Casoncelli Bergamaschi (bergamo Casoncelli)

Casoncelli Bergamaschi, also known as Bergamo Casoncelli, is a traditional dish from the Lombardy region of Italy. These delicious filled pasta pockets are a true taste of Lombard cuisine.

Casoncelli Bergamaschi (bergamo Casoncelli)

Ingredients

  • 2 cups all-purpose flour
  • 2 eggs
  • 1/2 lb ground pork
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped pancetta
  • 1/4 cup butter
  • 1/4 cup grated Grana Padano cheese
  • Salt and pepper to taste

Instructions

  1. In a large bowl, mix the flour and eggs to form a dough. Knead the dough until smooth, then cover and let it rest for 30 minutes.
  2. In another bowl, combine the ground pork, Parmesan cheese, breadcrumbs, parsley, and pancetta. Season with salt and pepper.
  3. Roll out the dough and cut it into small circles. Place a small spoonful of the pork mixture in the center of each circle.
  4. Fold the circles in half to form half-moon shapes, then seal the edges by pressing with a fork.
  5. Bring a large pot of salted water to a boil. Cook the casoncelli for 3-4 minutes, or until they float to the surface.
  6. In a separate pan, melt the butter and add the Grana Padano cheese. Toss the cooked casoncelli in the butter and cheese mixture.
  7. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
45 minutes
Cooking time:
5 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
12g
Fat
14g

Supplies

Large mixing bowl Rolling pin Fork Large pot Pan

Tools

Cutting board Knife

Serving suggestions

Serve the casoncelli with a sprinkle of extra Parmesan cheese and a glass of red wine.

Tips & tricks

For a time-saving option, you can prepare the filling in advance and refrigerate until ready to use.

Cost

$15