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.
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!