casoncelli

casoncelli is a filled pasta from Bergamo in Lombardy. The filling is made with pork and salumi trimmings mixed with raisins, parmesan and house-made amaretti biscuits. It is then enveloped in a fresh egg pasta and shaped into a half moon with a distinctive dimple. The sauce is brown butter with crispy house made pancetta and sage.

Pasta dough is rolled into a sheet where discs are cut out, filled with the filling and enclosed into the shape.

The filling is made using pork trimmings and salumi trimmings, cooked down with soffritto and white wine then minced. Parmesan, raisins and amaretti is added to season the mix.

Casoncelli is cooked to order, while its cooking pancetta is lightly browned in a pan, butter is added with some sage leaves. While they fry the butter browns. 

Pasta water is added with the casoncelli, lemon juice is used to season.

Amaretti biscuits

Bitter apricot kernels, hazelnuts and almonds are blended with sugar and egg white, piped into rounds and baked. 

Allergens: celery, cereals, eggs, milk, nuts, sulphites