Dish

Casoncelli alla bergamasca

Bergamo-style Casoncelli

Casoncelli alla bergamasca is a labor-intensive dish that requires a lot of preparation. The pasta dough is made from scratch and rolled out into thin sheets. The filling is made by combining ground meat, cheese, breadcrumbs, and spices. The filling is then spooned onto the pasta sheets and folded over to create small pockets. The pockets are then boiled in salted water until they are cooked through. The dish is typically served with a butter and sage sauce, and is often garnished with grated cheese and chopped parsley.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Casoncelli alla bergamasca is a traditional dish from the Lombardy region of Italy. It is believed to have originated in the town of Bergamo, and has been a popular dish in the region for centuries. The dish is often served during special occasions and holidays, and is a symbol of the region's culinary heritage.

Dietary considerations

Casoncelli alla bergamasca is not suitable for vegetarians or vegans, as it contains meat and cheese. It is also not suitable for those with gluten allergies, as the pasta is made from wheat flour.

Variations

There are many variations of casoncelli alla bergamasca, with different fillings and sauces. Some variations include a filling of pumpkin and amaretti cookies, or a sauce made with tomato and pancetta.

Presentation and garnishing

Casoncelli alla bergamasca is typically served on a large platter, with the pasta pockets arranged in a decorative pattern. The dish is often garnished with grated cheese and chopped parsley.

Tips & Tricks

To save time, you can use store-bought pasta sheets instead of making your own. You can also prepare the filling in advance and refrigerate it until you are ready to assemble the casoncelli.

Side-dishes

Casoncelli alla bergamasca is often served with a side of roasted vegetables, such as zucchini or eggplant. It can also be served with a simple green salad.

Drink pairings

Casoncelli alla bergamasca pairs well with a variety of red wines, such as Barbera or Chianti. It can also be enjoyed with a crisp white wine, such as Pinot Grigio.