This Christmas Eve speciality from Molise is from an ancient recipe for little fried pastries with a sweet chocolate and citrus filling, the origin of which is lost in historical rituals. There are two particular Molisan customs connected with making cauciuni. First, the chickpeas are soaked out of doors overnight, preferably on a frosty night. Second, when testing whether or not the oil for frying the pastries is hot enough, it is traditional to make a wish for the coming year while you watch the first small piece of pastry sizzle in the pan.
© 2017 All rights reserved. Published by Anness.