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Hosts - Dolce typical Agnonesi

We currently have a recipe for sweet Molise typical of the holiday season: the wafers filled with chocolate and nuts. It is part of that tradition Agnonesi recipes handed down until today. Thanks to Grandma Mary, this recipe now echoes even within the walls of our house in Venice, and when Christmas is coming, my husband and my daughter can not but riproporcela.

To achieve them is essential to have the typical iron for the preparation of wafers required for the recipe, or, as in our case, just buy one of the many families in that Agnone of the disposal, applied the family crest. We thank Antonio, the son of family friends, that passion for cooking, has created for us, these waffles with the family crest.

However, we also provide the recipe to make homemade waffles, in the event that you have the iron necessary: \u200b\u200b

INGREDIENTS - for 50 pods (ie 25 wafers)

250 gr flour, 375ml water, 1 / 2 tablespoon of olive oil, a pinch of salt.

PROCEDURE With the ingredients to prepare a batter smooth and homogeneous. Heat the iron to long (once you put on the coals, now on the gas), on both sides. Open it, grease it and pour the center, a tablespoon of batter, close immediately and cook for a few seconds. Gently remove the wafer obtained and, with scissors, cut out the part out of iron. Put the hot wafer under a weight to avoid deformation cooling.

FOR THE FILLING:

• 600 grams of walnuts and almonds, shelled and chopped
• 250g of raw honey;
• 150gr sugar
• 100g chopped dark chocolate;
• 100g of cocoa;
• flavors to choose from: cinnamon, orange, lemon, or a tablespoon of ground coffee.

COURSE:

In a saucepan on the stove, melt honey, add sugar, cocoa, chocolate and coffee spoon. A fire off when the mixture is lukewarm, add the dried fruit, making mix everything.

Sprinkle with filling a wafer, using a fork and place it over the other, in closing, as shown.

Allow to cool and rest in a cool, dry, place one above the other, and under the force of a weight, which may be a ceramic plate or, as once a tile.

Introducing the end result ... a sweet taste but very old goodies ...!

Note: While filling, the preparation for the hosts must remain on very low heat and stirred occasionally so that it is always work with ease.

sugar makes the dough more substantial, a low dose (about a teaspoon) is used to hold together the hosts, but the rest can be replaced by honey.

The almonds are shelled, skinned and roasted in the oven.

PS: For technical reasons, the photos presented here refer to wafers prepared last month.