Symbol of Romagna, it is the true passion of the people of Romagna and of those who visit this land. Simple ingredients such as water and flour return a unique dish that has a thousand variations and fillings, both sweet and savory. It is the bread of Romagna par excellence, today even more popular because it is the street food par excellence.
To prepare this type of caissons, first of all you have to carefully choose the herbs but be careful, however, you must know how to recognize them. If you are not an expert, it is better to rely on those who can guarantee you the best product by purchasing SIPO chard and / or spinach at the supermarket.
The herbs are cooked in water then flavored in a pan with oil, garlic and salt.
Meanwhile, the piadina is prepared with the classic recipe below. The piadina is then folded in half and the herbs are put in half. Formed into a crescent, the caissons are sealed with a fork.
The cassoni are cooked on the traditional pan used for the piadina. They are usually eaten hot, accompanied by a good glass of Sangiovese.
For the piadina
500 gr flour 00
60 gr lard or extra virgin olive oil
200 ml warm water
1 tsp salt
1 pinch of baking soda
800 gr SIPO chard
50 ml Extra Virgin Olive Oil
1 clove of garlic
q.b Salt and Black Pepper
To prepare the Romagna cassone with herbs, start with the dough: dissolve the salt in warm water, while pouring the sifted flour and lard or the same amount of extra virgin olive oil into a bowl. Then also the water in which you dissolved the salt and baking soda. At this point, start kneading directly in the bowl, then transfer the dough to a work surface and continue to knead it until it is smooth and homogeneous. Form a loaf and put it in a bowl covered with a tea towel and let it rest for at least 30 minutes.
In the meantime, prepare the ingredients for the filling. Wash the herbs thoroughly, boil them in boiling water for a couple of minutes and drain. Coarsely chop and season raw with very finely chopped garlic, extra virgin olive oil, salt and pepper.
How to stuff the Romagna cassone. Divide the dough into 3 equal balls. Roll each ball into a disc approximately 20cm in diameter and 2mm thick. Spread the herbs on half of each disc. Close the crescent chest over the filling and seal the edges well by squeezing them with the tines of a fork.
The cassoni should be cooked on the traditional terracotta text placed over a lively fire. Alternatively, cast iron text or a non-stick pan with a rather thick bottom is also fine. Then reheat a non-stick skillet or cast iron testo and cook the caisson for 2-3 minutes on each side. Turn it with the help of a spatula, being careful not to pierce it and let it cook on the other side. Also cook it along the flat edge by standing it up for a few seconds. Then serve the Romagna cassoni with herbs hot enjoying it with a glass of good Sangiovese.