Casoncella Alla Bergamasca

Preparation

1. STEP 1 OF 12

   For the filling: In a saucepan with a little oil, brown the garlic, onion, sage, and rosemary

2. STEP 2 OF 12

   Cut the meat into small pieces and add it to the sauté, letting it brown for about 10 minutes, stirring often with a wooden spoon; pour in the wine and let it evaporate

3. STEP 3 OF 12

   When the meat is stewed, remove from the heat and let it cool slightly

4. STEP 4 OF 12

   Pass everything through a fine meat grinder and place the minced meat in a large bowl

5. STEP 5 OF 12

   Add the cheese, finely chopped parsley, breadcrumbs, egg, a pinch of salt, and freshly ground pepper; mix the mixture well with your hands, thoroughly combining the filling

6. STEP 6 OF 12

   For the dough: Arrange the flour in a volcano shape, pouring the other ingredients into the crater

7. STEP 7 OF 12

   Work the dough well, adding flour or water to obtain a dough that is neither too hard nor too elastic

8. STEP 8 OF 12

   Roll out the dough to a thickness of about 2 mm in wide strips like for lasagna; use a glass to cut many circles in which you place a walnut-sized amount of filling and close by pressing the edges

9. STEP 9 OF 12

   Form the casoncello by pressing slightly in the center with your finger

10. STEP 10 OF 12

    Casoncelli are counted by the dozen, as many as are in a portion

11. STEP 11 OF 12

    For the sauce: Cook the casoncelli in plenty of salted water for about 7 minutes

12. STEP 12 OF 12

    Meanwhile, in a pan, brown in butter

Suggestions

• Rolling Pin

• Pastry Cutter

• Ladle

General Information

Analysis

Macronutrients (100 gr)