Ca-sun-zie-ni. Say that three times fast! Casunziei is the name of a North-Eastern Italian style of filled fresh pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape. Think of it like an Italian perogie. They are commonly found in the Dolomites area, in the north-eastern part of Italy, especially the provinces of Belluno, Vicenza, and Verona.
These rhubarb casunzieni were made with love by Chef Fabio Bondi at Feast On Certified Local Kitchen & Wine Bar in Toronto. Rhubarb is often lumped in with fruit because so much sugar is needed to balance it’s pucker inducing flavour — but we love it in this (almost) savoury pasta!
Find Ontario greenhouse forced grown rhubarb, recognizable by it’s light pink hue and bright yellow leaves at a grocer near you. In early May, keep an eye on your local farmers market for the ruby red stalks of field grown rhubarb too.
- 500 grams of 00 flour and some for dusting
- 5 Ontario eggs
- 2 inch cookie cutter
- 1 cup of Ontario Rhubarb
- 1 teaspoon of lemon juice
- 1 teaspoon of sugar
- 1 cup of Ontario ricotta
- 1/2 cup of Local Ontario Pecorino finely grated
- 1 table spoon of Ontario butter
- 1 table spoon of Pristine Gourmet Sunflower Oil
- 1/2 cup of Local Pecorino, finely grated
- 2 steams of Ontario rosemary, one finely chopped and the other whole
- 1 tsp Poppy seeds
- Salt and pepper for seasoning
- Mix flour with eggs and knead till smooth.
- Wrap in plastic wrap and set aside.
- Place a pot of water on the stove and add lemon juice and sugar
- Blanch rhubarb for 2 min until tender
- Remove rhubarb from the boiling water
- Place in a food processor with ricotta and half cup of grated pecorino and season to taste
- Set aside
- Place a large pot of water and bring to a boil. Season water with salt
- Start rolling out your pasta dough to the thinnest workable setting on your pasta roller
- Once your sheet of pasta is rolled out using the cookie cutter cut out 2inch diameter circles
- Place your stuffing into a pastry bag and fill one inch diameter
- With a food brush and some room temp water wet the exterior of the pasta circles
- Fold the pasta circles and seal the ends. Set aside on a sheet and dust with some flour
- Place a large pan on the stove top to medium high
- Add sunflower oil, butter and rosemary to the warm pan
- Just before the butter starts to brown, add 1/2 cup of the boiling pasta water and continue reducing
- Add pasta to the boiling water.
- Once the pasta cooks for a couple of minutes strain and add to the butter sauce
- Add the remaining 1/2 cup of pecorino to the pan and reduce until you have a rich consistence
- Assemble on a warm plate and garnish with rosemary spring and poppy seeds
It’s Rhubarb time at The Local Dish! Share your favourite recipe featuring rhubarb for a chance to win! Prize: $100 Gift Card for Local Kitchen & Wine Bar
About Taste Tested
From the farm to the table, ita��s easy to be inspired by Ontarioa��s endless parade of edibles. With a�?Taste Testeda�?, OCTAa��s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover whata��s on our table a�� literally!