THE Casoncelli ( Casonsei in dialect) are a type of fresh filled pasta, typical of Bergamo cuisine And Brescia . They are made with egg puff pastry then stuffed with a mixture of meat, raisins, macaroons, parsley, cheese, lemon zest ; first carved and sealed crescent , then folded up and crushed into candy shape ! Small delights that once upon a time cooked for a few minutes in boiling water , in the end seasoned usually with butter , sage and addition of crispy bacon to taste like first course! And I don't tell you to taste: A mix of perfumes And flavors that literally makes you fall in love! Do you want to prepare them too? there how to make Casoncelli directly at your home ; with all tricks And illustrated tips step by step to have gods Casoncelli alla bargamasca very tasty and greedy like those who make the grandmothers of Lombardy Oriental!
Like any traditional recipe they exist different versions And small local variations even in shape! What I give you today is the original Casoncelli recipe taken from my Lombard cookery book, compared with others in the sector and widely tested! It's about a easy preparation! It is only necessary a some time available as required by fresh pasta such as the magnificent Sardinian Culurgiones or the delicious Mantuan pumpkin tortelli … secrets for a perfect result is to use quality ingredients And seal well the casoncello! So they will retain their typical shape! I have them seasoned in the Bergamo style with sage, butter and bacon, but they are delicious with a good sauce or a classic tomato sauce! like first course on Sunday, but also for Special occasions ! Try them soon!
Discover also:
Ravioli with ricotta and spinach (how to make homemade ravioli illustrated step by step)
Casoncelli recipe
| Preparation | Cooking | Total |
|---|---|---|
| 40 minutes | 5 minutes | 45 minutes |
| Quantity for 3 – 4 people |
|---|
|
For the egg pasta:
For the stuffing:
For the dressing:
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How to make Bergamo-style Casoncelli
First of all, make the dough and roll it out according to the FRESH EGG PASTA procedure
Then prepare the filling by mixing together the meat, egg, parsley, salt, nutmeg, parmesan, pulverized macaroons.
Then add the grated lemon peel and finally the previously soaked raisins:
Finally add just enough breadcrumbs (about 1 tablespoon) to obtain a soft mixture that is taken with a teaspoon.
Then inside each strip of dough, place 1 teaspoon of filling, then cut into a circle with a pasta bowl and finally fold the crescent and lightly press it down with your index finger by pressing in the center:
Prepare all yours in this way Casoncelli!
You can leave them at room temperature for about 2 – 3 hours on a work surface dusted with flour.
For storage in the fridge, sprinkle a wooden cutting board, do not put them too much and keep for a maximum of 1 day. otherwise freeze on cutting boards, when they have solidified enclose in bags.
Bergamo-style Casoncelli
Cook in boiling salted water, they are ready when they rise to the surface! Drain them directly in a large pan in which you have melted the butter, dip them in, sauté them with sage and parmesan creating a cream and adding 1 – 2 tablespoons of cooking water if necessary. Finally serve on the table with bacon that you have previously cooked in a pan and become crunchy!
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