is our recipe.

Chestnut calzoncelli are a typical recipe from Campania, in particular from the Salerno area, usually consumed during the Christmas holidays . We do not have the presumption to give you the original recipe because, as you know by now, when it comes to typical recipes everyone wants to have their say and it is really difficult to understand which is the original.

Some, for example, prepare a wine mixture , without eggs or lard, others put them in it. On the filling then the question seems even more complicated: pears, dried pears or pear jam? Coffee, yes or no? Hazelnuts, cocoa or chocolate? In short, it is a real delusion. Not even on the shape they managed to agree and there are those who prepare them round and others half-moon, thus obtaining chestnut panzerotti. We want to offer them like this, as good as you can not even imagine, and very simple to make.

Chestnut calzoncelli
Chestnut calzoncelli

How to prepare the recipe for chestnut calzoncelli

  1. First prepare the filling as it must be very cold when you use it. Put the chestnuts and pear in a saucepan and let them cook covered with water until they are tender.
  2. Chop them with a knife and transfer them to a bowl.
  3. Add to the filling ingredients also the finely chopped hazelnuts with a knife, the melted chocolate in a bain-marie, the sugar , the cocoa , the liqueur and finally the coffee . You will need to obtain a homogeneous mixture.
  4. Now prepare the calzoncelli dough. Combine the flour , eggs , lard and white wine in a bowl and knead until a smooth dough is obtained.
  5. Let it rest for 30 minutes under an inverted bowl (you can skip this step but it will make the peeling easier) then roll it out with a rolling pin until it reaches a thickness of 2 mm .
  6. Make some discs of dough with an 8-10 cm diameter pastry cutter, stuff them with the filling and close in a crescent shape, sealing the edges very well.
  7. Heat three fingers of seed oil in a saucepan and fry the calzoncelli a little at a time until golden.
  8. Drain and pass them on absorbent paper before serving.
  9. To taste, complete with a sprinkling of icing sugar.

Among the other recipes with chestnuts, there is one that we would like to recommend and it is that of chestnut gnocchi . With a simple butter and sage sauce or with a cheese fondue they are amazing!


Chestnut calzoncelli are excellent freshly made but remain crumbly for a couple of days if well preserved in a tin container.


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