Casoncelli pasta, additionally referred to as casonsei, is a traditional stuffed pasta from Jap Lombardy, Italy. There are a selection of variations of this scrumptious conventional dish. This specific recipe is for casoncelli della Valcamonica, a valley within the Italian Alps. This can be a fabulous genuine Italian pasta recipe for individuals who get pleasure from making do-it-yourself pasta from scratch!
Historical past of casoncelli pasta.
Casoncelli, additionally referred to as casonsèi within the native dialect, is a typical stuffed pasta from Lombardy, notably the provinces of Bergamo and Brescia. This pasta is considered very historical, even older than the extra well-known tortellini and traditional ravioli.
In reality, there are references to casconcelli pasta in manuscripts courting again to the second half of the 1300s! Consequently, some meals historians consider that stuffed pasta could have originated in Jap Lombardy.
There are a selection of various kinds of casoncelli or casonsèi. Some are fairly rustic and full of largely easy components simply accessible to the poorer rural inhabitants previously. One of these stuffed pasta was probably created with the purpose of avoiding waste. A great way to make use of up leftovers, older greens and rancid bread.
Then, there are casconcelli recipes with a extra ‘costly’ filling together with varied cooked meats and fats, together with raisins, sultanas, pears, candied citrus fruit, Marsala and amaretti biscuits! These variations of this pasta have been initially extra generally loved by noble households.
Casoncelli della Valcamonica.
At this time, you’ll be able to nonetheless discover various kinds of casoncelli pasta, though a number of the authentic components reminiscent of lard and beef marrow, candied citrus fruit and Marsala are not often included. There are additionally variations within the form of the pasta and the components within the dough.
This casoncelli recipe comes from the Valcamonica (Camonica Valley), one of many largest valleys within the Italian Alps. This valley lies within the Brescia province. It goes from the highest of Lake Iseo to the Tonale Cross, a excessive mountain go 1,883 m (6,178 ft) above sea degree which runs from Lombardy to Trentino.
Casoncelli from the Valcamonica historically has a filling containing boiled greens, mortadella (or salami), sausage, grated parmesan, potatoes, breadcrumbs, parsley, nutmeg, salt and pepper. The filling recipe I adopted got here from a web site referred to as BuonLombardia. They embody leeks however omit the nutmeg.
This filling is enclosed in a dough made with flour, eggs and salt, though some variations name for egg yolk to exchange one complete egg or water as an alternative of 1 egg. I used water.
Elements for this casoncelli pasta.
For the dough.
Italian ‘00’ mushy wheat flour: That is the best milled mushy wheat flour right here in Italy. You may also use all-purpose flour. Some casoncelli recipes use solely mushy wheat flour.
Arduous wheat semolina flour: The recipe I adopted referred to as for some arduous wheat semolina flour at a ratio of 1:2. (100g semolina flour to 200 g mushy wheat flour). Semolina flour is larger in gluten and helps the pasta preserve its form whenever you prepare dinner it.
Eggs: As a result of there’s some water within the dough, you solely want 2 eggs for 300g flour. I like to make use of free vary natural eggs.
For the filling.
Potatoes: I truly used homegrown yellow potatoes for my casconcelli pasta filling. One of the best potatoes to make use of are these which can be good for gnocchi too, reminiscent of Yukon Gold, Maris Piper (UK) or russet potatoes. Principally, potatoes which can be floury and don’t have loads of moisture.
Greens: Italians usually use ‘erbette’ to make such a casoncelli. That is an Italian inexperienced also called Perpetual Spinach. It’s truly fairly much like chard, which you need to use as an alternative. I used spinach.
Italian sausage (salsiccia): You need to use any plain pork sausage or one which has been flavoured with fennel. I don’t suggest garlicky or spicy sausage as this can overwhelm the opposite flavours within the filling.
Mortadella: mortadella or Mortadella Bologna IGP is a cured cooked pork meat sausage or luncheon meat. It’s made with finely minced prime quality pork combined with cubes of cooked pork fats. This combination is crammed into an enormous casing and sluggish cooked for about 24 hours. Italians love mortadella however if you happen to don’t or can’t discover it, you need to use your favorite Italian salami as an alternative, simply not spicy!
