- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 314.37 (Kcal)
- Carbohydrates 41.76 (g) of which sugars 14.35 (g)
- Proteins 9.01 (g)
- Fat 13.05 (g) of which saturated 6.56 (g)of which unsaturated 5.81 (g)
- Fibers 1.80 (g)
- Sodium 82.12 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Casadinas Storage and Variation
The dough for the pastry can also be prepared with just semolina flour or re-milled semolina.
If you want to try to have casadinas with a puffed dough, just add a little baking powder to the ricotta or cheese and let it rest for about half an hour. I did not use baking powder, I preferred to follow the recipe as my grandmother used to make it.
You can store the dessert in the refrigerator for a couple of days and if needed, they can be slightly warmed up before serving.
