Costa Rican Ciarduna

Ingredients

In the original Sicilian Ciarduna, the filling typically consists of ricotta cheese, sugar, chocolate, and candied fruits. However, in this Costa Rican adaptation, the filling is transformed to incorporate local ingredients such as black beans and plantains, giving it a unique tropical twist. Additionally, the traditional Sicilian spices are replaced with Costa Rican spices to infuse the dish with the flavors of the target cuisine. We alse have the original recipe for Ciarduna, so you can check it out.

• 2 cups (400g) all-purpose flour 2 cups (400g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 cup (200g) cooked black beans 1 cup (200g) cooked black beans
• 1 ripe plantain, mashed 1 ripe plantain, mashed
• 1/4 cup (60g) diced red bell pepper 1/4 cup (60g) diced red bell pepper
• 1/4 cup (60g) diced onion 1/4 cup (60g) diced onion
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• 1/4 cup (15g) chopped fresh parsley 1/4 cup (15g) chopped fresh parsley
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 16g (Saturated Fat: 8g)
• Carbohydrates: 38g (Sugar: 4g)
• Protein: 7g
• Fiber: 5g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and minced garlic. Sauté until the vegetables are softened.
4. 4.
   Add the cooked black beans, mashed plantain, ground cumin, paprika, dried oregano, salt, and pepper to the skillet. Stir well to combine and cook for an additional 2-3 minutes.
5. 5.
   Remove the skillet from heat and stir in the chopped cilantro and parsley. Allow the filling to cool completely.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
8. 8.
   Place a spoonful of the cooled filling onto one half of each dough circle. Fold the other half over the filling and press the edges together to seal. Use a fork to crimp the edges.
9. 9.
   Place the filled pastries on a baking sheet lined with parchment paper. Brush the tops with beaten egg wash.
10. 10.
    Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown.
11. 11.
    Remove from the oven and allow the pastries to cool slightly before serving.

Treat your ingredients with care...

• Plantain — Choose ripe plantains with yellow skin and black spots for a sweeter flavor. If plantains are not available, ripe bananas can be used as a substitute.
• Black beans — If using canned black beans, rinse them thoroughly before using to remove excess sodium.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the filling mixture.
• Serve the Costa Rican Ciarduna warm with a dollop of sour cream or salsa on top for added flavor.
• These pastries can be made ahead of time and reheated in the oven for a quick and delicious snack or appetizer.
• Experiment with different fillings by adding ingredients such as cooked rice, diced tomatoes, or shredded cheese.
• If you prefer a flakier crust, substitute half of the all-purpose flour with pastry flour.

Serving advice

Serve the Costa Rican Ciarduna as an appetizer or a main dish accompanied by a fresh green salad. Garnish with additional chopped cilantro and parsley for a pop of color.

Presentation advice

Arrange the Costa Rican Ciarduna on a platter, showcasing their golden brown crusts. Sprinkle some extra chopped herbs on top for an elegant touch. Serve with colorful tropical fruits on the side to enhance the presentation.