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

CANASCIONE FOR EASTER

One post I wrote that gets reads every week is my post on Canascione. Go to my post of April 8, 2012 for full details and the recipe. It really is an authentic Ciociaria dish.

 I love this picture. I can taste the food.

                                                        Enjoy! Buon Appetito!

LAMB AND LASAGNA FOR EASTER DINNER-WITH CANASCIONE FOR A TREAT

Barb suggested I make the cooking for Easter dinner easy with an expected crowd of 15! A simple pasta with sauce she said for the first dish.  I chose to be more complicated. So yesterday I decided to make lasagna. Put it in the freezer after completing it to cook it fresh on Sunday. My mother always made a lasagna for Easter so I thought I would  keep the tradition alive. Bedsides all my grandchildren, children, guests, Barb and I like it too!

So it was a busy day with Barb away at a conference. I even had to clean up all the pots and pans as my sous chef was not available.
My family like a variety of meat. But for me lamb is a must. So I bought a lamb roast and chops that I will make with some oven roasted potatoes with rosemary as the seasoning. With the Canadians in the crowd a ham to eat with pineapple slices as well as some chicken breasts and Italian sausages. Remember there is a lot of meat in the sauce I used for the lasagna so if some of the kids do not eat the meat dish they had some in the pasta.

If time I may try to make my canascione treat- a favourite from the Ciociaria region where I was born. A egg noodle shell with an egg, cheese and sausage mixture inside which gets baked in the oven.  Easter a time for good eating. Of course everyone will bring an appetizer and dessert surprise. The kids will enjoy the Easter egg hunt that must occur before dinner. I have not finalised all the vegetables but I will make- peas, rapini for sure though.

Barb likes to make prosciutto on a bread stick as an appetizer for the guys. The kids just like the bread sticks.
For those that are new to this blog- I did write a post on making the lasagna March 2012 and making canascione- April 2012. You can find in in the listings.  For those that read regularly you know how to find the recipes I have written. Happy Easter everyone- remember to thank all the cooks in your family!

#lasangabyadolph#homemadelasagna#canascoinebyadolph#canascionefromlazio#canascioneisaciocariadish#porsciuttoonbreadsticks#lambandpotatoesforeaster#easterisagoodmealwithlamblasagnacanscione#granpalovestocook#adolphdimambro

EASTER FAVOURITES MEANS SOME CANASCIONE IS ON THE MENU

Easter is 2 weeks away. Since we will be having a gang, the menu will be modified slightly. I like lamb and lasagna at Easter. But there are others who like other foods. So I bought a big ham for the non-lamb lovers. My grandchildren like a variety of foods but a couple love chicken-so some chicken legs and thighs. I am making lasagna for my littlest granddaughter's baptism in May so will have a simple pasta dish this year-maybe homemade fettucine or even some penne. There will be lots of veggies but they are bought closer to the day. My girls usually bring the desserts. Maybe I will make my Italian Canascione- a true dish from my region of Ciociaria. I posted the recipe for this authentic dish April 2012 so do not have to write it again.

There I was sampling the Canascione. I like this photo because I was 2 years younger! Don't tell Barb but I have learned to do some planning and buying for big events. Well the food events anyway!
#canascione#easterdinner#chicken#lasagna#simplepasta#veggies#granpalovestoeat

ONE YEAR-BARB MADE ME DO IT

As I celebrate one year of blogging, it was Barb -who made me do it, types my blog and takes the pictures. It surprises me how many people read it. The favourite posts have been the ones on Canascione, Christmas Eve seafood appetizer and my Italian stew.  My cook's trip to St. Jacobs has been a big hit too! So thanks for reading and I will continue to try to come up with some more food delights for you.

CANASCIONE-EASTER TREAT FROM CIOCIARIA

Canascione is one of the real foods from the  Ciociaria area in Italy. My Mother made it at Easter. A friend from my Social Club gave me one so when I brought it home, Barb suggested for me to make one or two this year. I knew the ingredients but decided to call my cousin- mia cugina- Paola in Cassino to get the correct ingredients for an authentic one. It was actually fun to make my own. I was making the lasagna for Easter dinner so had the dough needed.

INGREDIENTS

10 eggs.
Flour- several cups.
200 grams Pecorino Romano cheese- formaggio. Grated.
Procolette or "Scamorza" cheese- one ball. Grated.
Parmesean cheese-grated. One small container or bag
1/2 cup Parsley chopped.
A dried sausage or two. Chop into little pieces.
Prosciutto slices are optional. Some people put some in the mixture.

DIRECTIONS

Make the egg noodles mixture. Use 5 eggs and flour to make to texture needed. See previous blog.

Roll pieces flat with a rolling pin. Each flat piece will be one canascione.

In a large bowl add the cheese and the additional 5 eggs to make 3 canascione. Use less eggs if making one and more eggs and cheese if making more.

Add the cheeses as per ingredients. Mix well.

Add the chopped parsley. I do not salt the mixture as the cheese has flavour. I have already salted the egg noodle mixture when I make it.

I made one canascione with the chopped sausage. Two just cheese and one cheese and sausage.

It should be a little thick.

Put the mixture on the flat egg noodle. Fold over and pinch the edges. If you do not pinch well, the ingredients could come out when baking in the oven.

I put them on parchment paper on a cookie sheet. Scramble one egg and with a brush, glaze the top of the folded canascione with egg.

Cook in oven at 350 degrees. They take about 25 minutes. You may want to turn the oven up to 400 degrees to brown on the top. Check to see if done as different regions may need more or less cooking time.

The best part about the canascione is tasting it fresh from the oven.

It is usually sliced sideways across the folded pie and served cold. It can be like an appetizer or for a lunch on Easter Sunday before the big evening meal later in the day. It is usually made days in advance to have as an Easter treat. I think it is so popular because of the eggs. As we all know, the egg is a traditional Easter symbol in many cultures.
#canascione#easter#lazio#ciociaria#cassino#granpalovestocook#adolphdimambro#howtomakecanascionefromciocaria#areallaziodishforeaster#easterinitalycomeswithcanascione