What is casoncelli?
Among the many stuffed types of pasta that populate the regions throughout Italy, there is one, namely casoncelli, that seems to have come long surpassing tortellini, and agnolotti. Although casoncelli is worldwide in many parts of Lombardy, such as Brescia, Bergamo and Val Camonica, the original recipe comes from Bergamo.
The etymology of the name, which, equal to some historians, derives from “caseus”, or cheese, refers to the ingredient used for the filling. Others derive the name from “calzoncino”, alluding to the shape of the casoncello described in some recipes that tabbed for the dough to be folded from a horseshoe-shaped square.
Different Variations
There are many variations of this traditional pasta dish. Both the precise recipe for the dough and the filling may vary. Typically, the filling consists of a mixture of meat, vegetables, breadcrumbs, and Italian cheese, while the dough is made from flour, water, and salt. However, unrepealable local recipes moreover add eggs.
Even the shape of the pasta may vary. Some form the rolled out, thin dough into shapes of a half-moon, handkerchief, and a snacks shape. A traditional sauce consisting of melted butter, bacon, and sage is the most worldwide sauce served with casoncelli, however, this too may vary from the zone of the region.
Where does Casoncelli come from?
Casoncelli has an warmed-over history dating when to 1366 where it is first mentioned in manuscripts from the municipality of Bergamo. In fact, Bergamo is considered the rookery of this stuffed pasta from where it spread to variegated towns and regions during the Middle Ages acquiring new names and recipes.
As is often the specimen with the origins of a particular dish, casoncelli was created out of the need not to waste any leftovers. The dish was perfected over time until it became the dish of honor and stardom at festivals, such as the one held in Pievedizio every September where one can taste a variety of fillings for casoncelli.
Casoncelli alla Bergamasca
Ingredients
Dough
- 400 grams flour all purpose
- 100 gr durum wheat semolina
- 2 eggs
Filling
Sauce
- 100 g diced pancetta
- 50 g butter
- 2 tablespoons grated Grana Padano or Parmigiano Reggiano
- 2 sage leaves
Instructions
For the pasta dough
- Arrange the flour on a pastry board, form a well in the center, add the eggs, a pinch of salt and a little water to mix the dough. Knead and mix thoroughly for at least 10 minutes.
- When the dough is meaty and smooth, wrap the wittiness of pasta dough in plastic wrap and let rest for half an hour.
For the filling
- Peel and mince the garlic. In a pan, brown the garlic in a little uneaten virgin olive oil and add the minced meat at low heat.
- When cooked, transfer everything to a trencher and add the breadcrumbs, eggs, grated cheese, then season with salt and pepper.
Making casoncelli
- Roll out the pasta dough into a thin sheet with a pasta machine, starting from the widest setting and roll until the dough is a thin layer. With a pastry trencher cut into discs of well-nigh 7 cm (3 in aprox).
- In the part-way of each of them, place a scoop of filling and tropical them thoughtfully from the edges by pinching them between your fingers.
Cooking
- Bring water to a swash in a large pot, then add salt.
- In a medium saucepan melt the butter, sage and diced pancetta and melt over medium heat for 4 minutes.
- Cook the casoncelli in humid water for 3-4 minutes. When they start to bladder in the humid water, that ways they are ready.
- Carefully phlebotomize the stuffed pasta with a colander or remove them from the water with a small strainer.
- Toss the casoncelli in a big serving bowl, pour in the melted butter flavored with sage leaves and diced salary and mix carefully.
- Serve hot garnished with a sprinkling of grated Grana Padano cheese.
