What better place than the Italian Alps to get inspired in the kitchen during "Christmas in July"?
Along our culinary journey to discover the typical dishes of the Italian Peninsula, Pietro Roldo takes us to the province of Belluno.
Chef and co-owner of the restaurant Il Caminetto in Moonee Ponds, Melbourne, Piero shares the recipe of his “casunzièi all'ampezzana”, the beetroot-stuffed ravioli typical of his native land.
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Casunzièi all’ampezzana
Ingredients
For the pasta:
- 1 kg of re-milled semolina
- 500gr of whole eggs
- 1 tablespoon of extra virgin olive oil
- Salt to taste
For the filling:
- 1 kg of beetroots
- 1 egg
- 2 amaretto biscuits
- 150 g of grated Parmesan cheese
- 100 gr breadcrumbs
- Salt and pepper to taste
To garnish:
- 30 g of butter
- Some sage leaves
- 50 g of grated Parmesan
- Poppy seeds
Method
Prepare the pasta by creating a well with the semolina. Add the eggs, oil and salt in the centre. Mix and knead until a homogeneous and hard dough is obtained. Leave it to rest for about an hour.
Boil the beetroots in plenty of salted water. Leave to cool until the beetroots are warm, then peel off.
In a blender, chop the beetroots, the egg, the amaretti biscuits, parmesan, breadcrumbs, salt and pepper. Insert the mixture into a sac-à-poche.
Roll out the dough until it is very fine and cut circles about 4cm in diameter. Insert the filling and close using only your fingers (not the fork).
Boil the water and cook the ravioli for a couple of minutes.
In the meantime, cook the butter in a pan, together with some sage, until it gets a hazelnut colour. Add the “casunzièi” and sprinkle with parmesan cheese. Sauté in the pan.
Plate up and sprinkle with poppy seeds.
Buon appetito!
Listen to the podcast (only available in Italian) to get some tips from the chef.
LISTEN TO
Dalle Alpi bellunesi, i casunzièi all’ampezzana
SBS Italian
07/07/202008:09
