Text 302, 66 rader
Skriven 2010-08-17 17:24:30 av Janis Kracht (1:261/38)
    Kommentar till text 277 av MICHAEL LOO (1:123/140)
Ärende: baked 460
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Hi Michael,

>> I wondered if there was a connection but dismissed the thought...

> calzones
> cowzoons
&  Cavezune
(g)

From what I've been able to see, Chickpea Ravioli, or Cavezune can be from
Puglia or.. There is also one called Calcion(etti) outside the region of
Abruzzo - that's  where the stuffed cookies are traditionally made during
Christmas. Abruzzo is where my Grandfather's family was from... so it makes
sense that Grandma would make this for he and the family during the holidays.
Also Cagionetti a similar pastry are basically a stuffed pastry in the shape of
ravioli (square) or tortelli (half circle) filled with ceci beans, chocolate,
cinnamon, raisins and orange peel. All are fried.  It seems using ceci beans is
more traditional, but some use hazelnuts instead depending on the area within
Abruzzo.

> There's a 50% exact correspondence in letters and close on 100%
> in fonetix, bearing in mind that the tongue and the ear elide
> more than the hand and the keyboard do. I chuckle when my friends

No doubt elision, but not from Calzone I would think. This, and the close
variations on the name and flavors, etc. seems to be it's own pastry.. seems to
me at least.

> I once was puzzled,
> for example, by the inconsistent use of the acute [/] and
> grave [\] accents; on doing the requisite research, I discovered
> that the Italians in general don't care which they use, though
> the acute is theoretically meant to change the vowel sounds to
> eh ey ee aw eu and the grave to ah eh ?dono ao ou, sort of.

You should try talking to a northern Italian if you're sicilan.. According to
the northern Italians Dad met, they call what he spoke 'old-lady' Italian (g).
It was very  different from the language they spoke.

> It's just a turnover, you can put into it whatever you bloody
> well want.

Well, of course you can.  This recipe I posted though has a lot more going for
it historically I would think :)  It was an interesting recipe, and the first
time I made it, it was really good.. but lots of work if you make the full
amount. :)

> MMMMM----- Recipe via Meal-Master (tm) v7.07

> Title: Pasta Fagioli
> Categories: Soups, Italian, Beans, pastafazool
> Servings: 6

> 1 lb Great Northern Beans (picked
> 1/3 lb Pinto Beans (also picked

Yuck.. there goes all the flavor (vbg). But.. to each his own :)  Those beans
don't have the same flavor at all.  Have you ever tried making this with
cannellini? And yes, the pork (whatever type you use) makes quite a difference
in background flavor as well.

Take care,
Janis

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