Sweet Calcioni

Calcioni are traditional sweets from the Italian regions, particularly central Italy. Each region has its own variant; in some places they are called “calcioni”, in others “cascioni” or “cacce”. Generally, they are filled rolls made with egg pasta that encloses a filling based on cheese, lemon, and sugar, often enriched with other ingredients such as ricotta or almonds.

Here is a basic recipe for sweet calcioni:

Ingredients

For the dough:

• 500g flour
• 4 eggs
• A pinch of salt

For the filling:

• 500g ricotta
• 150g sugar
• 2 eggs
• The grated zest of 1 lemon
• 1 tablespoon anise liqueur (optional)
• 100g chopped dark chocolate (optional)
• 100g chopped almonds (optional)

For cooking:

• Peanut seed oil for frying

Preparation

1. For the dough, arrange the flour in a mound on a work surface, add the eggs in the center and a pinch of salt. Knead to obtain a smooth and elastic dough. Let the dough rest covered with a cloth for about 30 minutes.

2. For the filling, mix the ricotta with the sugar, eggs, lemon zest, and, if desired, the anise liqueur in a bowl. If you want to add an extra touch of flavor, you can add chopped chocolate and almonds.

3. Roll out the dough into a thin sheet and cut out disks with a cookie cutter or a glass.

4. Place a tablespoon of filling in the center of each dough disk.

5. Fold the disk in half, sealing the edges with your fingers to form half-moons and make sure the filling is well enclosed inside.

6. Fry the calcioni in plenty of hot peanut seed oil (about 170 °C) until they become golden, then drain them on absorbent paper to remove excess oil.

7. Serve them hot or at room temperature.

Curiosities

The tradition of calcioni varies from region to region; in some areas they are served during holidays, especially at Easter, considered a food to share with family or friends.

Enjoy preparing and bon appétit!