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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



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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