For the filling:
Cook the tongue sous-vide at 80°C for 9 hours. Peel it and slice it. In a pan with extra virgin olive oil, sear the tongue, tail, and cheeks, previously cut into large pieces. Separately, sear the Pestöm. In a large casserole, gently sweat the coarsely chopped celery, carrot, and onion. Combine all the seared meats, add the peeled tomatoes, season with salt and pepper, and cover completely with water. Allow to simmer gently for approximately 4 hours. Once cooked, separate the tongue and tail from the rest of the preparation and cut them with a knife into small cubes. Blend the cheek and Pestöm until they reach a homogeneous consistency. Recombine all the meats and continue cooking at a gentle simmer for another 2 hours, until a compact, rich, and concentrated filling is achieved. Allow to cool completely before use.

For the fresh pasta:
Disperse the flour in a well on a wooden board. Whisk the egg yolks with the water and oil, pour them into the center of the flour, and begin incorporating the ingredients with a fork. Alternatively, in a stand mixer, start with the flour and yolk, then add water and oil. Knead vigorously until a smooth, homogeneous, and elastic dough is obtained. Wrap it in cling film and allow it to rest in the refrigerator for at least 30 minutes. Roll out a thin sheet, portion 5 g of filling for each casoncello, and seal them with care.

For the Grana Padano cream:
Bring the cream to a boil. Pour it over the grated Grana Padano and blend for about 6 minutes, until a smooth and velvety cream is obtained. Filter and keep warm.

For the plating:
Cook the casoncelli for about 2 minutes in abundant boiling salted water or, preferably, in capon broth. Plate and dress with the warm Grana Padano cream.