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Cassoni from Romagna

Cassoni from Romagna

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Cassoni romagnoli recipe from of 06-09-2013 [Updated on 11-05-2016]

The Romagna cassoni are very thin wraps, they are already stuffed, folded on themselves and closed. The classic filling is made with herbs, such as sautéed chard or stuffed with tomato and mozzarella, I made a version with a filling more napulegno, rocket, rolled pancetta and scamorza and I'm sure that my friends from Emilia will forgive me for this. :) Today's recipe my friends is dedicated to my parents who are celebrating their wedding anniversary today and above all it is dedicated to my dad who turns 60 on the same day, greetings alone would not be enough, nor birthday cakes or gifts to say how much do you love them and how grateful I am for everything they do for us, but I can try and the least I can do is dedicate today's recipe to them and obviously prepare a cake :) Good day to those who psssa from here


How to make arugula and pancetta cassoni

Prepare the dough by putting the flour in a bowl, make a hole in the center and put the lard, baking soda and salt

Begin kneading by gradually adding warm water and milk

Knead the dough for about ten minutes, form a ball and wrap the dough in plastic wrap and let it rest for 1 hour.

Take the dough and divide it into 8 equal parts

Roll out each piece of dough to form a very thin circular sheet

Stuff half the surface of the piadina with rocket, pancetta and scamorza

Close the half-moon dough and seal the edges well by exerting pressure with your fingertips along the entire edge of the box. Proceed in this way for the remaining dough balls.

Heat a plate and when it is hot, cook the cassoni for a couple of minutes on each side, lowering the heat and covering with a lid.

Lift and cook on the edge for a minute

Serve the romagna cassoni hot



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