Recipes

Categories
More >

Fried Cases

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

MAKES 3 DOZEN

Ingredients

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.

Comments

  1. jo scotto's avatar

    jo scotto

    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.

Leave a Comment

Looking for even more photos and recipes?
Pre-order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and lots of scenic pictures of Italy taken by Mary Ann on her travels through the years.

Pre-order using this link and receive a signed book plate with your order.

Release date: November 1, 2018