The symbol of Bergamask cooking and a simple dish that is easily prepared, casoncelli were created as a way of using leftover pork and beef, and over the years other ingredients have been added.
For 6/8 people
400 g flour,
100 g durum wheat semolina,
125 g bread crumbs,
70 g grated grana (or Parmesan) cheese,
150 g sausage meat,
100 g roast beef,
5 g amaretti biscuits,
10 g sultanas,
1 clove of garlic,
1 dessertspoon of chopped parsley,
80 g butter,
100 g bacon cut into strips,
100 g of grated grana (or Parmesan) cheese, a few sage leaves.
Mix the flour together with the semolina, eggs and a pinch of salt and add enough water to make a smooth dough, then leave to rest for at least half an hour.
Meanwhile, prepare the filling. Brown the sausage meat with a knob of butter, then add the roast beef, garlic, parsley and mix for a few minutes to amalgamate the flavours. Pour everything into a bowl, add the grana or Parmesan cheese, breadcrumbs, egg, crumbled amaretti biscuits, chopped sultanas, some pepper and a pinch of salt. Mix together. If it seems too dry, add a drop of broth or water. Roll out the pasta, cut into 6/8 cm disks and place a spoonful of filling in the centre. Cook the casoncelli in plenty of salted water. After draining, pour over the melted butter flavoured with sage, bacon and grated Parmesan.
Enjoy with a glass of red Valcalepio wine!