RUSTIC EASTER CANASCIONE FROM CIOCIARIA stuffed with cured meats and cheese, a typical and delightful leavened recipe, similar to the Neapolitan pizza chiena.
Simple and delicious, the rustic canascione from Ciociaria is a leavened dish filled with cured meats and cheese, typical for Easter, easy to prepare, and great as an appetizer or main dish for Easter Monday.
The canascione from Ciociaria is also perfect for Easter Monday, soft and delicious, enjoyable to eat, and loved by the whole family. It can be prepared in advance and frozen.
You prepare a simple leavened dough which is then stuffed, but it can also be filled with vegetables, crumbled sausage, ricotta, or ricotta and cured meats, making it a great, soft, and tasty fridge cleaner.
Follow me in the kitchen today, there’s Easter canascione from Ciociaria!
- Difficulty: Easy
- Cost: Very economical
- Rest time: 4 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 3/4 tsp fresh yeast
- 1 tbsp extra virgin olive oil
- 1 pinch salt
- 7 oz salami
- 1 egg
- 2.8 oz fiordilatte cheese
Instructions
Dissolve the yeast in the water in a large bowl, add the flour, a pinch of salt, the oil, and knead well, then place it in a bowl and cover with plastic wrap.
Let it rest until it doubles, about 4 hours.
Once risen, divide the dough into two parts and roll it out in a 8-9 inches (20-22 cm) baking pan.
Beat the egg in a bowl, add the cured meats, and pour everything into the pan, then spread out the other dough sheet and seal the rustic well.
Brush with an egg yolk, bake at 355°F (180°C) for about 20 minutes.
Bon appétit
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Rustic Easter Canascione from Ciociaria
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FAQ (Frequently Asked Questions)
What is the Canascione Ciociaro?
The Canascione Ciociaro is a rustic dish made with dough, usually prepared with simple ingredients like flour, water, salt, and lard. It is filled with a tasty combination of cheese, eggs, and bacon, which gives the dish a rich and enveloping flavor.
What is the origin of the Canascione Ciociaro?
The origin of the Canascione Ciociaro dates back to the ancient farming traditions of Ciociaria, where it was prepared as a hearty and nourishing meal for field workers. Today, it remains a symbol of local culinary culture and is appreciated both in families and traditional restaurants in the region.
How is the Canascione Ciociaro prepared?
The preparation of the Canascione Ciociaro involves several steps. First, the dough is prepared, rolled out into a thin sheet. Next, the filling is made with cheese, eggs, bacon, and other desired ingredients. The sheet is then filled, sealed to form a sort of pouch, and baked in the oven until golden brown.
