Here’s how to prepare this traditional dish from Molise
The Italian gastronomic tradition presents many recipes typical of some specific regions. The preparation of these dishes has been passed down through the generations and has reached the present day unchanged. The Casciatelli of Molise are one of the traditional recipes of this region of Italy. Italian Traditions will guide you on the discovery of this traditional product. In fact, we will explain what it consists of and what ingredients must be used to make it. Finally we will show you step by step how to prepare them in a simple fast way even at home.
What are they?
The Casciatelli are a traditional dish of Molise that is prepared during the festivities. In this region of Italy during the Easter period many recipes of local culinary tradition are made. These all use eggs which are a symbol of abundance. One of the most interesting dishes are precisely the casciatelli. These are large rustic ravioli with a rich and tasty filling inside. Each area in the region has its own variant of the recipe with the use of special ingredients.
The ingredients of the traditional recipe
This traditional recipe involves the use of local products. In order to obtain the Casciatelli in accordance with the ancient recipe, certain specific ingredients must be used. Of course, possible variables can be used in particular for the filling. Here we present the simple, easy traditional recipe to prepare even at home. The ingredients used for the realization of this typical dish are:
- 400 grams of flour 00
- 8 eggs
- 200 g butter
- Salt bacon
- 8oo gr of Caciotta rigatino cheese
How to prepare the casciatelli?
The first thing to do in order to prepare the Casciatelli is to roll out the dough. The dough is obtained using the flour and egg yolks, and then left to rest for about 30 minutes. Then proceed by cutting it into many small discs. Now fill each of these with the filling prepared with sausage and cheese. Now place them on a baking tray and bake for about 30 minutes at a temperature of 180 degrees. One tip is to make small holes on the surface of the panzerotti with a fork and brush them with a beaten egg.
The traditional Molise cuisine
Molise is a small region of Italy that offers a wide variety of local products. Very interesting are the many types of cheese that are produced in these areas. Among these the two most famous are:
- The goat cheese of Montefalcone
- The Agnone Caciocavallo.
The Molise tradition also has many varieties of salami. A mention goes to the Capofreddo also called Coppa Molisana. It is a pork sausage similar to the Calabrian soppressata. Without doubt we cannot fail to mention the Cavatelli, a particular type of pasta that is used for the realization of many traditional recipes of Molise.
Italian cuisine is famous all over the world for its recipes and the quality of the products used for their realization. Each Italian region presents some of the most ancient traditional dishes that are still made today during the holidays. These dishes are still today a symbol of the territory of origin. If you want to discover other specialties of Italian cuisine we recommend you read this article. Now that you know all about the Casciatelli all you have to do, if you have not done so yet, is to taste them.