The Casunziei stuffed with mountain yellow turnip are a type of fresh pasta, egg-free, typical of the ancient cuisine of the Venetian Dolomites. Depending on the season, they are filled with red turnips, yellow turnips, pumpkin, potatoes, and poppy seeds, rather than radicchio… The recipe I just made, however, has a customized filling that still refers to the original ingredients. Since it is not easy to find yellow turnips, use what you can find for this recipe according to seasonality.
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 1 Hour
- Cooking time: 45 Minutes
- Portions: 4 people
- Cuisine: Italian
Ingredients
- 14 oz yellow turnips
- 7 oz Potatoes
- 2 oz Sheep ricotta cheese
- to taste Breadcrumbs
- 1 tsp Ground cinnamon
- tsp Poppy seeds
- 6 tbsps Extra virgin olive oil
- to taste Salt and pepper
- to taste Smoked ricotta cheese
Preparation
For the filling:
Boil the turnips with the potatoes.
Peel both, mash them with a potato masher, and sauté them in a pan with two tablespoons of extra virgin olive oil.
After a few minutes, remove from heat, pour into a bowl, and let cool.
Add the ricotta, poppy seeds, cinnamon, and adjust with salt and pepper.
If the mixture you get is too soft, harden it by sprinkling with breadcrumbs.
For the dough:
I refer you to the link of the recipe “Homemade Strozzapreti”:
https://blog.giallozafferano.it/lappetitovienmangiando/strozzapreti-fatti-in-casa/
Roll out the dough and cut out discs about 4 inches in diameter each.
Place a suitable amount of filling in the center of each, and fold into a half-moon.
Press the edges well with your fingers, or with the tines of a fork, so that the filling does not leak during cooking.
Drain the Casunziei and sauté in a non-stick pan with 4 tablespoons of extra virgin olive oil for a few minutes.
Serve piping hot, sprinkling with abundant grated smoked ricotta cheese.
If desired, add more poppy seeds.
Notes
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