Casunziei

 Ingredients: Filling: 3 small pieces of cooked or baked red beet, peeled; 2 smaller potatoes or one large; salt to taste: cinnamon, nutmeg, very little garlic or crow's foot herb. Paste: 1 egg, 150-200g white flour for baking, salt to taste, water or milk (I used drinking yogurt as needed), a little flour for rolling out the dough, grated Grana Padano cheese (or other cheese), roasted poppy seeds (without fat!) - optional.

I started this delicious recipe by combining the essential ingredients to prepare a perfect dough. After kneading the dough well, I let it rest covered with a pot upside down for at least 30 minutes. This step is crucial as it allows the gluten to relax, resulting in a dough that is easier to handle. While the dough is resting, I moved on to prepare the filling. I boiled the potatoes with their skins, then peeled them, and when they were still warm, I mashed them with a potato masher to achieve a fine texture.

Next, I grated the beetroot on a small grater and placed it in a strainer to drain the excess juice. This preparation is essential to prevent the filling from becoming too watery. If you opted for roasted beetroot, this step would not be necessary. After the filling was prepared, I rolled out a sheet of the rested dough, being careful to make it thin enough to achieve fine stuffed pasta. I cut circles from the sheet, and the remaining edges were kneaded again, rolling them out to make more circles.

These scraps can be used later, as they can be transformed into spiced pasta or added to various dishes. Each circle received a teaspoon of filling, which I folded into a semicircle, pressing well on the edges to eliminate air and ensure a perfect seal. If the dough is too dry and does not stick, wetting the edges with water can be an effective solution. I chose to seal them using the tines of a fork, a classic method, but you can also pinch them for a more artistic look.

Once all the pasta was formed, I put a pot of water on to boil. When the water started to boil, I added salt and reduced the heat to low. I carefully poured the pasta into the water, making sure they do not stick to the bottom of the pot. It is important to mention that there should be plenty of water, as for any type of pasta. The pasta was left to boil until they rose to the surface. If they rise immediately, it is a sign that air is trapped in the filling. Therefore, it is good to wait at least 20 seconds before removing them.

Meanwhile, in a skillet on another flame, I melted a bit of butter, being careful not to brown it. Once the butter had melted, I added the hot pasta directly to the skillet, gently stirring to coat them evenly. Avoid using a colander, as you risk breaking the delicate pasta. Ideally, you should have a special pot for boiling pasta, which allows the water to drain without destroying them. Finally, I served the pasta on plates, adding grated Grana, and if you chose the all’ampezzana version, don’t forget the toasted poppy seeds, which will add a crunchy note and a special flavor to your dish. This recipe will not only delight your taste buds but will also bring a touch of tradition to your kitchen.

 Tags:  eggs cheese garlic tomatoes potatoes milk unt flour vegetarian recipes mac