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Recipe of the Week | Casoncelli alla Bergamasca

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


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.



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