Among the typical traditional desserts in Calabria at the table, jhauni cannot be missing. It is a typical dessert that is traditionally prepared in Vibo Valentia during the Christmas period. They have the shape of panzerotti and are very particular desserts. Here is the recipe:
Ingredients for the filling
1 kg of chickpeas
5 tablespoons of sugar
1 cup of coffee
1 teaspoon of cinnamon
1 teaspoon clove
100 g of bitter cocoa powder
100g dark chocolate pieces
1 cup (coffee) of maraschino liqueur
1 orange peel
100 g of pine nuts
100 g of walnuts
Ingredients for pasta
1 kg of flour
2 eggs
1 glasses of chickpea broth
100 g of sugar
100 g of butter
2 sachets of angel bread
1 tablespoon of cinnamon
Preparation of the filling
Cook the chickpeas by boiling them. Then blend the chickpeas with the sugar and add the bitter cocoa, the chocolate cut into small pieces, the pine nuts and the walnuts. Also add the clove and the ground and crumbled cinnamon and finally the grated orange peel and a cup of coffee and finally the maraschino liqueur. Mix everything until you obtain a mixture in the fridge and move on to preparing the pasta.
Preparation of the pasta
Place the flour in a deep bowl forming a volcano. In the center, add the egg, sugar, butter melted in the chickpea broth and yeast. Knead everything with your hands until you obtain a dough which you will let rest for about 15 minutes. Then flatten the dough with a rolling pin on a shelf until it is 2 mm thick. Cut out discs with the help of a circular mold, or you can help yourself with a glass.
Then place a small spoonful of filling in the center of each disc and overlap the disc to obtain the shape of a half moon. Secure the edges of the half moons with a fork to prevent the filling from spilling out. Fry them in very hot oil and as soon as they turn golden, let them drain on absorbent paper. You can then arrange them on a serving plate with icing sugar and cinnamon.