Italian
Sabadoni
by Gambero Rosso · 452K subscribers on YouTube
Traditional Sabadoni from Bologna: fried ravioli filled with chestnut cream, dipped in Saba (cooked grape must) and coated in sugar.
- Difficulty
- medium
Ingredients
15 items- 500 gFlour
- 5 pcsEggs
- 80 gButter
- Powdered SugarQuantity not specified; about 2-3 tablespoons
- 2 tspCognac
- Baking PowderA pinch; equivalent to 1 tsp baking powder
- 500 gCastagne SeccheSoaked in water for 24 hours before use
- Sultanina GrapesAbout 100-150 g; quantity unspecified in video
- 100 gUnsweetened Cocoa Powder
- Mostarda bolognese1 jar (approximately 300 g)
- Misto per dolciA blend of kirsch and bitter almond extract; about 2-3 tbsp
- SabaCooked grape must; quantity sufficient for dipping
- Brodo di castagneReserved from cooking chestnuts
- Granulated SugarFor coating; quantity as needed
- Frying OilAny neutral oil, e.g., sunflower or peanut
Method
- Prepare the dough: mix flour, eggs, melted butter, icing sugar, cognac, and yeast. Knead until smooth and let rest for 30 minutes.
- For the filling: drain soaked dried chestnuts, peel them, and boil until tender. Reserve the cooking broth. Pass chestnuts through a food mill to obtain a smooth cream.
- Rehydrate raisins in water, then drain and soak them in 'misto per dolci' (a mix of kirsch and almond extract).
- Combine the chestnut cream with the raisins, cocoa powder, and mostarda bolognese. Mix well.
- Roll out the dough thinly (about 2 mm). Cut into rounds (approximately 8 cm diameter).
- Place a spoonful of filling on each round. Fold the dough over to form a half-moon and press the edges with a fork to seal.
- Heat oil for deep frying. Fry the sabadoni in batches until golden brown, about 2-3 minutes per side.
- Prepare the soaking liquid: mix Saba (cooked grape must) with the reserved chestnut broth and a little 'misto per dolci'.
- Dip each fried sabadone briefly in the liquid, then arrange in a serving dish. Sprinkle generously with granulated sugar.
- Repeat layering: add another layer of dipped sabadoni, then more sugar. Let them absorb for at least a few hours before serving.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
