CASONCELLI IN THE BERGAMASQUE STYLE
Flour 00, eggs, roasted beef, cured sausage paste, breadcrumbs, Grana Padano, egg, crumbled amaretti biscuits, garlic, parsley, butter, sage.
Moderate
Lombardy
70 minutes
650 Kcal
CASONCELLI IN THE BERGAMASQUE STYLE
Flour 00, eggs, roasted beef, cured sausage paste, breadcrumbs, Grana Padano, egg, crumbled amaretti biscuits, garlic, parsley, butter, sage.
Moderate
Lombardy
70 minutes
650 Kcal
CASONCELLI IN THE BERGAMASQUE STYLE
Flour 00, eggs, roasted beef, cured sausage paste, breadcrumbs, Grana Padano, egg, crumbled amaretti biscuits, garlic, parsley, butter, sage.
Moderate
Lombardy
70 minutes
650 Kcal
GENESIS
Casoncelli alla Bergamasca is a stuffed pasta that stands as a pillar of the culinary tradition of Bergamo and its province, in Lombardy. This dish is recognized as a Traditional Agri-food Product (PAT), a testament to its deep roots within the territory. Their history is ancient, with records certifying them since the fourteenth century, tied both to noble kitchens and popular tables, often prepared on festive occasions or to repurpose remnants.
Born likely from the necessity of not wasting meats, the filling of casoncelli alla bergamasca is distinguished by its complexity and its intriguing sweet-and-sour contrast. Traditionally, it includes a mixture of roasted or boiled meats (beef, pork), crumbled amaretti, sultana raisins, pears, lemon zest, Grana Padano, breadcrumbs, and spices.
The typical shape is that of a half-moon or a sort of flattened candy. The classic condiment consists of an abundance of melted butter infused with sage leaves and crispy cubes of pancetta or guanciale. Casoncelli alla Bergamasca represent an expression of the territory’s identity, a dish that narrates the agrarian wisdom of transforming humble ingredients into a rich and memorable gastronomic experience.
PORTIONS (FOR 4 PERSONS)
FOR THE PASTA
Flour 00
Eggs
Salt
300 g
3
to taste
FOR THE CREATION'S HEART
Roasted beef loin
Cured salami paste
Finely grated breadcrumbs
Grated Grana Padano
Fresh farm egg
Crushed amaretti morsels
A clove of garlic
Chorused parsley, chopped
Salt and pepper, to taste
150 g
100 g
50 g
50g
1
30 g
1
to taste
to taste
FOR THE EMBELLISHMENT
Butter
Sage
Grated Grana Padano
80 g
to taste
to taste
CURATION
The Dough:
Arrange the flour in a sacred well upon the wooden board, welcoming the eggs and a touch of salt.
Knead with vigor and devotion until the dough yields, becoming smooth and elastic.
Envelop the dough in a protective veil of film and let it rest in quiet contemplation for at least 30 minutes.
Roll the pasta into a delicate, thin sheet and carve out discs of approximately 8 cm in diameter.The Filling:
Finely mince the roasted meats and the rich salami paste.
In a vessel, marry the minced meats with breadcrumbs, the noble Grana Padano, the egg, finely crumbled amaretti, garlic, parsley, salt, and pepper.
Harmonize all elements until they unite into a sublime, homogeneous filling.The Casoncelli:
Place a small dollop of filling at the heart of each pasta disc.
Fold the discs into half-moons, sealing their edges with utmost care.
Press upon the margins to bestow the classic, ancestral form of the casoncello.The Cooking:
Gently immerse the casoncelli in an abundance of boiling salted water for 10 to 15 minutes, until they rise gracefully to the surface.The Dressing:
In a skillet, allow the butter to melt, infused with the aromatic essence of sage leaves.
Drain the casoncelli and bathe them in the golden, melted butter.
Shower them with grated Grana Padano and serve them steaming hot to the table.
aspiration
For a more intense nuance of flavor, introduce a whisper of nutmeg to the filling.
Incorporate pancetta into the butter and sage.
GENESIS
Casoncelli alla Bergamasca is a stuffed pasta that stands as a pillar of the culinary tradition of Bergamo and its province, in Lombardy. This dish is recognized as a Traditional Agri-food Product (PAT), a testament to its deep roots within the territory. Their history is ancient, with records certifying them since the fourteenth century, tied both to noble kitchens and popular tables, often prepared on festive occasions or to repurpose remnants.
Born likely from the necessity of not wasting meats, the filling of casoncelli alla bergamasca is distinguished by its complexity and its intriguing sweet-and-sour contrast. Traditionally, it includes a mixture of roasted or boiled meats (beef, pork), crumbled amaretti, sultana raisins, pears, lemon zest, Grana Padano, breadcrumbs, and spices.
The typical shape is that of a half-moon or a sort of flattened candy. The classic condiment consists of an abundance of melted butter infused with sage leaves and crispy cubes of pancetta or guanciale. Casoncelli alla Bergamasca represent an expression of the territory’s identity, a dish that narrates the agrarian wisdom of transforming humble ingredients into a rich and memorable gastronomic experience.
