Casadielles or Casadiella asturiana

Casadielles or Casadiella asturiana recipe .

Surely many of you know that I am Galician and that I boast of it at the first exchange. In Galicia there is a saying that counts like this: Galician and Asturian cousins , and I am one of those who believe that it is true.

We both have green and mountainous lands and as good northerners rain and humidity do not scare us, what remedy! And of course one of the main themes, gastronomy .

It also joins us, an example are some of their dessert recipes with frixuelos and pancakes , although this time it is a recipe that I have not yet found in Galicia, casadielles or casadiella .

Gastronomically speaking, our tastes are similar, but even so, and how could it be otherwise, we each have our recipes, typical of our area, and in many cases with history.

This is the case of today’s recipe, ” Les casadielles”, a very traditional dessert in Asturias that is prepared throughout its geography. Surely because it is a town where dried fruits were part of their sustenance and collecting work, they have always been part of their diet, hence the preparation of this dessert where walnuts are their star ingredient .

And remember that if you like Asturian cuisine on the blog you can find a lot of recipes. In Asturias, you not only eat well, but also in abundance.

In addition to being a natural paradise, it is accompanied by a great companion, its enviable gastronomy. I recommend these recipes to fall in love a little more with this green paradise.

Preparation of the casadiella dough

1. Mix in a bowl the oil, the wine, the yolks and the pinch of salt. We mix well.
2. We add the flour and the yeast and begin to integrate the ingredients to form a ball that does not stick to our hands.
3. We wrap the ball in plastic wrap and let the dough rest for no less than 1 hour.
4. If we want to distribute the work a little, we can make the dough the day before we want to prepare the casadielles, it will be preserved without problem.

Preparation of walnut filling

1. We remove the shells from the walnuts and crush them. We don’t want them to be so ground that it looks like flour.
2. So the best thing is that we put the nuts in a plastic bag and with a mallet, hammer, shoe … we beat them to crumble them.
3. They have to be very fine pieces, but not pulverized.
4. We put the nuts in a bowl and add the rest of the ingredients, the sugar, the anise and the milk.
5. Mix well until there is a paste.

Frying and final presentation of the casadielles

1. We roll out the dough on a floured surface, trying to make it as fine as possible. We cut it into equal portions of 12 x 10 cm.
2. In each portion of dough we place a tablespoon of filling, leaving it 1 or 2 cm apart from the sides.
3. We roll the dough to close the filling and with a fork we seal the edges.
4. In a deep frying pan we heat plenty of oil, enough so that the casadielles float when added in the pan.
5. When it is hot, we incorporate the portions and fry on both sides, controlling the temperature to avoid burning.
6. We remove directly to a tray with sugar where we coat each of our casadielles.

I encourage you to prepare it at home, and you will see what a delight for dessert, in addition to bringing you surely very good from your last visit to Asturias.

You can see all the photos of the step by step recipe of Asturian casadielles   in this album, do not miss any detail and it will be perfect.

Tips for some fluffy casadielles

• As usually happens, each teacher has his booklet and there can be as many variations on this recipe as houses that prepare it and areas where they are.
• Sometimes the dough is prepared without wine, the filling can have hazelnuts accompanying walnuts and honey instead of sugar, it is flavored or not with anise.
• It is a dough filled with a nut paste with a touch of anise, which is fried in abundant oil and served sprinkled with sugar, a delight, for its simplicity and for its flavor.
• In any case, the final shape is a kind of joint of about 15 cm. long filling and with the ends sealed to prevent the walnut paste from coming out of it.
• Although it is a rather Christmas or Carnival dessert , in Asturias there is no party or pilgrimage that boasts that it does not have some good homemade casadielles among its viands .

Do you like Asturian recipes?

If you like Asturian cuisine on the blog you can find a lot of recipes. In Asturias, you not only eat well, but also in abundance. In addition to being a natural paradise, it is accompanied by a great companion, its enviable gastronomy.

• Is there a ‘fame’? You can start with some tortas with picadillo and Cabrales .
• If you like meat, without a doubt, a beef cachopo or a pitu caleya, you will not be disappointed if you like meat.
• If you are passionate about spooning, you can not miss trying its famous fabada , its world famous fabes with clams   or those spectacular verdinas .
• To open your mouth, you have their pregnant buns  or some stuffed onions .  The ones I like the most are with bonito, but you also have them with meat.
• To end a gastronomic day that you will not forget, its desserts, of course, rice pudding and Pravia’s tocinillo de cielo . And of course a good coffee or infusion must be accompanied by some muscovites or some  Casadielles or Casadiella .