Name: Casumziei Ampezzani
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 ounces (1 stick) butter; 3½ cups flour; 1½ tablespoons poppy seeds; Parmigiano; Salt and pepper to taste; 4 ounces fresh ricotta; Milk or water, if necessary; 1¼ pounds cooked fresh beets; ½ cup bread crumbs, approximately; 2-3 eggs; 1 egg; 6 tablespoons (1½ sticks) butter

Preparation info

4
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This recipe is from the Valle d’Ampezzo, of which Cortina d’Ampezzo is the focal point. The Tofana di Mezzo, 10,673 feet high and northwest of Cortina, offers some of the best skiing in the Dolomites. The use of poppy seeds in the sauce should not come as a surprise, given Cortina’s proximity to Austria. Casumziei are large half-moon anolini.