Casoncelli alla Bergamasca

Eating in Bergamo means “Casoncelli”. You’ll find them on the menu of every restaurant, but if you want to try to cook them yourself we’ll tell you how to.

The symbol of Bergamask cooking and a simple dish that is easily prepared, casoncelli were created as a way of using leftover pork and beef, and over the years other ingredients have been added.

Casoncelli

For 6/8 people

Pasta:

  • 400 g flour,
  • 100 g durum wheat semolina,
  • 2 eggs.

Filling:

  • 125 g bread crumbs,
  • 1 egg,
  • 70 g grated grana (or Parmesan) cheese,
  • 150 g sausage meat,
  • 100 g roast beef,
  • 5 g amaretti biscuits,
  • 10 g sultanas,
  • 1 clove of garlic,
  • 1 dessertspoon of chopped parsley,
  • salt, pepper.

Sauce:

  • 80 g butter,
  • 100 g bacon cut into strips,
  • 100 g of grated grana (or Parmesan) cheese, a few sage leaves.

Mix the flour together with the semolina, eggs and a pinch of salt and add enough water to make a smooth dough, then leave to rest for at least half an hour.

Meanwhile, prepare the filling. Brown the sausage meat with a knob of butter, then add the roast beef, garlic, parsley, and mix for a few minutes to amalgamate the flavors. Pour everything into a bowl, add the grana or Parmesan cheese, breadcrumbs, egg, crumbled amaretti biscuits, chopped sultanas, some pepper, and a pinch of salt. Mix together. If it seems too dry, add a drop of broth or water. Roll out the pasta, cut into 6/8 cm disks and place a spoonful of filling in the center. Close the disks. Cook the casoncelli in plenty of salted water. After draining, pour over the melted butter flavored with sage, bacon, and grated Parmesan.

Enjoy with a glass of red Valcalepio wine!

Regional Recipe from Lombardy