For the dough
400 g of plain flour 00
100 g of hard wheat flour
2 eggs (1 to 2)
Water q.s.
For the filling
125 g of dry bread or softened in milk
1 egg
75 g of Grana Padano cheese
150 g of minced salami filling
100 g of roasted beef
5 g of amaretto biscuits
10 g of raisin
half “spadona” pear in Spring-Summer or one “abate” pear in Autumn-Winter (100g)
Spices of your choice: nutmeg, cinnamon, black and white pepper
Salt
Lemon zest
1 garlic clove
15 g of parsley
seasoning
120 g of butter
12 leaves of sage+50 g of pancetta cut in slices or diced
Prepare the dough mixing all the ingredients and let it rest in the fridge wrapped in film for 30 minutes.
For what concerns the filling, the Chamber of Commerce’s official recipe requires that all the ingredients must be blend cold: amaretto must be reduced into crumbles, while pears must be cut into small dices.
Roll the dough 0,6 cm thin, create some circles measuring 6-8 cm of diameter and put the filling on them. Close the edges and create some half circles, gently fold the edge and press in the middle of the casoncello, to create the typical birdwings-shape.
Cook the casoncelli in salted boiling water for 7-8 minutes. Season them with sage and pancetta browned in butter.
Prepare the dough mixing all the ingredients and let it rest in the fridge wrapped in film for 30 minutes.
For what concerns the filling, the Chamber of Commerce’s official recipe requires that all the ingredients must be blend cold: amaretto must be reduced into crumbles, while pears must be cut into small dices.
Roll the dough 0,6 cm thin, create some circles measuring 6-8 cm of diameter and put the filling on them. Close the edges and create some half circles, gently fold the edge and press in the middle of the casoncello, to create the typical birdwings-shape.
Cook the casoncelli in salted boiling water for 7-8 minutes. Season them with sage and pancetta browned in butter.
