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Recipe by
Casoncella from Bergamo is a tasty first course typical of the culinary tradition of Bergamo. It is a crescent-shaped stuffed pasta, filled with a delicate mixture based on beef, salami, parsley, and grana cheese. The dough is made with a mixture of flour, eggs, and water, which gives the pasta a soft and enveloping texture. The casoncella is dressed with a delicious sauce prepared with butter, sage, pancetta, and grated grana cheese. This dish is perfect for delighting the palate with the authentic flavors of Bergamo cuisine.
Step 1 of 12: For the filling: In a saucepan with a little oil, brown the garlic, onion, sage, and rosemary
Step 2 of 12: Cut the meat into small pieces and add it to the sauté, letting it brown for about 10 minutes, stirring often with a wooden spoon; pour in the wine and let it evaporate
Step 3 of 12: When the meat is stewed, remove from the heat and let it cool slightly
Step 4 of 12: Pass everything through a fine meat grinder and place the minced mixture in a large bowl
Step 5 of 12: Add the cheese, the parsley finely chopped, the breadcrumbs, the egg, a pinch of salt and one of freshly ground pepper; knead the mixture with your hands, blending the filling very well
Step 6 of 12: For the dough: Arrange the flour in a volcano shape, pouring the other ingredients into the crater
| Average values | Per serving231 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,675 kJ878 kcal | 1,591 kJ380 kcal |
| Fat | 55.93 g | 24.21 g |
| of which saturated fatty acids | 24.83 g | 10.75 g |
| Carbohydrates | 55.83 g | 24.17 g |
| of which sugars | 3.42 g | 1.48 g |
| Fibre | 3.3 g | 1.43 g |
| Protein | 38.67 g | 16.74 g |
| Salt | 1.18 g | 0.51 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 7 of 12: Work the dough well, adding flour or water to obtain a dough that is neither too hard nor too elastic
Step 8 of 12: Roll out the dough to a thickness of about 2 mm in wide strips like for lasagna; with a glass cut out many circles, place a walnut-sized amount of filling in each one and close them, pressing the edges
Step 9 of 12: Form the casoncello by lightly flattening the center with your finger
Step 10 of 12: Casoncelli are counted by the dozen, as many as there are in one serving
Step 11 of 12: For the sauce: Drop the casoncelli into plenty of salted water and cook for about 7 minutes
Step 12 of 12: Meanwhile, in a pan, brown in butter
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In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
