📝 About This Recipe
Hailing from the historic hills of Bergamo, Casoncelli (or 'Casonsèl') represents the perfect marriage of sweet and savory flavors that defines Northern Italian gastronomy. This exquisite stuffed pasta features a complex filling of roasted meats, amaretti cookies, and raisins, all encased in a delicate egg pasta dough. Finished in a pool of foaming brown butter infused with crispy sage and salty pancetta, it is a rustic yet sophisticated masterpiece of the Italian 'Primi' tradition.
🥗 Ingredients
For the Fresh Pasta Dough
- 400 grams 00 Flour (sifted)
- 100 grams Semolina Flour (extra fine)
- 3 large Whole Eggs (room temperature)
- 2 large Egg Yolks (for richness)
- 1-2 tablespoons Water (only if dough is too dry)
For the Traditional Filling
- 150 grams Ground Beef (lean)
- 100 grams Sausage Meat (pork, casing removed)
- 50 grams Breadcrumbs (plain, fine)
- 100 grams Grana Padano Cheese (freshly grated)
- 5-6 pieces Amaretti Cookies (finely crushed)
- 20 grams Raisins (soaked in warm water and chopped)
- 1 clove Garlic (minced)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1/4 teaspoon Nutmeg (freshly grated)
For the Condimento (Sauce)
- 100 grams Unsalted Butter (high quality)
- 80 grams Pancetta (cut into small strips (batons))
- 10-12 pieces Fresh Sage Leaves (whole)
- 1/2 cup Grana Padano (for finishing)
👨🍳 Instructions
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1
On a clean work surface, mound the 00 and semolina flour. Create a deep well in the center and add the eggs and yolks. Using a fork, whisk the eggs gently, slowly incorporating flour from the inner walls of the well.
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2
Once a shaggy dough forms, knead by hand for 10 minutes until the dough is smooth, elastic, and springs back when poked. Wrap in plastic film and rest at room temperature for at least 30 minutes.
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3
Prepare the filling: In a small skillet, sauté the ground beef and sausage meat with a touch of butter and the minced garlic until fully cooked. Let it cool slightly.
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4
Transfer the cooked meat to a food processor. Add the crushed amaretti, chopped raisins, breadcrumbs, grated Grana Padano, parsley, and nutmeg. Pulse until you have a thick, cohesive paste.
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5
Divide the rested pasta dough into 4 pieces. Using a pasta machine, roll one piece at a time (keeping others covered) until you reach a thinness of about 1mm (usually the second-to-last setting).
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6
Cut the pasta sheets into circles using a 6-8cm round cutter. Place a small hazelnut-sized ball of filling in the center of each circle.
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7
Fold the circle into a half-moon, pressing the edges firmly to seal and removing any air. Then, fold the sealed edge back towards the center and press down with your thumb to create the signature 'casoncelli' dimple shape.
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8
Place the finished pasta on a tray dusted with semolina flour and cover with a damp cloth while you finish the remaining dough.
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9
Bring a large pot of salted water to a gentle boil. In a separate large skillet, melt the butter over medium heat.
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10
Add the pancetta to the butter and cook until it starts to crisp. Add the sage leaves and continue cooking until the butter turns a nutty golden brown and the sage is crisp.
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11
Drop the casoncelli into the boiling water. They are fresh, so they will only need 3-4 minutes to cook. They will float to the surface when ready.
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12
Use a slotted spoon to transfer the pasta directly into the skillet with the brown butter, pancetta, and sage. Toss gently for 1 minute to coat every piece.
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13
Turn off the heat, sprinkle with extra Grana Padano, and serve immediately on warmed plates.
💡 Chef's Tips
Don't skip the amaretti cookies; they provide the essential 'sweet-savory' profile that is traditional to Bergamo. Ensure the meat filling is quite dry before stuffing, as excess moisture can cause the pasta to burst. Resting the dough is crucial; it relaxes the gluten and makes the pasta much easier to roll thinly without tearing. When sealing the pasta, use a tiny drop of water on your finger only if the dough has dried out too much to stick. Use high-quality European-style butter for the sauce, as the milk solids are what create that beautiful toasted flavor.
🍽️ Serving Suggestions
Pair with a structured white wine from Lombardy, such as a Lugana or a Curtefranca Bianco. A glass of Valcalepio Rosso also works beautifully if you prefer red wine with your pasta. Serve with a side of simple sautéed bitter greens, like chicory or rapini, to balance the richness of the butter. Finish the meal with a light pear tart or poached pears to echo the subtle sweetness in the pasta filling.