Casoncelli alla Bergamasca
A traditional stuffed pasta from the beautiful city of Bergamo in the Lombardia region of Italy. This casoncelli pasta recipe is the authentic version with pancetta and sage butter sauce.
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Servings: 4 people
Calories: 1057kcal
Ingredients
Dough
- 400 grams (3.2 cups) flour all purpose
- 100 gr (0.52 cups) durum wheat semolina
- 2 (2) eggs
Filling
Sauce
- 100 g (0.42 cups) diced pancetta
- 50 g (3.57 tbsp) butter
- 2 tablespoons (2 tablespoons) grated Grana Padano or Parmigiano Reggiano
- 2 (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 compact and smooth, wrap the ball 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 extra virgin olive oil and add the minced meat at low heat.
- When cooked, transfer everything to a bowl 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 bowl cut into discs of about 7 cm (3 in aprox).
- In the center of each of them, place a scoop of filling and close them carefully from the edges by pinching them between your fingers.
Cooking
- Bring water to a boil in a large pot, then add salt.
- In a medium saucepan melt the butter, sage and diced pancetta and cook over medium heat for 4 minutes.
- Cook the casoncelli in boiling water for 3-4 minutes. When they start to float in the boiling water, that means they are ready.
- Carefully drain 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 bacon and mix carefully.
- Serve hot garnished with a sprinkling of grated Grana Padano cheese.
Notes
Some recipes include ingredients that are part of the of Lombardy like raisins, and in the . The raisins are minced and the are crumbled before mixing them in the mixture.
Serving: 150g | Calories: 1057kcal | Carbohydrates: 118g | Protein: 43g | Fat: 44g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 886mg | Potassium: 504mg | Fiber: 5g | Sugar: 3g | Vitamin A: 677IU | Vitamin C: 1mg | Calcium: 349mg | Iron: 9mg
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