Breadcrumbs: I usually make do-it-yourself breadcrumbs by toasting some nation bread and grinding it in my meals processor. You are able to do the identical with stale bread, so that you don’t should toast it. Or use ready-made breadcrumbs.
Leeks: I really like utilizing leeks rather than onions. They add a candy oniony flavour which is kind of distinctive. Though leeks are conventional on this recipe, you’ll be able to substitute them with a candy yellow onion or shallots if you happen to choose.
Cheese: Grana Padano is a generally used grated cheese for pasta recipes in Lombardy as a result of in contrast to Parmigiano, it’s made on this area too. Grana has a milder flavour than Parmigiano. Nevertheless, you need to use both in your casoncelli pasta filling.
Herbs and spices: Recent parsley is a staple ingredient in lots of casconcelli recipes. Right here in Italy flat leaf Italian parsley is the norm. In fact, you need to use curly leaf parsley as an alternative, nevertheless it doesn’t have as a lot flavour as flat leaf parsley. Some recipes for casconcelli della Valcamoinca embody nutmeg within the filling. I didn’t use it this time.
Butter: Italian butter is sort of all the time unsalted. When you use salted butter to fry the leeks, greens and parsley, don’t add extra salt to the filling.
For the condiment.
Italians historically serve Casoncelli (casonsei) with both simply browned butter and cheese or with browned butter and sage, Italians say ‘burro e salvia’. Or with pancetta, butter and sage. I served mine with pancetta and we simply liked the smoky bacon flavour it gave the dish.
Step-by-step directions.
Filling and condiment ingredient prep.
Wash the leeks, take away the outer leaves and reduce them into small items, Take away the casing from the sausages and crumble the meat. Minimize the mortadella into very small items. Minimize the pancetta into small cubes if wanted.
Wash and chop the parsley finely. Wash and prepare dinner the moist spinach till it wilts. Peel the potatoes (I don’t do that when utilizing a potato ricer as a result of the peel stays within the ricer whenever you press the cooked potato by means of).
Filling cooking
Cook dinner the potatoes in boiling salted water till fork tender. Drain the spinach and squeeze out as a lot liquid as potential. I usually use a tea towel for this. Chop the cooked spinach finely. Sauté the leeks in butter till mushy, then add the spinach and parsley. Cook dinner for one more minute or two. Put aside to chill.
Cross the cooked potato by means of a sieve or potato ricer or mash them in addition to potential with out including any liquid.
Combine filling components collectively.
Put the breadcrumbs, grated grana, potatoes, spinach, sausage meat, finely chopped mortadella, cooked leeks, spinach and parsley, egg, salt and pepper right into a bowl. Combine the components effectively and depart the combination to relaxation within the fridge in a single day. You may also simply use the filling instantly however leaving it within the fridge helps to meld the flavours and makes the filling simpler to type balls with.
Make the dough.
Sift the ‘00’ flour and semolina flour right into a bowl with a pinch of salt and a pair of eggs. Begin to beat the eggs with a fork after which combine all the pieces collectively nonetheless utilizing a fork. Now add water slightly at a time while persevering with to combine with a fork. You might not want all of the water. Subsequent begin to knead the combination within the bowl together with your fingers.
Upon getting the beginnings of a dough that doesn’t follow the edges of the bowl, flip the dough out onto a floured work floor, and proceed kneading together with your fingers for 5-10 minutes. Roll the dough right into a ball and wrap it in clingfilm (plastic wrap) and let it relaxation for about half-hour.
Make your casoncelli (casonsei).
Whereas the dough is resting, take small items of filling and roll them into cherry sized balls. Place them on a flour dusted floor till prepared to make use of them.
You might have extra filling than you want. So, I’d recommend rolling half into balls and begin making the casoncelli. Then make extra filling balls for the following batch of pasta. When you’ve got leftover filling, it makes nice patties that you would be able to fry or bake for one more meal or a snack.
Minimize off about one quarter of the dough. Flatten it with the palms of your fingers or a rolling pin. If utilizing a pasta machine go the dough by means of the widest setting. (That’s 7 on my machine however 1 on others)
Fold the primary dough sheet into thirds and go it once more by means of the widest setting, shorter edge first. Do that as soon as extra. Then go the dough by means of the following 2-3 settings. The sheets shouldn’t be too skinny as they should maintain the filling.
