Ingredients with Measurements:
- 1 lb. ground pork
- 1/2 lb. cooked beef
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped parsley
- 1/4 cup chopped onion
- 1/4 cup chopped carrot
- 1/4 cup chopped celery
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper, to taste
- 1 lb. fresh pasta dough
- 1/2 cup unsalted butter
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped sage leaves
- 1/4 cup chopped walnuts
Special Equipment Needed:
- Pasta maker
- Large pot
- Skillet
Step-by-Step Instructions:
1. In a large bowl, mix together the ground pork, cooked beef, Parmesan cheese, breadcrumbs, parsley, onion, carrot, celery, garlic, egg, salt, and pepper until well combined.
2. Roll out the fresh pasta dough into thin sheets using a pasta maker.
3. Cut the pasta sheets into 2-inch squares.
4. Place a spoonful of the meat mixture in the center of each pasta square.
5. Fold the pasta square in half to form a triangle, then press the edges together to seal.
6. Bring a large pot of salted water to a boil.
7. Add the casoncelli to the boiling water and cook for 3-4 minutes or until they float to the surface.
8. In a skillet, melt the butter over medium heat.
9. Add the sage leaves and walnuts and cook for 1-2 minutes or until fragrant.
10. Drain the casoncelli and add them to the skillet with the butter sauce.
11. Toss the casoncelli in the sauce until well coated.
12. Serve hot with grated Parmesan cheese on top.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat per serving: 28g
Carbohydrates per serving: 35g
Protein per serving: 26g
Substitutions for ingredients:
- Ground beef can be substituted for ground pork.
- Pecorino Romano cheese can be substituted for Parmesan cheese.
- Pine nuts can be substituted for walnuts.
Variations:
- Vegetarian casoncelli can be made by substituting the ground pork and cooked beef with mushrooms and spinach.
- Casoncelli can be baked in the oven with tomato sauce and mozzarella cheese for a different twist.
Tips and Tricks:
- Make sure to seal the edges of the casoncelli well to prevent the filling from leaking out during cooking.
- Use a pasta maker to ensure that the pasta sheets are thin and even.
- Serve with a side salad or roasted vegetables for a complete meal.
Storage Instructions:
Leftover casoncelli can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the casoncelli in a skillet with a little bit of water or broth and heat over medium heat until warmed through.
Presentation Ideas:
Serve the casoncelli on a large platter with the butter sauce and chopped parsley on top.
Garnishes:
Chopped parsley and grated Parmesan cheese
Pairings:
- Red wine, such as Chianti or Barbera
- Crusty bread
Suggested Side Dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Side salad with mixed greens and balsamic vinaigrette
Troubleshooting Advice:
- If the casoncelli are falling apart during cooking, make sure to seal the edges well and handle them gently when placing them in the boiling water.
Food Safety Advice:
- Make sure to cook the casoncelli to an internal temperature of 160°F to ensure that the meat is fully cooked.
Food History:
Casoncelli alla Bergamasca is a traditional dish from the Lombardy region of Italy, specifically from the city of Bergamo. The dish is believed to have originated in the 16th century and was traditionally made with leftover meat and vegetables.
Flavor Profiles:
The casoncelli are savory and meaty, with a buttery and nutty sage sauce.
Serving Suggestions:
Serve the casoncelli as a main course for a family dinner or as a special dish for a dinner party.
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Region: Italian