Casoncelli

Casoncelli are a filled pasta from Lombardy, above all from the provinces of Bergamo and Brescia: pieces of thin egg pasta folded over a filling and pressed in the middle. In local dialect they are called casonsèi. They belong to the filled pasta group.

Each piece is about 5–7 cm long. In Bergamo they are made from a disc or rectangle of dough that is folded and then pushed in at the centre with a finger, so the result looks like a wrapped sweet or a small creased half-moon. In Brescia the shape is often simpler, closer to a plain half-moon.

The dough is wheat flour and egg, sometimes with a little semolina. The filling changes from town to town. In Bergamo it is usually minced meat or sausage, breadcrumbs, grated cheese, egg and spices; some family recipes add amaretti, raisins or pear for a slightly sweet note. The Brescia version is more often bread and cheese, with or without spinach.

Fresh casoncelli cook in 4–6 minutes. The classic dressing is melted butter with sage and pieces of pancetta, finished with plenty of grated cheese such as parmesan or local grana.

Casoncelli are sold fresh and frozen. When buying, check the filling (meat or bread and cheese), the thinness of the dough and that the folds are intact. Fresh pasta keeps a few days in the fridge.