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.
For the filling: In a saucepan with a little oil, brown the garlic, onion, sage, and rosemary
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
When the meat is stewed, remove from the heat and let it cool slightly
Pass everything through a fine meat grinder and place the minced mixture in a large bowl
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
For the dough: Arrange the flour in a volcano shape, pouring the other ingredients into the crater
Work the dough well, adding flour or water to obtain a dough that is neither too hard nor too elastic
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
Form the casoncello by lightly flattening the center with your finger
Casoncelli are counted by the dozen, as many as there are in one serving
For the sauce: Drop the casoncelli into plenty of salted water and cook for about 7 minutes
Meanwhile, in a pan, brown in butter
Rolling Pin
Pastry Cutter
Ladle
Store in the refrigerator in an airtight container for up to 2 days.
Casoncella from Bergamo is a traditional dish of Bergamo cuisine, particularly widespread in the city of Bergamo and its surroundings.
Italia, Lombardia
| Energy (kcal) | 390.78 |
| Carbohydrates (g) | 24.83 |
| of which Sugars (g) | 1.51 |
| Fat (g) | 24.88 |
| of which Saturates (g) | 11.04 |
| Protein (g) | 17.2 |
| Fiber (g) | 1.46 |
| Sale (g) | 0.52 |
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