Cavalluccio della nonna, recipe by Concetta Di Marco

INGREDIENTS

pastry
– 1⁄2 cup wine
– 1 cup oil
– 1 tbsp. sugar
– flour

Filling
– 300 g Montepulciano grape jam
– 200 g walnuts
– 100 g almonds
– zest of 1 Orange
– 2-3 graham crackers
– 150 g chocolate
– 2 tbsp. sugar
– 1⁄2 cup water
– 1⁄4 cup mosto cotto

PREPARATION OF CAVALLUCCIO DELLA NONNA

pastry
Heat wine in a saucepan. Do not boil. Mix hot wine, oil, sugar, and enough flour to make a smooth dough. Shape into a ball and let rest.

filling
Chop walnuts and almonds. Boil water with chocolate and sugar. As it reduces and thickens, add the grape jam, walnuts, almonds, orange zest, and the crumbled graham crackers.

assembly
Roll out a small portion of dough into a circle. Fill with the filling, fold over, and seal the edges. Make small vent cuts in the crust. Bake at 180-200°C (350-390°F) for 20 minutes.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.