"Casunziei Ampezzani"

“Casiunziei” are pockets of dough from Cortina filled with red beets and poppy seeds.
Ingredients for 6 people:
Dough:
400 g flour
2 eggs
A cup of milk
Salt

Filling:
400 g red beets
1 large potato
120 g ricotta-spread (smoked if possible)
20 g butter
1 egg
50 g bread crumbs

Additionally:
200 g butter
2-3 table spoons of poppy seeds
Grated carnia cheese

Preparation:
Cook the red beets and the potatoes until they are soft. Mash the potatoes. Fry the red beets in a pan with butter and mash them as well. Add ricotta, egg and bread crumbs and stir until a smooth texture is reached. Cool the filling for several hours in the refrigerator.
Mix flour, egg, milk and a pinch of salt and roll out the dough until it is thin. Cut out round 4-5 cm large circles and place a teaspoon of the filling in the center. Fold the dough so as to form a pocket around the filling and crimp the edges closed with your fingers. Submerge the casiunziei in boiling salt water until they are done and then serve on a plate with poppy seed, carnia cheese and brown butter – and bring back Cortina on your table!
info

Opening hours:
Lunch: 12.00 p.m.-3.00 p.m.
Dinner: 6.00 p.m.-12.00 a.m.

Day off: Wednesday

Holiday: Four weeks after Easter and from the last week of November until the first half of December.

by Ghedina
Tel. 0436 2254
E-Mail: info [at] alpassettoghedina [dot] it