Casoncella to bergamo
Instructions
For the filling: In a saucepan with a little oil, Brown the garlic, onion, Sage and Rosemary.
Cut the meat into pieces and add to the sauce, leaving her Brown for 10 minutes rigirandola often with a wooden spoon; to the wine and leave to dry.
When the meat is stewed, remove from heat and let cool.
Step around to the end and put the meat chopped in a large bowl.
Add cheese, finely chopped parsley, breadcrumbs, egg, a pinch of salt and freshly ground pepper; kneading the mixture with your hands well by mixing the filling.
For the dough: flour Have a volcano, pouring into the crater the other ingredients.
Work well the dough, adding flour or water to obtain a dough not too harsh nor too elastic.
I spread the dough with a thickness of about 2 mm wide strips, as for lasagna; with a glass cut as many circles, where I put a small amount of filling and pressing richiudo on the edges.
He formed the casoncelli got slightly overpowering at the Center with his finger.
The casoncelli there are dozens, those who are in a serving.
For the sauce: I throw the casoncelli to cook in salted water for about 7 minutes.
Meanwhile, in a pan rosolo in butter, with the Sage leaves, Diced Bacon.
When the casoncelli are cooked drain them and adagio in dishes.
Cover with plenty of grated cheese and finally there to over hot butter with Bacon and Sage.
Ingredients and dosing for 4 persons
- For the filling:
- 150 g of beef
- 100 g of stuffed with salami
- 1 sprig of parsley
- Salt
- Pepper
- 1 pinch of of rosemary
- 50 g of grated parmesan cheese
- 1 handful of sage leaves
- 1 egg
- For the dough:
- 300 g of flour (plus the work surface)
- 2 whole eggs
- 1 finger of water
- 1 pinch of salt
- Sauce:
- 50 g of butter
- 1 sprig of sage
- 100 g of bacon
- 100 g of grated parmesan cheese at the moment