PORTIONS (FOR 4 PERSONS)
FOR THE PASTA
Flour 00
Eggs
Salt
300 g
3
to taste
FOR THE CREATION'S HEART
Roasted beef loin
Cured salami paste
Finely grated breadcrumbs
Grated Grana Padano
Fresh farm egg
Crushed amaretti morsels
A clove of garlic
Chorused parsley, chopped
Salt and pepper, to taste
150 g
100 g
50 g
50g
1
30 g
1
to taste
to taste
FOR THE EMBELLISHMENT
Butter
Sage
Grated Grana Padano
80 g
to taste
to taste
CURATION
The Dough:
Arrange the flour in a sacred well upon the wooden board, welcoming the eggs and a touch of salt.
Knead with vigor and devotion until the dough yields, becoming smooth and elastic.
Envelop the dough in a protective veil of film and let it rest in quiet contemplation for at least 30 minutes.
Roll the pasta into a delicate, thin sheet and carve out discs of approximately 8 cm in diameter.The Filling:
Finely mince the roasted meats and the rich salami paste.
In a vessel, marry the minced meats with breadcrumbs, the noble Grana Padano, the egg, finely crumbled amaretti, garlic, parsley, salt, and pepper.
Harmonize all elements until they unite into a sublime, homogeneous filling.The Casoncelli:
Place a small dollop of filling at the heart of each pasta disc.
Fold the discs into half-moons, sealing their edges with utmost care.
Press upon the margins to bestow the classic, ancestral form of the casoncello.The Cooking:
Gently immerse the casoncelli in an abundance of boiling salted water for 10 to 15 minutes, until they rise gracefully to the surface.The Dressing:
In a skillet, allow the butter to melt, infused with the aromatic essence of sage leaves.
Drain the casoncelli and bathe them in the golden, melted butter.
Shower them with grated Grana Padano and serve them steaming hot to the table.
aspiration
For a more intense nuance of flavor, introduce a whisper of nutmeg to the filling.
Incorporate pancetta into the butter and sage.
latest culinary creations
GENESIS
Casoncelli alla Bergamasca is a stuffed pasta that stands as a pillar of the culinary tradition of Bergamo and its province, in Lombardy. This dish is recognized as a Traditional Agri-food Product (PAT), a testament to its deep roots within the territory. Their history is ancient, with records certifying them since the fourteenth century, tied both to noble kitchens and popular tables, often prepared on festive occasions or to repurpose remnants.
Born likely from the necessity of not wasting meats, the filling of casoncelli alla bergamasca is distinguished by its complexity and its intriguing sweet-and-sour contrast. Traditionally, it includes a mixture of roasted or boiled meats (beef, pork), crumbled amaretti, sultana raisins, pears, lemon zest, Grana Padano, breadcrumbs, and spices.
The typical shape is that of a half-moon or a sort of flattened candy. The classic condiment consists of an abundance of melted butter infused with sage leaves and crispy cubes of pancetta or guanciale. Casoncelli alla Bergamasca represent an expression of the territory’s identity, a dish that narrates the agrarian wisdom of transforming humble ingredients into a rich and memorable gastronomic experience.
PORTIONS (FOR 4 PERSONS)
FOR THE PASTA
Flour 00
Eggs
Salt
300 g
3
to taste
FOR THE CREATION'S HEART
Roasted beef loin
Cured salami paste
Finely grated breadcrumbs
Grated Grana Padano
Fresh farm egg
Crushed amaretti morsels
A clove of garlic
Chorused parsley, chopped
Salt and pepper, to taste
150 g
100 g
50 g
50g
1
30 g
1
to taste
to taste
FOR THE EMBELLISHMENT
Butter
Sage
Grated Grana Padano
80 g
to taste
to taste
CURATION
The Dough:
Arrange the flour in a sacred well upon the wooden board, welcoming the eggs and a touch of salt.
Knead with vigor and devotion until the dough yields, becoming smooth and elastic.
Envelop the dough in a protective veil of film and let it rest in quiet contemplation for at least 30 minutes.
Roll the pasta into a delicate, thin sheet and carve out discs of approximately 8 cm in diameter.The Filling:
Finely mince the roasted meats and the rich salami paste.
In a vessel, marry the minced meats with breadcrumbs, the noble Grana Padano, the egg, finely crumbled amaretti, garlic, parsley, salt, and pepper.
Harmonize all elements until they unite into a sublime, homogeneous filling.The Casoncelli:
Place a small dollop of filling at the heart of each pasta disc.
Fold the discs into half-moons, sealing their edges with utmost care.
Press upon the margins to bestow the classic, ancestral form of the casoncello.The Cooking:
Gently immerse the casoncelli in an abundance of boiling salted water for 10 to 15 minutes, until they rise gracefully to the surface.The Dressing:
In a skillet, allow the butter to melt, infused with the aromatic essence of sage leaves.
Drain the casoncelli and bathe them in the golden, melted butter.
Shower them with grated Grana Padano and serve them steaming hot to the table.
aspiration
For a more intense nuance of flavor, introduce a whisper of nutmeg to the filling.
Incorporate pancetta into the butter and sage.