Place your prepared sheet on a flour dusted floor and reduce out circles of about 7cm in diameter. You need to use a glass for this. Take away the additional dough. You need to use it to make extra sheets.
Place a ball of filling within the centre of every circle, fold the pasta over the filling to type half circles. Press the sides down together with your fingers. Fold the graceful a part of the stuffed pasta up onto the sides so they’re beneath.
Flip the pasta over and press gently within the center the place the sides of the half moon are. Subsequent, place your prepared casoncelli onto a flour dusted floor till you’re able to prepare dinner them. Proceed with the remainder of the dough and filling.
Make the condiment, prepare dinner and serve.
Put a pot of water onto boil for the pasta. Within the meantime, prepare dinner the pancetta in butter till it begins to brown. Add some sage leaves and as soon as they begin to darken take away from the warmth.
Add salt to the water for the pasta as soon as it’s boiling. Deliver to a boil once more after which prepare dinner the prepared casoncelli within the boiling salted water. How lengthy will depend on the dimensions and weight of your casoncelli. Once they rise to the floor, give them one other minute, take a look at style one casoncelli.
When the pasta is prepared, use a slotted spoon to switch it to a big pan with the condiment. Gently combine all the pieces collectively over a low warmth after which serve with extra grated grana if required!
What to do with leftovers.
Leftover cooked casoncelli could be stored sealed within the fridge for 1-2 days. You may reheat this stuffed pasta within the microwave or fry them in butter (excellent!). Leftover stuffing is scrumptious made into patties and fried or baked.
Raw casoncelli could be frozen. Place the raw pasta on a tray within the freezer, leaving house between them in order that they don’t stick collectively. As soon as frozen, you’ll be able to place the pasta in a freezer bag. Cook dinner from frozen whenever you need a second meal of scrumptious casoncelli della Valcamonica!
This fabulous stuffed pasta is unquestionably a labour of affection. It is not a fast weeknight meal. Nevertheless, if you happen to attempt it you’ll undertand why it is such an iconic dish.
When you do that casoncelli recipe at residence, I might love to listen to the way it seems. Write a remark right here on the weblog or be a part of and publish a remark and photograph on my Pastaliciousness Fb group.
Wanting ahead to listening to from you!
Buon appetito!
Pin for later.
Different stuffed pasta recipes to attempt.
- Fagottini pasta with eggplant and mozzarella.
- Coronary heart formed chocolate ravioli.
- Do-it-yourself fried rye flour ravioli.
- Scarpinocc di Parre.
- Ligurian potato and mint ravioli.
- Pansotti pasta with walnut sauce.
Casoncelli pasta (casonsei) from Lombardy.
This traditional stuffed pasta from Lombardy has a lot of totally different variations. This recipe from the Camonica Valley is a labour of affection, however an absolute must-try for do-it-yourself pasta recipes.
Elements
For the casoncelli dough
- 7 ounces Italian ’00’ mushy wheat flour or all-purpose flour
- 3.5 ounces arduous wheat semolina flour
- 2 massive eggs
- 2.5 Fluid ounces water room temp. (you could not want all of it)
For the casoncelli filling.
- 14 ounces potatoes Peeled, cooked and riced.
- 14 ounces spinach Cooked, effectively drained and chopped
- 3.5 ounces Italian sausage Casing eliminated and crumbled
- 3.5 ounces mortadella or salami Chopped
- 3.5 ounces breadcrumbs
- 3.5 ounces Grana Padano or Parmigiano Reggiano grated You’ll nedd extra for serving if required.
- 1 massive egg
- 1 leek chopped and fried
- 1 handful contemporary parsley chopped and fried.
- salt to style
For the condiment.
- 7 ounces pancetta reduce into cubes
- 3.5 ounces butter
- tablespoon contemporary sage leaves washed
Directions
Make the filling.
-
Wash the leeks, take away the outer leaves and reduce them into small items, Take away the casing from the sausages and crumble the meat. Minimize the mortadella into very small items. Minimize the pancetta into small cubes if wanted.
-
Wash and chop the parsley finely. Wash and prepare dinner the moist spinach till it wilts. Peel the potatoes (I don’t do that when utilizing a potato ricer as a result of the peel stays within the ricer whenever you press the cooked potato by means of).
