Casoncelli

Filled egg pasta of Bergamo and Brescia, two cities that each claim it. The Lombardy Region says the old filling, until the nineteenth century, was sweet and sour, with pears, almonds and crumbled mostaccioli biscuits. Today it is meat or sausage. They are served with melted butter and grated Grana.

Filling and four folds

The Lombardy Region's recipe fills casonsei with potatoes, chard or spinach, parsley, leek, breadcrumbs, a little sausage and mortadella, grated Grana, butter and egg. The dough is "00" flour and eggs. The filling rests overnight before the pasta is shaped.

It names four traditional folds: a round disc folded in half like a panzerotto; a square covered with a second square, like ravioli; a rectangle folded along its long side into a small calzone; and a rectangle sealed with twisted ends like a sweet wrapper. They are boiled for up to 4 minutes after they float, then layered with Grana and melted butter.

Casoncelli

Filling and four folds

How it connects

Pasta shape

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