Casunziei Ampezzani

Casunziei Ampezzani
(This recipe is Rosanna)

Ingredients for 6 persons:


Dough: 
350 g flour - milk g 70 - 2 eggs - salt


Filling: 
600 g beetroot already boiled - smoked ricotta 150 g - 40 g butter - an egg - breadcrumbs - salt - pepper


Seasoning:
 70 g butter - 50 g grated cheese Carnia stravecchio - poppy seeds




Preparation:
merge in a pan 40 g of butter, add the beets, you have passed the mill and cook on low heat, until they are slightly dry. Join the ricotta, grated egg and season the mixture with a pinch of salt and pepper. If the dough becomes too soft, "wet", add a little 'breadcrumbs. With the ingredients listed prepare the dough, adding a dash of milk if too dry. Ricavatene a thin sheet and cut out discs (diameter about 5-7 cm).Spread over each portion of filling, fold them in half-moon, the margin folded on itself and forming a sort of pizzicatelo cord. Casunziei Boil, drain and toss with melted butter, poppy seeds and freshly roasted Carnia.
Recipe of the December 22