Sunday, June 1, 2025
No Result
View All Result
  • Login
Gusto Saporito
  • Food
  • Wine
  • Drinks
  • Recipes
  • Discover Italy
  • Chefs and Restaurants
  • Video
  • Top Wineries
WINE SEARCHER
  • Food
  • Wine
  • Drinks
  • Recipes
  • Discover Italy
  • Chefs and Restaurants
  • Video
  • Top Wineries
WINE SEARCHER
No Result
View All Result
Gusto Saporito
No Result
View All Result
Home Food

Casoncelli alla bergamo – Italian recipes by GialloZafferano

16 December 2024
in Food
Reading Time: 5 mins read
163 12
A A
0
Casoncelli alla bergamo – Italian recipes by GialloZafferano
Share on FacebookShare on Twitter


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.

Cooked casoncelli can be stored sopra the refrigerator for up to 2 days.

Uncooked casoncelli can be stored acceso a tray, sprinkling them with plenty of semolina. Cover them well with plastic wrap and make small cuts sopra the wrap, so moisture won’t be trapped inside. Once done, you can store them sopra the fridge for 24 hours.

Uncooked casoncelli can be frozen first acceso a tray and then transferred to a food bag.

Fresh pastasciutta tends to dry out; if this happens, it becomes more difficult to close the ravioli, and the finished product may crack and during cooking. It is advisable not to roll the whole dough at once, rather divide it into four and roll a little pastasciutta at a time, always keeping the other pieces well closed sopra plastic wrap.

The varieties of pears provided by the production guidelines are the pear sopra autumn-winter and the Spadona pear sopra spring-summer.

Per mezzo di the guidelines, it is indicated to use roasted beef, as traditionally these ravioli were made with leftovers from previous roast meals. Alternatively, you can use beef (such as round), roast it with oil, ora use minced meat and sear it well sopra a pan.

For the translation of some texts, artificial intelligence tools may have been used.



Source link

Tags: allaBergamoCasoncelliGialloZafferanoItalianrecipes
Previous Post

Geometries among the vineyards • Food and Wine Italy

Next Post

Vegetarian cannelloni, the recipe for Christmas

Related Posts

Potato Cavatelli with Cherry Tomatoes and Ricotta
Food

Potato Cavatelli with Cherry Tomatoes and Ricotta

1 June 2025
Cassatine – Italian recipes by GialloZafferano
Food

Cassatine – Italian recipes by GialloZafferano

31 May 2025
Mini calzones with tomino cheese and spinach
Food

Mini calzones with tomino cheese and spinach

31 May 2025
The ancient evenings of Lesina: the time of truth, the time of Nazario
Food

The ancient evenings of Lesina: the time of truth, the time of Nazario

30 May 2025
Next Post
Vegetarian cannelloni, the recipe for Christmas

Vegetarian cannelloni, the recipe for Christmas

Serdiana Wine Festival: Intrecci di Vite 2024

Serdiana Wine Festival: Intrecci di Vite 2024

The excellent wines of the Friulian winery Le Monde

The excellent wines of the Friulian winery Le Monde

Tortellini in broth – Italian recipes by GialloZafferano

Tortellini in broth - Italian recipes by GialloZafferano

Please login to join discussion
No Result
View All Result
  • Trending
  • Comments
  • Latest
Nonna Pia’s Pasta Sauce Recipe!

Nonna Pia’s Pasta Sauce Recipe!

17 October 2024
Peverada sauce: rustic Trentino recipe and combinations

Peverada sauce: rustic Trentino recipe and combinations

9 December 2023
Authentic Tomato Passata Recipe [Passata di Pomodoro]

Authentic Tomato Passata Recipe [Passata di Pomodoro]

22 January 2024
Cavazza, an intriguing identity made of territory

Cavazza, an intriguing identity made of territory

10 May 2024
Contorni – Top 20 Italian side dishes

Contorni – Top 20 Italian side dishes

30 November 2023
How to Make Italian Lemon Semifreddo Recipe

How to Make Italian Lemon Semifreddo Recipe

13 January 2024
Diesel Farm: the tailoring art of making wine

Diesel Farm: the tailoring art of making wine

27 February 2025
Italianity: The essence of Italy

Italianity: The essence of Italy

2 October 2024
How NOT To Make Pasta

How NOT To Make Pasta

49
3 Hour Neapolitan Pizza! (Easiest Recipe)

3 Hour Neapolitan Pizza! (Easiest Recipe)

24
The Best 🇮🇹 Italian Music & aerial 4K Italy landscapes. The most beautiful  & famous🇮🇹songs

The Best 🇮🇹 Italian Music & aerial 4K Italy landscapes. The most beautiful & famous🇮🇹songs

30
#pizzadough #pizzaatarifi #vvyapımıpizza #italianpizza #nepolitanpizza #pizzahamuru

#pizzadough #pizzaatarifi #vvyapımıpizza #italianpizza #nepolitanpizza #pizzahamuru

38
The Best Lasagna You’ll Ever Make (Restaurant-Quality) | Epicurious 101

The Best Lasagna You’ll Ever Make (Restaurant-Quality) | Epicurious 101

34
The Secret Of The Italian Gravy

The Secret Of The Italian Gravy

21
Spaghetti Shrimp Scampi Recipe

Spaghetti Shrimp Scampi Recipe

32
3 Hour Cook with Nonna Lucrezia

3 Hour Cook with Nonna Lucrezia

43
Potato Cavatelli with Cherry Tomatoes and Ricotta

Potato Cavatelli with Cherry Tomatoes and Ricotta

1 June 2025
Vini herociic, he is the registration persisting the 33^ Mondal of the Extreen Vins

Vini herociic, he is the registration persisting the 33^ Mondal of the Extreen Vins

31 May 2025
a poor dish but rich in flavor

a poor dish but rich in flavor

31 May 2025
Cassatine – Italian recipes by GialloZafferano

Cassatine – Italian recipes by GialloZafferano

31 May 2025
Does the wine cost too little? The proposal of the WHO which knows of provocation • Food and Wine Italia

Does the wine cost too little? The proposal of the WHO which knows of provocation • Food and Wine Italia

31 May 2025
Mini calzones with tomino cheese and spinach

Mini calzones with tomino cheese and spinach

31 May 2025
A common language • Food and Wine Italy

A common language • Food and Wine Italy

31 May 2025
“Amarone in capital” returns, the king of Valpolicella presents himself to the Eternal City

“Amarone in capital” returns, the king of Valpolicella presents himself to the Eternal City

30 May 2025
  • Advertise With Us
  • Disclaimer
  • DMCA
  • Cookie Privacy Policy
  • Privacy Policy
  • Terms and Conditions
  • Contact us
GUSTO SAPORITO

Copyright © 2024 Gusto Saporito.
Gusto Saporito is not responsible for the content of external sites.

No Result
View All Result
  • Food
  • Wine
  • Drinks
  • Recipes
  • Discover Italy
  • Chefs and Restaurants
  • Video
  • Top Wineries
WINE SEARCHER

Copyright © 2024 Gusto Saporito.
Gusto Saporito is not responsible for the content of external sites.

Welcome Back!

Login to your account below

Forgotten Password?

Retrieve your password

Please enter your username or email address to reset your password.

Log In