-
Cook dinner the potatoes in boiling salted water till fork tender. Drain the spinach and squeeze out as a lot liquid as potential. I usually use a tea towel for this. Chop the cooked spinach finely. Sauté the leeks in butter till mushy, then add the spinach and parsley. Cook dinner for one more minute or two. Put aside to chill.
-
Cross the cooked potato by means of a sieve or potato ricer or mash them in addition to potential with out including any liquid.
-
Put the breadcrumbs, grated grana, potatoes, spinach, leeks, parsley, sausage meat, finely chopped mortadella, egg, salt and pepper right into a bowl. Combine the components effectively and depart the combination lined in clingfilm to relaxation within the fridge in a single day. You may also simply use the filling instantly.
Make the pasta dough.
-
Sift the ‘00’ flour and semolina flour right into a bowl with a pinch of salt and a pair of eggs. Begin to beat the eggs with a fork after which combine all the pieces collectively nonetheless utilizing a fork. Now add water slightly at a time while persevering with to combine with a fork. Do not use all of the water if the dough begins to really feel too moist. Add slightly extra flour if this occurs. Subsequent begin to knead the combination within the bowl together with your fingers.
-
Upon getting the beginnings of a dough that doesn’t follow the edges of the bowl, flip the dough out onto a floured work floor, and proceed kneading together with your fingers for 5-10 minutes. Roll the dough right into a ball and wrap it in clingfilm (plastic wrap) and let it relaxation for about half-hour.
-
Whereas the dough is resting, take small items of filling and roll them into cherry sized balls. Place them on a flour dusted floor till prepared to make use of them. You might have extra filling than you want so I’d recommend rolling half into balls and making the casoncelli. Then make extra filling balls for the following batch of pasta. When you’ve got leftover filling, it makes nice patties that you would be able to fry or bakefor one other meal or a snack.
-
Minimize off about one quarter of the dough. Flatten it with the palms of your fingers or a rolling pin. If utilizing a pasta machine go the dough by means of the widest setting. (That’s 7 on my machine however 1 on others)
-
Fold the primary dough sheet into thirds and go it once more by means of the widest setting, shorter edge first. Do that as soon as extra. Then, go the dough by means of the following 2-3 settings. The sheets shouldn’t be too skinny as they should maintain the filling. You may also roll the dough out utilizing a rolling pin.
-
Place your prepared sheet on a flour dusted floor and reduce out circles of about 7cm in diameter. Take away the additional dough. You need to use it to make extra sheets.
-
Place a ball of filling within the centre of every circle, fold the pasta over the filling to type half circles. Press the sides down together with your fingers. Fold the graceful a part of the stuffed pasta onto the sides so they’re beneath. Flip the pasta over and press gently within the center the place the sides of the half moon are. Place your prepared casoncelli onto a flour dusted floor till you’re able to prepare dinner them.
Make the condiment, prepare dinner and serve.
-
Put a pot of water onto boil for the pasta. Within the meantime, prepare dinner the pancetta in a with the butter. Add some sage leaves and as soon as they begin to darken, put aside.
-
Add salt tothe water for the pasta as soon as it’s boiling. Deliver to a boil once more after which prepare dinner the prepared casoncelli within the boiling salted water. Once they rise to the floor, give them one other minute, take a look at style one casoncelli. Whether it is prepared, use a slotted spoon to switch the pasta to a big pan with the condiment. Gently combine all the pieces collectively over a low warmth after which serve with extra grated grana if required!
Forestall your display screen from going darkish
Notes
Raw casoncelli could be frozen for round 3 months. Place the raw pasta on a tray within the freezer, leaving house between them in order that they don’t stick collectively. As soon as frozen, you’ll be able to place the pasta in a freezer bag. Cook dinner from frozen whenever you need a second meal of scrumptious casoncelli della Valcamonica!
You need to use your casoncelli filling instantly however protecting it within the fridge in a single day helps to meld the flavours and makes it simpler to type balls because the consistency turns into slightly sticky!
Diet
Energy: 786kcalCarbohydrates: 67gProtein: 30gFats: 44gSaturated Fats: 20gPolyunsaturated Fats: 5gMonounsaturated Fats: 16gTrans Fats: 1gLdl cholesterol: 183mgSodium: 1135mgPotassium: 965mgFiber: 5gSugar: 3gVitamin A: 7197IUVitamin C: 35mgCalcium: 343mgIron: 7mg
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