AUNT GINA'S CASCIATELLE

Ingredients

FILLING

1 lb. Fresh Basket Cheese
1 1/2 lbs. Whole Milk Ricotta Cheese
1/2 cup Parmigiano Reggiano Cheese, grated
1 cup Argentina (Sardo) Cheese, grated
3 Whole Eggs
3 Egg Yolks
1 tbsp Fresh Parsley, finely diced
1/4 tsp Black Pepper
1 cup Ham or Dry sausage (or both), diced

DOUGH

5 Cups Unbleached Flour
1/4 cup plus 1 tbsp  Sugar
1 tbsp Baking Powder
1 ½ tsp Salt
¼ tsp Black Pepper

1/2 cup Unsalted Butter, Cold, cubed into 1/4" squares
3 tbsp Vegetable Shortening

4 Whole Eggs
2 tbsp Milk
1/4 cup plus 2 tbsp White Wine

EGG WASH

1 Whole Egg
1 tsp Water

Directions

FILLING

• In large bowl or food processor, combine Basket, Ricotta, grated Parmigiano and Argentina Cheese. Mix or pulse until well combined.

• Once combined, add Eggs, Parsley and Pepper. (If using a food processor, remove and transfer mixture to another bowl before adding remaining ingredients) Mix well. Add Meat and mix. Cover and refrigerate over night.

DOUGH

• Meanwhile, in large bowl or food processor, mix together Flour, Sugar, Baking Powder, Salt and Pepper.

• Add Butter and Shortening. Cut into or pulse mixture until it reaches a sandy texture and consistency. Set aside.

• In separate bowl, whisk together Eggs, Milk and Wine.

• Add Egg mixture to the dry ingredients. Mix thoroughly until dough forms. Knead for 7-8 minutes.  Cover with plastic and refrigerate overnight.

NEXT DAY

• Preheat oven to 350˚F.

• Remove dough from refrigerator and let stand for 10 minutes.

• Separate dough to form  2" round balls.

• Roll out each ball into a circle, approx. 8" in diameter and approximately 1/16" thick.

• Remove filling from refrigerator.  Spoon 1/4 to 1/3 cup of filling onto the center of each disk of dough.
 
• Lightly brush water along the edges of the dough, to help seal the dough pocket.

• Fold dough over mixture, (to where the edges meet), to form a half circle.

• Roll edges toward the filling, twice. Seal dough by pressing a fork's tines over the rolled edges, being careful not to pierce dough.

• Continue until all are filled and sealed.

• Whisk together egg and water. Brush the top of each pie with the Egg Wash.

• Bake in oven for 35 minutes or until golden brown.

• Remove from oven and cool on a cooling rack.

• Serve or cover and refrigerate.


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Aunt Gina's Casciatelle(Click Image To View Detail)

Category: Main Dishes

Servings: 16 - 20 Pies

Misfit Level: Advanced

Notes From Betty:

Casciatelle is a regional specialty of Molise, Italy. This sweet egg and cheese pie is traditionally made for special occasions, such as The Feast of Saint Joseph or Easter.

MISFIT RECOMMENDED: Food Processor

1. Can be made in advance and refrigerated for up to 1 week.
2. Can be frozen individually for up to 3 months.
3. Can be eaten cold or reheated in the oven.

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