Recipes
Casunziei all’Ampezzo
Let's find out how to prepare casunziei all'Ampezzo, ravioli filled with beetroot and potatoes typical of Cortina d'Ampezzo.
Today we are going to discover a typical dish from the Dolomites , in particular from the beautiful municipality of Cortina d'Ampezzo. If you have had the opportunity to spend a few days in these areas, you will surely have come across casunziei all'Ampezzo, crescent-shaped ravioli filled with beetroot .
Preparing them at home is very simple: just follow our recipe! First you will have to cook the vegetables for the filling and in the meantime dedicate yourself to the egg pasta . Making the ravioli, once the dough has been rolled out and the discs have been obtained, is child's play. As a condiment we recommend going for the classic, just as the original casunziei recipe requires: butter and poppy seeds .
Preparation
How to prepare the recipe for Casunziei all'Ampezzo
First, peel the turnips , beetroot and potatoes and cut them into 2cm pieces, keeping them separate. Cook them in three separate pans until they are tender when pierced with a fork. Approximately it will take 15-20 minutes .
In the meantime, prepare the egg pasta in the traditional way. Place the flour in a well in a bowl, break the eggs in the center and start mixing with a fork, first breaking the egg yolks and then incorporating the flour little by little. As soon as it begins to take consistency, continue working it on the pastry board until you obtain a smooth and homogeneous dough. Let it rest for 30 minutes under the inverted bowl.
Once the vegetables are ready, dedicate yourself to the filling. Mash the potatoes with the appropriate utensil to obtain a smooth puree. Grate the beets and turnips and squeeze them with your hands to remove excess liquid.
Combine potatoes, turnips and beets in a bowl and mix until smooth in color and consistency. Season with salt and, if the filling is too wet, add a few tablespoons of breadcrumbs.
Take the dough and roll it out as thin as possible, by hand or with the machine. Then cut out discs with a diameter of 8 cm and place a teaspoon of filling in the center of each. Close in a crescent shape, sealing well with the tines of a fork.
Boil the casunziei for 2 minutes then season them with melted butter and poppy seeds , just as tradition dictates.
The preparation is very simple and does not hide any major pitfalls. However, we leave you a short video with all the steps so that you can get an idea of the final result.
Conservation
Once cooked and seasoned, the casunziei will keep in the refrigerator for a couple of days. We do not recommend preparing the ravioli too early as the humidity of the filling could compromise the pasta. Instead, blanch them for a minute and freeze them spread out on a tray : they will keep for up to 2 months in the freezer.
Origin and history
Ampezzo casunzei are a dish of humble origins born in an unspecified period. With their red turnip-based filling and sesame seed dressing, they represent a legacy of the Habsburg domination , which only ended with the end of the First World War.
Their name, which recalls the casoncelli typical of the Bergamo tradition, could derive from both casereccio and caso , meaning cheese. The version we have proposed is in fact the most traditional but it is not uncommon to find it with cheese in the filling, whether it is ricotta or other typical products from the area.
In addition to casunziei with beets, typical of the winter period, it is also possible to find the summer variant with spinach, ricotta and chives, or the autumn one with pumpkin. What these three recipes have in common is the egg pasta, always rolled out very thin so as to reveal the filling, and the crescent shape.
Read also
How to cook beets? Tips and tricks
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