Chestnut Panzarottini

Boil the chestnuts in plenty of water with the sprig of rosemary and a little salt. Continue until they are soft and easily pierced by a knife; drain them while still warm, so the peel is easier to remove.

Peel the boiled chestnuts and pass them through a food mill to obtain a smooth pulp. Combine the cinnamon, strong coffee, Strega liqueur, bitter cocoa, sugar, and grated lemon zest; blend until smooth. a mixture dense, homogeneous and free of lumps.

Sift the flour, add the egg, and pour in a little warm water, then knead the dough vigorously. Continue until you obtain a very firm, compact, and smooth dough, with no dry or sticky parts; the consistency should allow it to be rolled out without tearing.

Let the dough rest briefly, then roll it out with the rolling pin Roll out the dough until it's thin and even. Avoid thick areas, which would make the dough uneven when cooked, and keep the surface large enough to create even squares.

Cut the pastry into squares with a pastry wheel and place a portion of the chestnut mixture in the center of each. Fold each square into a triangle, matching the edges; carefully press the edges to eliminate any air bubbles.

Brush the edges of the triangles with theegg white and close them carefully, pressing with your fingers or the pastry wheel. Make sure there are no gaps: the seal must be continuous and tight to prevent the filling from leaking into the oil.

Heat plenty of oil for frying and dip a few panzarotti at a time when it's very hot. Fry them until they're evenly golden brown, turning them if necessary; drain them as soon as they're ready and transfer them to a serving dish. paper towels to remove excess oil.

Melt the honey and spread it over the still-warm panzarotti, so it sticks better to the surface. Finish with a sprinkling of powdered sugar and serve when the topping is still shiny and the pasta retains its fragrance.