Cassone alle erbe romagnolo is a traditional Italian savory pastry that originated in the Emilia-Romagna region of Italy. The pastry is made with a flaky, buttery crust and is filled with a mixture of seasonal vegetables and herbs.
The vegetables used in the filling of cassone alle erbe romagnolo vary depending on the season, but common ingredients include zucchini, eggplant, bell peppers, onions, spinach or tomatoes. The vegetables are typically sautéed in olive oil and flavored with a mixture of fresh herbs, such as rosemary, thyme, and oregano. We add mozzarella cheese to make it even more yummy.
Once the vegetable filling is prepared, it is placed in the center of the rolled-out pastry dough and the edges of the dough are folded up and over the filling to create a rustic, free-form shape. The pastry is then baked until the crust is golden brown and the filling is cooked through and fragrant.
Cassone alle erbe romagnolo can be served as a main course or as a hearty appetizer. It is often enjoyed with a crisp green salad and a glass of red wine, and is a delicious way to showcase the fresh flavors of seasonal vegetables and herbs.