Taste Tested: Local Kitchen’s Rhubarb Casunzieni

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.

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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.

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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, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!

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