We often lump all food from Italy together as “Italian cuisine”. However, considering the complex history and cultural heritage of the country this is hardly accurate. The food of Italy and vary quite a bit from region to region and, even, town to town. For example, there are dozens of types of stuffed pasta which are no longer unique to, but originate specifically from, particular towns or areas. One of these types of stuffed pasta that you're less likely to have ever heard of before is Casoncelli. This stuffed pasta dish originates from Bergamo in Lombardy and is a typical dish of the town. It is a kind of stuffed pasta with a very particular shape, filled with sausage, breadcrumbs, parsley, eggs and garlic. In modern times, cheese and a few other more “noble” ingredients were added too. Casoncelli alla Bergamasca (Bergamo style) are served with a butter and sage sauce and sautéed Italian Speck (or Pancetta). The best place to try the dish is, of course, in Bergamo. However, if you want to try it out as you plan your trip and look for the perfect vacation rental in Lombardy, follow the recipe below!
Ingredients
Pasta:
400g of Flour,
200g of Wheat Bran
Two eggs
Water
Filling:
125g of Breadcrumbs
One egg
125g of Grana Padano
150g of Sausage Meat
100g of Cooked Beef
5g of Amaretti
10g of Raisins
One peeled and chopped pear
Nutmeg
Cinnamon
Pepper
Lemon Peel
Parsley
Garlic
Method
1. Mix flour, eggs and a pinch of salt on a pastry board with enough water to make a smooth dough.
2. Allow to rest for 30 mins.
3. Melt a knob of butter in a saucepan and brown sausage meat, pear and beef.
4. Add chopped parsley and minced garlic.
5. Tip the meat into a bowl and add the cheese, breadcrumbs, crushed amaretti, eggs, raisins and a pinch of salt and pepper. Mix together well.
6. Roll out the pasta and cut into two lengths.
7. Place a spoonful of filling every few centimetres along the first length of pasta. Fold the length of pasta over to cover the filling and cut out half moon shaped discs along the length. Repeat with the second length. Press each disc gently in the middle with your finger.
8. Cook your casoncelli in boiling salted water, drain and then serve them sprinkled with grated cheese. Top with melted butter, chopped fresh sage and diced cooked bacon.
Serve with a glass of wine and get planning that trip to Lombardy!
Pasta:
400g of Flour,
200g of Wheat Bran
Two eggs
Water
Filling:
125g of Breadcrumbs
One egg
125g of Grana Padano
150g of Sausage Meat
100g of Cooked Beef
5g of Amaretti
10g of Raisins
One peeled and chopped pear
Nutmeg
Cinnamon
Pepper
Lemon Peel
Parsley
Garlic
Method
1. Mix flour, eggs and a pinch of salt on a pastry board with enough water to make a smooth dough.
2. Allow to rest for 30 mins.
3. Melt a knob of butter in a saucepan and brown sausage meat, pear and beef.
4. Add chopped parsley and minced garlic.
5. Tip the meat into a bowl and add the cheese, breadcrumbs, crushed amaretti, eggs, raisins and a pinch of salt and pepper. Mix together well.
6. Roll out the pasta and cut into two lengths.
7. Place a spoonful of filling every few centimetres along the first length of pasta. Fold the length of pasta over to cover the filling and cut out half moon shaped discs along the length. Repeat with the second length. Press each disc gently in the middle with your finger.
8. Cook your casoncelli in boiling salted water, drain and then serve them sprinkled with grated cheese. Top with melted butter, chopped fresh sage and diced cooked bacon.
Serve with a glass of wine and get planning that trip to Lombardy!
