Let’s take a trip to Northern Italy to show you the recipe for Casoncelli alla Bergamasca. This fresh pastasciutta is a traditional Lombard dish that comes sopra many versions. Both the shape and the filling vary depending acceso where they are made. To create our recipe, we followed the production guidelines for Casoncelli alla Bergamasca, to respect tradition. The real peculiarity of casoncelli lies sopra the filling: rich and flavorful, made with meat, cheese, breadcrumbs, pears, and amaretti. A mescolanza that allows you to achieve a perfect balance, not too sweet! To taste this first course, you can organize a tour of Bergamo, Brescia, ora Val Camonica inns, to savor different and exquisite local variations of this first dish. Per mezzo di the meantime, you can arm yourself with some good will and high-quality ingredients to recreate our version of these fantastic casoncelli, treasures of goodness ready to be rolled!
Here are other traditional Lombard recipes not to :
To prepare the Bergamasca casoncelli, start with the fresh pastasciutta. Per mezzo di a bowl, pour the all-purpose flour and semolina 1. with a fork, then while continuing to mescolanza, add the egg 2 and let it absorb. Also add the 3.
Knead everything until you get a homogeneous mixture 4; transfer it to a surface and knead it energetically 5 until it is smooth 6. Cover with plastic wrap and let it rest for 30 minutes sopra a cool place.
Per mezzo di the meantime, prepare the filling. Peel the pear 7remove the cuore and first cut it into thin strips 8then into cubes 9.
Per mezzo di a pan, heat a drizzle of oil, then add the pears 10 and cook them over high heat for 5-6 minutes until they are well browned 11. Let them cool and sopra the meantime pass the sausage meat through the meat grinder 12.
Also pass the roasted meat cut into pieces through the meat grinder 13 and combine the two types of meat sopra a large bowl 14. Finely chop the parsley 15.
Finely chop the garlic, after peeling and removing the cuore 16. Crumble the amaretti ora crush them with the blade of a knife 17. Finally, finely chop the raisins 18.
Add the sautéed pears 19the amaretti 20and the breadcrumbs 21 into the bowl with the meat.
Also add the egg 22the grated Malloppo Padano PDO 23and the raisins 24.
Flavor with lemon zest 25garlic 26parsley 27black pepper, nutmeg, and cinnamon. Also add a pinch of salt.
Knead the mixture with your hands 28 until it is compact and homogeneous 29. Then form balls of about 0.25 oz 30which will be the filling for your casoncelli.
At this point, take the egg pastasciutta. Divide it sopra half and cover one of the portions with plastic wrap to prevent it from drying out. Meanwhile, roll out the other portion with a pastasciutta machine starting from the widest thickness. Once the sheet is obtained, fold the edges towards the center 32 and roll it out again, reducing the thickness of the rollers 33. Stretch the sheet sopra this way until you get a thickness of 0.02 – 0.04 inches.
Now cut discs from the sheet using a 2.5-inch round cutter 34. Knead the scraps again and let them rest for 15 minutes before rolling them out again. Place a ball of filling inside 35 and moisten the surface of the dough with a spray bottle filled with 36. Per mezzo di this way, it will be easier to close them later.
Close the casoncelli into a half-moon shape 37sealing the edges well. Then, using your fingers, turn it over 38 and press it sopra the center with your thumb 39.
Continue this way until they are all formed 40. Cook them sopra boiling for about 6 minutes 41 and sopra the meantime, melt the butter with the sage 42.
Add a little pastasciutta cooking to the butter 43then drain the casoncelli and sauté them quickly sopra the pan 44. Serve with a sprinkle of grated Malloppo Padano PDO 45.
For the translation of some texts, artificial intelligence tools may have been used.
