Flat bread from Romagna (cassone romagnolo) filled with greens or mozzarella and tomato sauce

Cassone is a kind of big stuffed tortello which shares the same dough with the piadina and it is cooked on a hot plate. No doubt tempting and super tasty, it makes a very rich snack, or a toothsome dinner with friends. It is one of the most popular street food in Italy, as well.

Try crescione! You won’t be able to do without it any more!

Course Appetizer, Main Course

Cuisine Italian

Keyword cassone romagnolo, italian cassone romagnolo

Prep Time 15

Cook Time 15

Total Time 1 30

Ingredients

250 gr flour type 00
50 gr lard or seed oil
50 gr whole milk
50 gr water
a pinch baking soda
a pinch salt

Servings 4 people

Instructions

Method one (shorter)

Put the flour in bowl and make a well in the center where you put lard, baking soda and salt;
Pour lukewarm water and milk a little at a time;
Knead for 10 minutes until a smooth and even dough;
Make a ball and wrap it into cling film, set aside for about 1 hour;
Divide the dough into 100g balls, you will get about 4;
Roll them out in 25cm disks;
Place the stuffing in half of the disk and leave 2 cm from the rim;
Fold over and press down to seal;
Repeat with the other small balls;
Pre-heat a plate, when it is very hot and cook cassoni a couple of minutes each side covered with a lid;
Remove the lid and cook also the rim for 1 minute;
Serve very hot.

Second method (the traditional and longer one):

On a pasta board, place the flour and make a well in the center with your hand;
Combine lukewarm milk and water with salt;
Pour the liquid into the well and add the lard and the baking soda (add the baking powder if you want to use it);
Knead until smooth and even;
Put the dough into a bowl and cover it with cling film;
Refrigerate for 5 hours;
Divide the dough into 100g-110g ball;
Work fast and touch the balls as least as possible;
Cover them with a tea-towel and let sit 4-5 hours;
Press each ball into a round shape with your hands;
Roll them out in 25cm disks; they will rise during the cooking;
Place the stuffing in half of the disk and leave 2 cm from the rim;
Fold over and press down to seal, if you use a fork, be careful not to pierce the dough;
Heat a nonstick pan until the right temperature; cassoni need their time to cook. Low temperature and longer time make cassoni dry, too high temperature may prevent them from cooking evenly;
Place one or two cassoni (according to the size) and cook for a few minutes; flip over with a spatula;
Press the rim with a fork as the cassone tents to rise and swell, so the rim will be hanging over the pan;
Cook the base of the cassoni;
Serve very hot.