Good morning to all our dear friends of Hotel Elios in Bellaria- Igea Marina!
Today we will continue our journey in the kitchen of the restaurant of Hotel Elios and, as anticipated in the previous post, we will reveal another delicacy of our territory ... the Cassoni!
According to the traditional Romagna recipe, the cassoni are prepared with ingredients similar to those of Piadina, but, despite these two dishes having a lot in common, you must be careful not to confuse them.
The difference between the two is essentially the method of consumption: the cassone is a stuffed piadina that is folded after filling and before cooking. To close the cassoni, use the tines of a fork to seal the edges well.
Being a variant of piadina, cassoni can be stuffed to taste, with mozzarella and tomato or spinach, although the typical filling is certainly that of mixed field herbs.
Here at Hotel Elios in Bellaria - Igea Marina you will surely have the chance to taste the real Romagna cassone!
Below is the recipe for the cassoni for 6 people:
- 500 gr flour type "00"
- 75 gr lard
- 2 gr baking soda
- 6 gr salt
- 200 ml lukewarm water
For the filling of herbs:
- Spinach or wild herbs
- 1 punch of salt
- Salt and pepper to taste
- Garlic
- Parmesan or Pecorino grated cheese
- Extra virgin olive oil
Prepare the dough by putting the flour in a bowl, make a hole in the center and put the lard, baking soda and salt.
Mix by gradually adding the water.
Knead the dough for ten minutes, form a ball and wrap the dough in a film and let it rest for 1 hour.
Now divide it into 6 equal parts.
Roll out each piece of dough to form a very thin circular disk.
Stuff half of the cassone surface with the filling you want.
Close the dough in a half-moon shape and seal the edges well, applying pressure with the fork along the edges. Proceed in this way for the remaining balls of dough.
Heat a pancake pan and when it is hot, cook the cassoni a couple of minutes per side, lowering the heat.
What are you waiting for? Go and prepare it!
Enjoy it!!!