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