Romagna watercress (or cassone) stuffed with tomato and mozzarella

Romagna watercress is a typical street food of the Region, prepared with the same dough as piadina: here are the ingredients and recipe.

Romagna watercress, also known by the name of caisson o chestdepending on the area you are in, it is a typical Romagna street food made with the same dough as the piadina which, however, is stuffed e crescent closed before cooking. You can stuff it as you prefer, but the classics are the stuffing with tomato and mozzarella, potatoes or herbs.

What is the difference between watercress and piadina? Compared to the classic piadina, watercress comes stuffed with raw and then closed in half, sealing the edges well with the help of a fork to prevent the filling from coming out during cooking. Here she is preparation step by step!

cassone or watercress from Romagna
cassone or watercress from Romagna

Preparation of Romagna watercress

  1. First prepare the dough: dissolve the salt (6 g) in the water then sift the flour into a large bowl or directly onto a kitchen cutting board.
  2. Add the lard, the bicarbonate and, slowly, also the water.
  3. Start kneading in order to obtain a homogeneous and smooth dough. Wrap it up with the film for food and let it rest for at least 30 minutes.
  4. In the meantime, dedicate yourself to preparation of the filling with tomato sauce: season the tomato puree with a drizzle of oil, salt and oregano cook for a few minutes in a saucepan then turn off the heat and let it cool.
  5. Drain the mozzarella from the conservation liquid, cut it into slices and put it in a colander in order to make them lose further from the liquid.
  6. After the rest time, take the loaf again, divide it into 10-12 loaves of the same weight and roll them out with the help of a rolling pin trying to obtain round discs, being careful not to puncture them. Stuff each half disc with a couple of tablespoons of tomato puree and mozzarella, leaving 1 cm from the clean edge.
  7. Brush the edges with a little water and close in a crescent shape, sealing the edges with the prongs of a fork.
  8. Cook the watercress in a large non-stick pan very hot or on the classic Romagna text. Cook for a few minutes on each side, turning the watercress gently. Enjoy your meal!

Alternatively, you can prepare the piadina from Romagna.


Watercress prepared following this recipe can be stored for 1-2 days in the refrigeratorbut if you have used ingredients fresh you can also freeze them.

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