Dish

Casoncelli bresciani

Brescian Casoncelli

Casoncelli bresciani is made by first preparing the pasta dough, which is then rolled out and cut into small squares. The filling is made by mixing ground pork, breadcrumbs, Parmesan cheese, and spices, then spooning it onto the pasta squares. The squares are then folded over and sealed to create small pouches, which are boiled until tender. The pasta is then tossed with a simple butter and sage sauce, and served hot. This dish is a great way to experience the flavors of Lombardy, and is perfect for a special occasion or a cozy night in.

European cuisine› Mediterranean cuisine› Italian cuisine

Pasta

Origins and history

Casoncelli bresciani is a traditional dish from the city of Brescia, and has been enjoyed for centuries. The dish was created as a way to use up leftover meat and cheese, and has since become a popular dish throughout the region.

Dietary considerations

This dish is not suitable for vegetarians or those with a dairy allergy. It is also high in fat and calories, so it should be enjoyed in moderation.

Variations

There are many variations of this dish, including using different types of meat or adding additional ingredients to the filling. Some recipes call for the addition of spinach or ricotta cheese, while others use different types of cheese, such as Gorgonzola or Fontina.

Presentation and garnishing

To make this dish look even more impressive, garnish it with a sprinkle of fresh sage or grated Parmesan cheese. You can also add a drizzle of olive oil or a squeeze of lemon juice to brighten up the flavors.

Tips & Tricks

When making the pasta dough, be sure to let it rest for at least 30 minutes before rolling it out. This will help the gluten relax and make it easier to work with. When filling the pasta squares, be sure to leave enough room around the edges to seal them properly. Finally, be sure to toss the pasta with the sauce just before serving to ensure that it stays hot and flavorful.

Side-dishes

This dish is typically served as a main course, but can also be served as a side dish or appetizer. It pairs well with a variety of different vegetables, such as roasted Brussels sprouts or sautéed mushrooms. A simple green salad is also a great accompaniment to this dish.

Drink pairings

This dish pairs well with a full-bodied red wine, such as Barolo or Amarone. A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, can also be a good choice.