Fried Cases

Cassoni Fritti

Mary Ann Esposito

This preparation is found all over Emilia-Romagna and is usually made in the wintertime.

MAKES 3 DOZEN

DOUGH

3 cups King Arthur™ Unbleached, All-Purpose Flour
2 eggs, lightly beaten
1/8 teaspoon sea salt
Milk as needed for the dough (4 to 5 tablespoons)

FILLING

2 tablespoons Extra-Virgin Olive Oil or 4 tablespoons butter
1 small onion, diced
2 pounds spinach, cooked, squeezed dry and minced (about 2 cups)
3 ounces raisins, soaked in warm water, drained and minced (about 2/3 cup)
1/4 teaspoon fine sea salt
Grinding black pepper
4 to 6 cups vegetable oil

DIRECTIONS

Combine the flour with the eggs and a pinch of salt. Make a dough that is soft but not sticking to your hands. Add a little milk if the dough seems dry. Cover the dough and allow it to rest for 30 minutes.

Meanwhile heat the butter or olive oil in a sauté pan and cook the onion until it is soft. Stir in the spinach and raisins and cook for 2 or 3 minutes. Season with salt and pepper and set aside.

Roll the dough out into a 26-inch diameter circle. Using a cookie cutter or inverted glass, cut 3-inch circles. Reroll the scraps to make additional circles. Place a small amount of the filling in the center of each circle. Fold the dough over to form a half-moon shape and seal the edges with a fork.

Heat the oil in a deep fryer or heavy-duty pan until it registers 375F.

Fry the cases, a few at a time, until nicely browned.

Serve hot.

item recipe is featured in Episode 0 of Season 0.

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  1. jo scotto's avatar

    jo scotto

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    My mother used to make "eggs in purgatoy" on Fridays. when we couldn't eat meat. Also for a cheap meal during the late 30' and 40'. joWe called them Gigi' Eggs. The only thing she after my mother.did different was she didn't use garlic. Never did.

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