Casadello is a traditional dessert from the Marche region. It is a kind of cake filled with custard and raisins, typically eaten during Carnival. Its origins date back to the medieval period, when it was prepared as a festive sweet. Today it is still very popular in the central regions of Italy.
Knead the flour with a little cold water
Work the resulting dough until it is smooth
Roll it out to obtain a sheet that will act as the container for the dessert
Line a well-buttered springform pan about 20-22 centimetres in diameter with it
Bake it in the oven at 180 degrees Celsius for 20 minutes
Meanwhile, pour the milk into a small saucepan, add half of the sugar and the vanilla pod split lengthwise
Place over heat and bring to a boil; put the eggs, the yolks and the remaining sugar in a bowl, briefly whisk them, then add the boiling milk, straining it and pouring it in a thin stream
Remove the pastry container from the oven, fill it with the egg and milk mixture, then return it to the oven at the same temperature for about another 40 minutes
Remove from the oven and serve the custard cold in its pastry container
NB
The casadello presented is a simplified version compared to Artusi's recipe, which requires much longer preparation and cooking times
Springform pan
Italy, Marche
| Energy (kcal) | 208.91 |
| Carbohydrates (g) | 26.73 |
| of which Sugars (g) | 19.26 |
| Fat (g) | 8.16 |
| of which Saturates (g) | 4.03 |
| Protein (g) | 8.57 |
| Fiber (g) | 0.24 |
| Sale (g) | 0.12 |
