Casoncelli

Name: Casoncelli
Ingredients: RECIPE: Pasta; 3 cups flour; 3/4 cup 100 g semolina grano duro rimascinata; Pinch salt; 1 large egg; water as needed; RECIPE: Filling; 1 tbs butter; 1/2 lb ground pork; 1/2 lb diced boneless sirloin; 1 whole clove garlic; 1 tbs minced parsley; 1/2 cup breadcrumbs; 3/4 cup grated Grana Padano; 1 large egg; 12 small Amaretti cookies; 1/2 cup raisins; salt/pepper to taste; RECIPE: Condimento (sauce); 5 tbs unsalted butter; 1/4 lbo pancetta, diced; 1/4 lb Grana Padano; 6 fresh sage leaves

Casoncelli is a typical pasta dish of Bergamo, in the region of Lombardia and is a type of half-moon shaped filled pasta that has a variety of fillings; it was known as far back as the 14^th century and was often stuffed with dried fruit and nuts. This recipe uses an unusual ingredient in the filling…amaretti cookies along with ground pork and sirloin. I like to serve these alongside ricotta cheese stuffed ravioli for special occasions but casoncelli are just fine on their own with a simple butter and pancetta sauce.

Difficulty	Serves
Intermediate	6

Ingredients

RECIPE: Pasta
3 cups flour
3/4 cup 100 g semolina grano duro rimascinata
Pinch salt
1 large egg
water as needed
RECIPE: Filling
1 tbs butter
1/2 lb ground pork
1/2 lb diced boneless sirloin
1 whole clove garlic
1 tbs minced parsley
1/2 cup breadcrumbs
3/4 cup grated Grana Padano
1 large egg
12 small Amaretti cookies
1/2 cup raisins
salt/pepper to taste
RECIPE: Condimento (sauce)
5 tbs unsalted butter
1/4 lbo pancetta, diced
1/4 lb Grana Padano
6 fresh sage leaves

Directions

DOUGH: Combine flours, salt and eggs and make a dough. Add a little water if dough seems dry.
Knead it for 15 minutes. Let rest covered for 30 minutes.
FILLING: Melt the butter in a sauté pan; add the pork and beef and cook until starting to brown.
Transfer meats to a food processor and add garlic, parsley, breadcrumbs, cheese, egg, amaretti cookies, raisins salt and pepper to taste.
Pulse until the mixture is well combined and paste-like in consistency. Make marble size balls ands set aside.
Divide pasta dough in quarters and work with one piece at a time, keeping the rest covered.
On a lightly floured surface, roll dough to about 1/8th inch thick and cut 2/12-inch circles.
Place about 1 scant teaspoon of the meat mixture in center of each circle. Fold dough over to form a half moon and pinch edges closed.
Bring 4 quarts water to a boil in a pasta pot. Add 1 tablespoon salt; add casoncelli a dozen at a time and cook until al dente. Drain.
SAUCE: Melt the butter in a saucepan and add the pancetta and cook until pancetta begins to render its fat.
Add the sage leaves and about 2 dozen casoncelli and toss gently in the sauce
Transfer to a platter and top with more grated Grana Padano cheese.