Sguazaròt Chestnut Rissoles
- 1 lb all-purpose flour
- ⅝ lb saba – cooked grape must
- ⅝ lb dried chestnuts , boiled
- 2 eggs
- 1 cup milk
- 1 tablespoon chocolate powder
- 1 tablespoon dark chocolate , finely cut
- 1 tablespoon sultanas
- 1 tablespoon pine nuts , peeled
- 1 tablespoon almonds , salted
- ½ lemon
With the flour, eggs, lemon zest (without any of the white part) and milk, prepare a fairly consistent dough, which must be about twice the thickness of “tagliatelle”.
Cover with a dish towel and leave to rest in a cool place for 30 minutes. In the meantime, prepare a filling with Savôr conserve, the dried chestnuts already boiled, the chocolate in powder as well as the dark one, the raisins, pine nuts and almonds roughly chopped.
Mix together to amalgamate well. Form into small squares of 4 inches and place a little filling in the center of each. Fold the dough in two and seal the edges well. Cook in abundant boiling salted water for about 15 minutes. When cooked, remove from the water with a slotted spoon, drain and dip in a cup full of Saba(cooked must) so that they become soaked in it.
There is also a sweet version of this recipe. The dough should be prepared adding to the ingredients listed, some sugar (1½ cups), some lard and three spoonfuls of Anicione. The “sguazarôt” should be fried in a pan in abundant lard and, after being drained, dipped in the Saba.
Serve piled up on a plate sprinkled with powdered sugar.