Italy has a nearly unending provide of unique regional recipes. I like making ravioli and there are already many recipes in this weblog, each conventional and of my very own invention. After the new pleasure of creating Tordelli alla Lucchese (from Lucca in Tuscany), I searched and came upon any other conventional regional ravioli recipe that I had now not ready prior to: Casoncelli from Bergamo within the North of Italy. Within the native dialect they’re known as Casonsèi. The authentic recipe (disciplinare) for Casoncelli della Bergamasco has been deposited with the native chamber of trade, and that’s the recipe I used to organize those. The filling calls for an extended record of components, together with beef and pork, pear, raisins, amaretti cookies, cheese, and spices. They got here out with an excessively advanced and balanced but sublime taste. I individually concept the quantity of breadcrumbs prescribed by means of the disciplinare (but in addition different recipes that I discovered) is moderately prime. This can be a solution to make the same quantity of filling last more, however subsequent time I’ll make those I’ll use much less as I felt it diluted the flavour by means of an excessive amount of.
The recipe requires “flooring beef to make salami”, which is flooring beef (25% fats) with salt, black pepper, garlic, and purple wine. Excluding the colour of the wine, it’s mainly the similar as Italian sausage meat (click on right here for methods to make that your self).
Components
Makes about 80 casoncelli, sufficient for 6-8 servings
- recent pasta dough made the usage of 200 grams (1 1/3 cup) Italian 00 flour, 50 grams (1/3 cup) semolina di grano duro rimacinata, 1 egg, and as a lot water as wanted
- 150 grams flooring beef to make salami (see be aware above)
- 125 grams breadcrumbs (see be aware above)
- 105 grams finely diced pear (about 1 pear)
- 100 grams roasted pork, finely chopped
- 75 grams freshly grated grana padano (or parmigiano reggiano)
- 1 egg, crushed
- 30 grams minced raisins
- 5 grams beaten amaretti cookies
- 1/4 tsp freshly flooring black pepper
- 1/4 tsp freshly flooring nutmeg
- 1/4 tsp flooring cinnamon
- grated zest of one lemon
- 1 minced garlic clove
- 1 Tbsp minced recent flat leaf parsley
- salt
To serve
- 250 grams butter
- 100 grams diced pancetta
- 16 leaves recent sage
Directions
Get ready recent pasta dough the usage of my directions, wrap it in grasp movie, and make allowance to relaxation for a minimum of part an hour within the fridge.
I used pork that it simplest been cooked sous vide but (48 hours at 68C/155F) and had now not been browned, so I made up our minds to brown it in some butter so as to add some further taste.
Then I took the meat out of the pan and allowed it to chill, and added the diced pear to the similar pan with out cleansing it.
Stir the pear over medium warmth till it’s golden brown, then upload a minced clove of garlic…
…and stir for any other minute. Flip off the warmth and make allowance to chill.
When the meat has cooled, chop it finely. Put the meat and beaten amaretti in a big bowl.
Chop the raisins.
Upload the raisins to the bowl, in conjunction with the pear with garlic, breadcrumbs, flooring beef, cinnamon, nutmeg, black pepper, salt…
…grated cheese, crushed egg, grated lemon zest, and parsley.
Stir after which knead the mix together with your arms till it’s homogeneous. Fry a little of the filling to check the right kind seasoning, remembering that ravioli filling must all the time style quite too salty while you style it on its own. You must be capable to roll the filling into balls that hang in combination. If the filling is simply too comfortable, quilt it with plastic wrap and refrigerate till it has firmed up.
Roll out the dough till it is extremely skinny, use a cookie cutter or glass to chop circles with a diameter of 6-8 centimeters (about 3 inches), and use my directions for making ravioli to show the dough and filling into part moon formed ravioli. Use about 7 grams (1/2 tablespoon) of filling for every casoncello.
Give the casoncelli their function form by means of atmosphere them upright with the open facet up and urgent down together with your thumb.
Proceed till you may have used up all the filling.
Carry a big pot of water with salt to a boil. Within the period in-between, soften butter in a big frying pan and upload chopped sage and diced pancetta.
Stir over medium warmth till the butter is golden, the pancetta is moderately crispy however now not utterly crispy, and the sage is crispy is easily.
Boil the casoncelli for two mins after which raise them out of the pot with a strainer and upload them to the ready butter with pancetta and sage.
If you have added all the casoncelli, gently toss them to hide them with the butter, pancetta, and sage.
Serve without delay on preheated plates, sprinkled with some extra freshly grated grana padano.
Wine pairing
In Bergamo they might pair this with a neighborhood Merlot and Cabernet mix, however I feel this type of wine is simply too robust for the sublime style of the casoncelli. A Valpolicella can be a significantly better selection, or an oaked white Lugana or Verdicchio.
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