Gourmet Kasnudeln with vegetable rennet caciotta and Parmigiano Reggiano

Name: Gourmet Kasnudeln with vegetable rennet caciotta and Parmigiano Reggiano
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Cuisine: Italia
Ingredients: 250 g All-purpose flour; 2 units Eggs; 2 g Fine salt; 30 mL Lukewarm water; 120 g Caciotta with Vegetable Rennet; 40 g 24-month Frisona Cow Parmigiano Reggiano; 100 g Boiled potatoes; 8 g Fresh chives; 2 g Fresh marjoram; to taste Salt and pepper; 40 g Butter; to taste Black pepper

@vandelli-formaggi

Category: First courses

The typical Austrian stuffed pasta becomes the star of an elegant and entirely Italian first course: the soft and aromatic filling is born from the meeting of the delicate La Raffinata Cow Caciotta with Vegetable Rennet and Frisona Cow Parmigiano Reggiano, enhanced by fresh aromatic herbs. The result? A thin sheet enclosing a creamy heart, served with melted butter and a shower of Parmigiano for an irresistible touch of Italian flair.

Difficulty: Medium

Cooking time: 5 minCooking: 5 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

vandelli-formaggi@vandelli-formaggi

Ingredients

No. Servings

All-purpose flour250g
Eggs2units
Fine salt2g
Lukewarm water30mL
Caciotta with vegetable rennet120g
24-month frisona cow parmigiano reggiano40g
Boiled potatoes100g
Fresh chives8g
Fresh marjoram2g
Salt and pepperto taste
Butter40g
Black pepperto taste

Purchasable products

Cow's Milk Caciotta with Vegetable Rennet La Raffinata (WHOLE FORM 0.8 KG approx.)

1 product

€ 16.20

Mountain Product Parmigiano Reggiano 24 months (approx. 1 KG)

1 product

€ 22.50

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
Prepare the egg pasta by kneading flour, eggs, salt, and a little water until you get a smooth dough. Cover and let rest for 30 minutes.
STEP 2 OF 7
For the filling, mash the boiled potatoes and mix them with the chopped La Raffinata Cow Caciotta and grated Frisona Cow Parmigiano.
STEP 3 OF 7
Add chives, marjoram, salt, and pepper; mix until you get a soft but compact filling.
STEP 4 OF 7
Roll out the dough thinly and, using a pastry cutter, cut out discs.
STEP 5 OF 7
Fill each disc with the filling, fold into a half-moon shape, and seal the edges well.
STEP 6 OF 7
Boil the Kasnudeln in plenty of salted water for about 4-5 minutes.
STEP 7 OF 7
Drain and dress with melted butter, a generous sprinkle of Frisona Cow Parmigiano Reggiano, and freshly ground black pepper.

General Information

Storage notes

Store in the refrigerator, in an airtight container, for up to 1 day before cooking. After cooking, consume immediately.

Origin

Italia, Emilia Romagna

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	261.44
Carbohydrates (g)	25.33
of which Sugars (g)	1.05
Fat (g)	12.79
of which Saturates (g)	7.16
Protein (g)	12.37
Fiber (g)	0.96
Sale (g)	0.25

Proteins
12.37g·24%
Carbohydrates
25.33g·49%
Fats
12.79g·25%
Fibers
0.96g·2%