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.

CASONCELLI

For 6/8 people

Pasta:

400 g flour,

100 g durum wheat semolina,

2 eggs.

Filling:

125 g bread crumbs,

1 egg,

70 g grated grana 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,

salt, pepper.

Sauce:

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 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 Grana Padana.

Enjoy with a glass of red Valcalepio wine!