Casunziei

Method

1. 1 Wrap the beets in aluminum foil and bake at 200 degrees for 50 minutes. Bake, not boil, so the beets don't release their color into the water.
2. 2 Finely chop the beetroot and sauté it with red onion for 5 minutes until the water evaporates, then mix it with ricotta and a pinch of salt.
3. 3 Knead the dough with the egg for 10 minutes, let it rest for 30 minutes, then roll it out to a thickness of 1 mm.
4. 4 Cut out an 8 cm circle, place the filling in the center, and fold it into a semicircle, pressing the edges tightly together.
5. 5 Boil for 3 minutes, drizzle with brown butter, then sprinkle with poppy seeds and parmigiano; the poppy seeds are a distinguishing feature of Casunziei from the Ampezzo region.

With an appliance

• Air fryer 1 hr 30 min

  Replace step 1: wrap the beets in aluminum foil and bake in an air fryer at 190 degrees for 35 minutes, turning them at the 20th minute to soften evenly without losing color; keep step 2 and chop the beets before stir-frying.