I Casoncelli ( Casonsei in dialect) are a type of fresh stuffed pasta, typical of the Bergamo area.
Here is the recipe according to the specification for the preparation of Casonsèi de la Bergamasca made by the Bergamo Chamber of Commerce.
Proceedings
Stuffing preparation: grind the macaroons to a powder; slice the pears (after washing and peeling them if using the fresh product); chop the roasted beef and salami paste to a grinding size of 7 to 9 mm; mix, on a processing table, the breadcrumbs, eggs or pasteurized egg mixture, Grana Padano D.O.P, raisins, previously grated lemon zest, finely chopped garlic and parsley, and spices with the ingredients mentioned in the previous points; reshuffle the ingredients.
Pastry sheet preparation: flour, semolina, eggs or pasteurized egg mixture, and water are mixed and kneaded until a homogeneous dough is obtained, which is then kneaded until a sheet of dough is obtained that is to be rolled or rolled.
The resulting dough sheet is sectioned into discs of diameters ranging from 6 to 8 cm. in the center of which the filling is placed. The disc of dough filled in this way is first folded over the filling, then the edges are closed in such a way as to prevent the filling from escaping, and finally, the highest part is pressed so that the disc takes on the typical crescent shape with a pressing in the center of the fold diameter.
Watch the video recipe
With chef Pier Milesi of Bigio restaurant.
Ingredients
For 1kg of dough
- Wheat flour type 00 800 g
- Durum wheat semolina 200 g
- Whole eggs or corresponding amount of pasteurized egg mixture 2 to 4 100 g to 200 g
- Water to taste.
For the filling
- Basic mince for salami (fat indicatively 25- 30%) 300 g
- Breadcrumbs or alternatively breadsticks free of salt and any additional items 250 g
- Pears 210 g
- Roasted beef 200 g
- Grana Padano cheese 150 g
- Eggs or corresponding amount of pasteurized egg mixture 100 g
- Raisins 0-100 g
- Macaroons 10 g
- Spices (black or white pepper, nutmeg, cinnamon...) to taste.
- Lemon zest, garlic and parsley, sea salt to taste.
The filling may contain a free preparation sauté, excluding the use of oils and margarines. The product must not contain added coloring or preservatives.
