Ingredients with Measurements:
- 1 pound of flour
- 3 eggs
- 1/2 pound of cooked potatoes
- 1/2 pound of cooked beets
- 1/2 pound of cooked spinach
- 1/2 pound of grated cheese
- 1/2 cup of breadcrumbs
- Salt and pepper to taste
- Butter for frying
Special equipment needed:
- Rolling pin
- Large pot for boiling water
- Skimmer
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, eggs, and a pinch of salt. Mix well until the dough is smooth and elastic.
2. Divide the dough into three equal parts.
3. In a separate bowl, mash the cooked potatoes and season with salt and pepper.
4. In another bowl, mash the cooked beets and season with salt and pepper.
5. In a third bowl, chop the cooked spinach and mix with the grated cheese and breadcrumbs.
6. Roll out each part of the dough into a thin sheet.
7. Using a spoon, place small dollops of the potato mixture onto one sheet of dough, leaving about an inch of space between each dollop.
8. Cover the potato mixture with another sheet of dough and press down around the edges of each dollop to seal.
9. Using a knife or a pasta cutter, cut the casonsei into small squares.
10. Repeat the process with the beet mixture and the spinach and cheese mixture.
11. Bring a large pot of salted water to a boil.
12. Add the casonsei to the boiling water and cook for about 3-4 minutes, or until they float to the surface.
13. Using a skimmer, remove the casonsei from the water and place them on a plate.
14. Melt some butter in a pan and fry the casonsei until golden brown.
15. Serve hot with grated cheese on top.
Time:
Preparation time: 1 hour
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 50g
Protein: 15g
Substitutions for ingredients:
- Instead of beets, you can use carrots or pumpkin.
- Instead of spinach, you can use Swiss chard or kale.
- Instead of grated cheese, you can use ricotta or goat cheese.
Variations:
- You can add some chopped herbs to the potato mixture, such as parsley or chives.
- You can add some chopped nuts to the spinach and cheese mixture, such as pine nuts or walnuts.
Tips and tricks:
- Make sure the dough is rolled out thin enough to allow for the filling to be enclosed properly.
- Use a sharp knife or pasta cutter to cut the casonsei into small squares.
- Fry the casonsei in butter for a delicious, crispy texture.
Storage instructions:
Store the leftover casonsei in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, simply fry the casonsei in butter until heated through.
Presentation ideas:
Arrange the casonsei on a platter and sprinkle with grated cheese and chopped herbs.
Garnishes:
Grated cheese and chopped herbs.
Pairings:
Casonsei pairs well with a light red wine, such as Pinot Noir.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
Food safety advice:
Make sure the casonsei are cooked all the way through before serving.
Food history:
Casonsei is a traditional dish from the Lombardy region of Italy.
Flavor profiles:
Casonsei has a savory, cheesy flavor with a hint of sweetness from the beets.
Serving suggestions:
Serve hot with grated cheese on top.
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Region: Italian