Mordovian Cassatelle

Ingredients

In the original Italian Cassatelle, the filling typically consists of ingredients like ricotta cheese, chocolate, or candied fruit. However, in this Mordovian adaptation, the filling is transformed to include Mordovian staples such as potatoes, onions, and local herbs. The spices used in the Mordovian Cassatelle also differ from the Italian version, adding a distinct flavor profile that reflects the Mordovian culinary heritage. We alse have the original recipe for Cassatelle, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 medium potatoes, boiled and mashed 2 medium potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 3g
• Protein: 7g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Gradually add water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the mashed potatoes, chopped onion, dill, parsley, black pepper, paprika, and cayenne pepper. Adjust the seasoning according to your taste.
3. 3.
   Divide the dough into small portions and roll each portion into a thin circle.
4. 4.
   Place a spoonful of the potato filling onto one half of each dough circle. Fold the other half over the filling and press the edges firmly to seal.
5. 5.
   Heat vegetable oil in a deep pan or skillet over medium heat. Fry the Cassatelle until golden brown on both sides.
6. 6.
   Remove the Cassatelle from the oil and drain on a paper towel to remove excess oil.
7. 7.
   Serve the Mordovian Cassatelle warm and enjoy!

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy filling for the Cassatelle.
• Fresh herbs — Use fresh dill and parsley for the best flavor. If you don't have fresh herbs, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• For a spicier version, increase the amount of cayenne pepper according to your preference.
• Serve the Mordovian Cassatelle with a dollop of sour cream or yogurt for added creaminess.
• Experiment with different fillings by adding ingredients like mushrooms or cheese to the potato mixture.
• If you prefer a lighter option, you can bake the Cassatelle instead of frying them. Brush them with a little oil and bake at 180°C (350°F) for about 20 minutes or until golden brown.
• Leftover Cassatelle can be reheated in the oven or toaster oven for a quick and delicious snack.

Serving advice

Serve the Mordovian Cassatelle as an appetizer or main course. They pair well with a fresh salad or pickled vegetables on the side. Garnish with additional fresh herbs for an extra pop of color and flavor.

Presentation advice

Arrange the Mordovian Cassatelle on a platter, showcasing their golden brown crust. Sprinkle some paprika or dill over the top for an attractive presentation. Serve with a side of sour cream or yogurt for dipping.