Casoncelli Alla Bergamasca

Casoncelli alla Bergamasca

Casoncelli are the signature stuffed pasta of Bergamo in Lombardy — half-moon parcels traditionally filled with a mixture of breadcrumbs soaked in broth, amaretti, sausage, and Grana Padano, then dressed simply with butter, sage, and pancetta. This recipe follows the classic method from the province of Bergamo.

Prep

75 min

Cook

10 min

Total

85 min

Serves

4-6

Difficulty

Medium

Recipe ingredients

• •300 g (10½ oz / about 2½ cups) type 00 flour, plus extra for dusting; all-purpose flour works
• •3 whole (3 large) eggs, room temperature
• •2 whole (2 large) egg yolks, for the dough
• •30 g (1 oz) stale bread, crust removed, torn into pieces
• •200 ml (¾ cup + 1 Tbsp) warm beef or vegetable broth, low-sodium
• •150 g (5¼ oz) Italian pork sausage, casing removed, fresh, not pre-cooked
• •40 g (½ cup) amaretti cookies, crushed, about 8 cookies; do not substitute almond meal
• •80 g (1 oz / ¾ cup) Grana Padano, finely grated, Parmigiano-Reggiano is acceptable but not traditional
• •1 whole (1 small) Granny Smith apple, peeled and finely diced, about 100 g / 3½ oz
• •0.5 g (¼ tsp) grated nutmeg, freshly grated preferred
• •1 pinch ground cloves
• •2 g (½ tsp) fine sea salt, for the filling
• •1 whole egg, beaten, for sealing and brushing
• •80 g (2¾ oz) unsalted butter
• •10 whole fresh sage leaves
• •60 g (2 oz) pancetta, finely diced, or guanciale
• •30 g (1 oz / ¼ cup) Grana Padano, grated, to serve

Steps

1. 1 Make the dough: mound the flour on a clean work surface and create a wide well in the center. Crack the whole eggs and yolks into the well, add a pinch of salt, and beat with a fork while gradually drawing in flour from the sides until a shaggy dough forms. Knead with the heel of your hand for 10–12 minutes until smooth, elastic, and slightly tacky. Wrap in plastic and rest at room temperature for 30 minutes.
2. 2 Make the filling: soak the torn bread in the warm broth for 10 minutes, then squeeze out excess liquid and crumble finely. In a skillet over medium heat, cook the sausage meat, breaking it up, for 6–8 minutes until browned and cooked through (internal temperature 71 °C / 160 °F). Transfer to a bowl and let cool slightly. Add the soaked bread, crushed amaretti, grated Grana Padano, diced apple, nutmeg, clove, and salt. Mix thoroughly until evenly combined.
3. 3 Roll the dough: cut the rested dough into quarters. Working with one piece at a time (keep the rest covered), roll it through a pasta machine from the widest setting down to about 1.5 mm / setting 6, dusting very lightly with flour if needed. Cut into 5 cm / 2 inch rounds using a fluted pastry cutter.
4. 4 Shape the casoncelli: place about 8 g / 1 heaping teaspoon of filling in the center of each round. Brush the edge with beaten egg, fold into a half-moon, and press firmly to seal, pressing out any air. Traditional Bergamasca shape: bring the two tips together and pinch, leaving the filling exposed in a small 'belly button' (ombelico) at the center. Place on a floured tray and cover loosely with a cloth.
5. 5 Cook the pasta: bring a large pot of well-salted water to a rolling boil. Drop the casoncelli in (do not crowd — cook in two batches if needed) and cook for 3–4 minutes from when they float; the pasta should be tender but still hold its shape. Begin tasting at 3 minutes.
6. 6 Prepare the condiment while the pasta cooks: melt the butter in a wide skillet over medium heat, add the pancetta and render until crisp and golden, about 4 minutes. Add the sage leaves and let them sizzle until fragrant, 30 seconds.
7. 7 Drain the casoncelli with a slotted skimmer, transferring them directly into the skillet with the butter, pancetta, and sage. Toss gently over low heat for 20 seconds to coat.
8. 8 Plate and serve immediately, finishing with the grated Grana Padano and a few cracks of black pepper.