MEMORIES OF MAKING CANASCIONE

Adolph's mother made Canascione at Easter. It was one of Adolph's favourites. He would eat a whole one himself.
His post from April 8 2012 receives many pageviews year round.
Canascione is the most traditional dish from the Ciociaria area in Italy. Authentic so they say. You can find his original post April 8 2012. I am reprinting the pictures here for those that just want a quick read of the dish.

Some can be plain and some with sausage. Pecorino cheese gives a good flavour along with the Romano.

Adolph would make the egg noodle pasta for the casing. Lots of parsley too.

The mixture goes in the pasta. Eggs, flour, cheese mixture.( for combinations see the original recipe April 8, 2012.} Some people may put in small slices of prosciutto.

Wrapped and edges pinched for the oven.
In this picture, two were plain and one with the sausage.
It can be eaten hot or cold served in horizontal slices.
 The cook needs to taste his dish.

I love this picture of Adolph sampling his food.
#canascione#granpalovestocook#usingpecorinocheese#romanocheese#fresheggnoodles#lotsofeggandflourandcheese#adolphtasteshisdish#thecooksampleshisdish