casoncelli
 

Casônsèi

One of the best things about Italian cuisine is the simplicity. A few choice ingredients coming together and creating strong flavours. .


I must admit that although I don’t miss eating meat, the only thing I truly miss is being able to have these local specialities in a family run restaurant on a rainy day. I’ve been meaning to experiment with a vegan alternative and I was surprised at how simple this was.


I normally don’t like pushing seitan or tofu as I’m trying to promote recipes that are as accesible to evry as possible, so you could replace the seitan with porcini mushrooms. In truth though the smoked seitan gave me that craving and feeling of home I had been missing. Give these a go, they’ll turn your day around!

 
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Ingredients

200g Minced Seitan (alternatively use your favourite mushrooms)

A Handful of Chopped Parsley

2 Cloves of Garlic

4 Whole Sage Leaves

2 TBS Breadcrumbs

2 TBS Vegan Parmesan

20g Vegan Butter

2 TBS Water

2 TBS Cornstarch

Generous pinch of Nutmeg

Salt and Pepper

 

First off make your dough.

Follow these instructions to make your dough

  • Start by melting the butter in a frying pan.

  • Chop the parsley and garlic but leave the sage leaves whole and add all 3 to the pan.

  • Once the garlic has softened add the seitan, mix and cook for ten minutes.

  • Remove the sage leaves and add the mixture to a bowl with the breadcrumbs, parmesan, nutmeg, salt and pepper.

  • Mix the water and cornstarch together and add to the bowl. Mix all the ingredients together

Assembly

  • Roll out your pasta and cut 4x4 cm squares.

  • Add a hazelnut sized piece of the mixture to the centre and fold the corner closest to you to the one furthest away.

  • Press around the filling to ensure there is no trapped air and seal the sides shut.

  • Fold the top corner of the triangle 90 degrees towards you and use it as a base.

  • Press one finger into the top of the filling to create the shape.

  • Boil in salted boiling water for 6-7 minutes.

  • Serve with oil and parmesan or fry up some chopped sage in butter and mix the drained casônsèi directly into the pan.