Casoncelli alla bergamasca is a typical pasta dish from Bergamo, characterized by its distinctive half-moon shape. The filling is mainly made with meats and cured meats, but there are many variations with different ingredients. Casoncelli are typically dressed with butter, a sprinkle of Grana cheese, pancetta, and sage.
Ingredients for 8 servings:
For the pasta:
400 grams of all-purpose flour
100 grams of durum wheat semolina
3 eggs
For the filling:
125 grams of breadcrumbs
1 egg
70/75 grams of grated Grana Padano cheese
150 grams of ground salami
100 grams of roasted beef
To taste: spices (pepper, nutmeg, cinnamon)
To taste: salt, parsley
For the seasoning:
120 grams of butter
100 grams of pancetta, thinly sliced or diced
100 grams of grated Grana cheese
Several sage leaves
Instructions:
The total preparation (pasta, filling, and seasoning) and cooking time is approximately two hours.
Prepare the pasta by combining the flour with the semolina, eggs, a pinch of salt, and let it rest.
Prepare the filling: sauté the ground salami with a knob of butter, then add the roasted beef, deglaze with red wine, let it reduce, and then add broth. Cover with a lid and cook until the meat is tender. Transfer everything to a bowl, add the Grana cheese, breadcrumbs, eggs, a grind of pepper, and a pinch of salt. Mix the filling well. After letting the dough rest, roll it out and cut out disks of 6/8 cm. Fill them in the center with a spoonful of filling. Close the edges to prevent the filling from leaking out; fold the edge slightly and press the center lightly to give them the typical half-moon shape. Cook the casoncelli in boiling salted water for 7-8 minutes. After draining them, season with melted butter flavored with sage leaves, pancetta, and grated Grana Padano cheese.
Enjoy!
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