I do not like the carnival, but the sweets of this period are really very good. Here I give you the recipe for those typical Piacenza who are preparing for St. Joseph and for Christmas Eve. Try them, they are a true goodness!
INGREDIENTS FOR THE FILLING: (for about 70 pieces, to do the day before )
300 gr. of boiled chestnuts
250 gr. mustard fruits (preferably mandarin)
200 gr. plum jam (suddenly, preferably homemade)
80 gr. macaroons
50 gr. cocoa
a glass of rum
Place all ingredients in a blender and chop until it forms a grainy paste. Store in refrigerator for at least a day.
INGREDIENTS FOR THE DOUGH:
1 cup dry white wine
100 gr. granulated sugar
100 gr.
butter 1 tablespoon rum
600 gr. 00 white flour 2 egg yolks
finely grated zest of one lemon
a pinch of salt
lard or peanut oil
Heat in white wine, sugar and butter until they are dissolved. Turn off the heat and add rum. Allow to cool. Put the flour in a blender with the lemon zest and a pinch of salt, 2 egg yolks and add the warm liquid until it forms a dough ball.
Let the dough rest at room temperature for about 1 hour.
Pull the pastry is too thin (Mark 6) and put the filling (a teaspoon, spacing the mounds about 2 fingers of each other). Fold the dough and cut with the cutting wheel.
Fry ravioli, a few at a time, in a pan with high sides, in plenty of peanut oil (I use 250 gr. Lard and 1 liter of peanut oil). 
Once the ravioli are browned on both sides to lose the excess grease on butcher paper. Sprinkle with plenty of sugar.
are good the next day and will keep for 4 / 5 days (but always finish first)
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