Rye Casonzei

A recipe from the restaurateur Sergio Valentini: casonzei of rye stuffed with goat ricotta-cheese from Gresta-Valley sautéed with flowered-butter.

Ingredients for 8 people

For the “pasta”:

• 600 g flour
• 400 g rye flour
• 10 organic eggs
• extra virgin olive oil
• salt

For the stuffing:

• 500 g goat ricotta-cheese
• 100 g grated Trentingrana (parmesan cheese)
• fresh aromatic herbs (chive, basil, dill)
• salt and pepper
• bread crumbs
• for seasoning: 50 g butter from Trentino
• mixed dry flowers from Monte Baldo

Preparation

1. For the “pasta” mix all the ingredients together and work everything until you get a smooth dough and let it rest in the fridge covered with food foil for at least an hour
2. For the stuffing, mix the ricotta-cheese with the Trentingrana-cheese and the herbs. Add salt and pepper and a little bit of breadcrumbs, if the dough is too soft
3. At this point, roll the dough with the thickness of 2/3 mm
4. Put a tablespoon of ricotta every 6 cm, brush the dough with the beaten egg to make the dough stick
5. Close with a second sheet of dough and cut the “Casonzei” with a rounded cup, shaping half-moons
6. After cooking the “Casonzei” in boiling water, drain and season with some fried butter with mixed dry flowers and sprinkle as desired with Trentingrana-cheese.

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