casunziei

Casunziei, also known as Casunziei di San Pietro, is a traditional Italian dish originating from the region of Abruzzo. The name "casunziei" translates to "little cases" in Italian, referring to the small, rectangular-shaped pasta used in the dish. The pasta is typically made from durum wheat semolina and is similar in shape to orecchiette but slightly larger.

The dish is prepared by cooking the casunziei in boiling water until al dente, then draining and setting them aside. The pasta is then tossed with a sauce made from a combination of tomatoes, onions, garlic, olive oil, and various herbs and spices, such as basil, oregano, and red pepper flakes. The sauce is typically cooked until it thickens slightly, allowing the flavors to meld together.

Casunziei di San Pietro is often served as a first course or a side dish, accompanied by grated Parmesan cheese. The dish is known for its hearty and comforting flavors, making it a popular choice for family meals and gatherings. It is also a staple in the cuisine of Abruzzo, where it is often enjoyed with local cheeses and meats.

The origins of casunziei di San Pietro can be traced back to the town of San Pietro in Casale, in the province of Chieti, where it is believed to have been created by local farmers and shepherds as a way to use up leftover pasta and vegetables. Over time, the dish has gained popularity throughout Italy and beyond, becoming a beloved classic in Italian cuisine.