Casoncelli alla Bergamasca

Ingredients

• For the pasta: For the pasta:
• 200g (7oz) all-purpose flour 200g (7oz) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water (as needed) Water (as needed)
• For the filling: For the filling:
• 200g (7oz) ground beef 200g (7oz) ground beef
• 100g (3.5oz) ground pork 100g (3.5oz) ground pork
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 garlic clove, minced 1 garlic clove, minced
• 50g (1.8oz) breadcrumbs 50g (1.8oz) breadcrumbs
• 50g (1.8oz) grated Parmesan cheese 50g (1.8oz) grated Parmesan cheese
• 50g (1.8oz) grated Pecorino cheese 50g (1.8oz) grated Pecorino cheese
• 1 egg 1 egg
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• Salt and pepper to taste Salt and pepper to taste
• For the sauce: For the sauce:
• 100g (3.5oz) unsalted butter 100g (3.5oz) unsalted butter
• 10-12 fresh sage leaves 10-12 fresh sage leaves
• Grated Parmesan cheese (for serving) Grated Parmesan cheese (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (total), 12g (saturated)
• Carbohydrates: 35g (total), 3g (sugars)
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, and salt for the pasta. Knead the dough until smooth and elastic. Cover with a clean cloth and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ground beef, ground pork, onion, garlic, breadcrumbs, Parmesan cheese, Pecorino cheese, egg, parsley, salt, and pepper for the filling. Set aside.
3. 3.
   Roll out the pasta dough into a thin sheet using a pasta machine or a rolling pin. Cut the dough into small squares, approximately 5cm (2 inches) in size.
4. 4.
   Place a small amount of the filling in the center of each pasta square. Fold the square in half diagonally, forming a triangle. Press the edges firmly to seal the filling inside.
5. 5.
   Bring a large pot of salted water to a boil. Cook the casoncelli for about 3-4 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
6. 6.
   In a separate pan, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage leaves become crispy.
7. 7.
   Toss the cooked casoncelli in the butter and sage sauce until well coated.
8. 8.
   Serve the Casoncelli alla Bergamasca with a sprinkle of grated Parmesan cheese on top.

Treat your ingredients with care...

• Ground beef and pork — Ensure the meat is fresh and lean for the best flavor and texture.
• Parmesan and Pecorino cheese — Grate the cheese just before using to preserve its freshness and enhance the taste.
• Sage leaves — Use fresh sage leaves for a more vibrant and aromatic sauce.

Tips & Tricks

• To save time, prepare the filling in advance and refrigerate until ready to use.
• Dust the pasta squares with flour to prevent sticking while assembling.
• Experiment with different cheese combinations for the filling to create your own unique twist.
• Serve the Casoncelli alla Bergamasca with a side of fresh salad for a complete meal.
• Leftover casoncelli can be refrigerated and reheated the next day for a delicious lunch.

Serving advice

Serve the Casoncelli alla Bergamasca hot, garnished with crispy sage leaves and a generous sprinkle of grated Parmesan cheese. Pair it with a glass of red wine for a truly authentic Italian dining experience.

Presentation advice

Arrange the Casoncelli alla Bergamasca on a large serving platter, allowing the golden butter and sage sauce to coat each pasta pocket. Garnish with fresh parsley for a pop of color.