How to cook Italian Casoncelli Recipe

"Italian Casoncelli Recipe,Ingredients,For Pasta: ,For Stuffing: ,For the Dressing: ,How to Make Italian Casoncelli Recipe: "

Italian Casoncelli Recipe

Dalgano - Italian Food | Casoncelli is a typical first course of Bergamo and Brescia cuisine: different versions are depending on the filling, shape, and seasoning. It was prepared by chef Nicola Bonzi of Residence K2 in Foppolo, in Val Brembana.

Cansoncelli, or in the Casonsèi dialect, is the first dish typical of Bergamo and Brescia cuisine. There are various versions, depending on the origin, which have different shapes, fillings, and seasonings. The recipe we propose is that of chef Nicola Bonzi of Residence K2 in Foppolo, in the Brembana Valley, and is, therefore, a Bergamo tradition.

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Ingredients

For Pasta:

• 200 g durum wheat semolina
• 300 gr wheat flour 00
• 4 eggs + 2 egg yolks
• a little water to soften

For Stuffing:

• 250 g beef (butt or bagatelle)
• 250 gr pork loin
• 1 carrot
• 1 stalk of celery
• half onion
• half a glass of white wine
• 2 eggs
• 100 gr grated cheese
• 50 gr bread flour
• 5/6 macaroons
• Nutmeg
• parsley
• salt

For the Dressing:

• a piece of thick bacon (100 g)
• a few sage leaves
• 80 grams of butter

How to Make Italian Casoncelli Recipe:

1. To prepare the casocelli, start with fresh egg pasta, as they must be rested. In a bowl, combine durum wheat semolina flour, 00 flour, and egg. Beat with a fork and add another whole egg and two yolks in this way. Mix by hand and if the dough is too firm, soften it with a little water. Transfer the dough to a lightly floured cutting board and form a loaf. Let stand for 40 minutes in the refrigerator wrapped in cling film. Cut two pieces of meat into cubes with a knife.
2. Prepare a stir fry of chopped celery, carrots, and onions, add meat and deglaze with white wine. Once cooked, let cool then grind with a little amaretto.
3. Mix with eggs, grated parmesan and bread, chopped parsley, and a pinch of nutmeg. Mix everything well.
4. At this point, roll the dough with a special machine into thin rectangular sheets and place the stuffed beans in a row, spacing them out as needed. Fold the ends of the dough, press them around the filling nut and cover with the water.
5. To get the same size, equip yourself with a 5 cm pastry cutter and press the dough so that you get a half-moon that is all the same. Now give it a shape: press the edges towards the center with your fingers, then lightly press with your thumbs where the filling is, at the top. Cook in salted boiling water for 5 minutes.
6. Meanwhile, prepare the sauce: melt the butter in a saucepan then add the minced meat and sage leaves. Cook until pancetta is cooked. Transfer the cancelli to a serving plate and sprinkle with grated cheese.
7. Garnish with pancetta sauce. Casoncelli is ready to serve.