Casoncelli pasta (casonsei) from Lombardy. – The Pasta Mission

Casoncelli pasta, additionally known as casonsei, is a basic stuffed pasta from Jap Lombardy, Italy. There are a variety of variations of this scrumptious conventional dish. This specific recipe is for casoncelli della Valcamonica, a valley within the Italian Alps. It is a fabulous genuine Italian pasta recipe for many who take pleasure in making home made pasta from scratch!

Historical past of casoncelli pasta.

Casoncelli, additionally known 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 historic, even older than the extra well-known tortellini and basic 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 variety of several types of casoncelli or casonsèi. Some are fairly rustic and crammed with principally easy substances 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 off bread.

Then, there are casconcelli recipes with a extra ‘costly’ filling together with numerous 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.

As we speak, you possibly can nonetheless discover several types of casoncelli pasta, though a few of the unique substances corresponding to lard and beef marrow, candied citrus fruit and Marsala are hardly ever included. There are additionally variations within the form of the pasta and the substances 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 Move, a excessive mountain go 1,883 m (6,178 ft) above sea stage 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 known 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 interchange one complete egg or water as a substitute of 1 egg. I used water.

Components for this casoncelli pasta.

For the dough.

Italian ‘00’ tender wheat flour: That is the best milled tender wheat flour right here in Italy. You too can use all-purpose flour. Some casoncelli recipes use solely tender wheat flour.

Exhausting wheat semolina flour: The recipe I adopted known as for some exhausting wheat semolina flour at a ratio of 1:2. (100g semolina flour to 200 g tender wheat flour). Semolina flour is increased in gluten and helps the pasta preserve its form if you cook 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. The perfect potatoes to make use of are these which can be good for gnocchi too, corresponding to Yukon Gold, Maris Piper (UK) or russet potatoes. Mainly, potatoes which can be floury and don’t have plenty of moisture.

Greens: Italians typically use ‘erbette’ to make this sort of casoncelli. That is an Italian inexperienced also called Perpetual Spinach. It’s truly fairly just like chard, which you should utilize as a substitute. I used spinach.

Italian sausage (salsiccia): You should utilize any plain pork sausage or one which has been flavoured with fennel. I don’t advocate 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 top quality pork combined with cubes of cooked pork fats. This combination is crammed into an enormous casing and gradual cooked for about 24 hours. Italians love mortadella however in case you don’t or can’t discover it, you should utilize your favorite Italian salami as a substitute, simply not spicy!

Breadcrumbs: I typically make home made 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 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 possibly can change them with a candy yellow onion or shallots in case you favor.

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 should utilize both to 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 should utilize curly leaf parsley as a substitute, but it surely 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 almost at all times unsalted. In case 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 beloved 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. Lower the mortadella into very small items. Lower the pancetta into small cubes if wanted.

Wash and chop the parsley finely. Wash and cook 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 if 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 attainable. I typically use a tea towel for this. Chop the cooked spinach finely. Sauté the leeks in butter till tender, then add the spinach and parsley. Cook dinner for an additional minute or two. Put aside to chill.

Move the cooked potato by means of a sieve or potato ricer or mash them in addition to attainable with out including any liquid.

Combine filling substances 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 substances nicely and go away the combination to relaxation within the fridge in a single day. You too can 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 every part collectively nonetheless utilizing a fork. Now add water somewhat at a time while persevering with to combine with a fork. Chances are you’ll not want all of the water. Subsequent begin to knead the combination within the bowl together with your fingers.

After you have 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 could have extra filling than you want. So, I might counsel rolling half into balls and begin making the casoncelli. Then make extra filling balls for the following batch of pasta. In case you have leftover filling, it makes nice patties that you may fry or bake for an additional meal or a snack.

Lower 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 should utilize a glass for this. Take away the additional dough. You should utilize 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 might be able to cook dinner them. Proceed with the remainder of the dough and filling.

Make the condiment, cook dinner and serve.

Put a pot of water onto boil for the pasta. Within the meantime, cook 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. Carry to a boil once more after which cook dinner the prepared casoncelli within the boiling salted water. How lengthy relies on the scale and weight of your casoncelli. After 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 every part collectively over a low warmth after which serve with extra grated grana if required!

What to do with leftovers.

Leftover cooked casoncelli may be saved sealed within the fridge for 1-2 days. You’ll be able to reheat this stuffed pasta within the microwave or fry them in butter (superb!). Leftover stuffing is scrumptious made into patties and fried or baked.

Raw casoncelli may 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 possibly can place the pasta in a freezer bag. Cook dinner from frozen if you need a second meal of scrumptious casoncelli della Valcamonica!

This fabulous stuffed pasta is unquestionably a labour of affection. It isn’t a fast weeknight meal. Nevertheless, in case you attempt it you’ll undertand why it is such an iconic dish.

In case you do this casoncelli recipe at dwelling, I might love to listen to the way it seems. Write a remark right here on the weblog or be part of and submit a remark and picture on my Pastaliciousness Fb group.

Wanting ahead to listening to from you!

Buon appetito!

Pin for later.

Different stuffed pasta recipes to attempt.

1. Fagottini pasta with eggplant and mozzarella.
2. Coronary heart formed chocolate ravioli.
3. Selfmade fried rye flour ravioli.
4. Scarpinocc di Parre.
5. Ligurian potato and mint ravioli.
6. Pansotti pasta with walnut sauce.

Casoncelli pasta (casonsei) from Lombardy.

Jacqui

This basic stuffed pasta from Lombardy has quite a lot of completely different variations. This recipe from the Camonica Valley is a labour of affection, however an absolute must-try for home made pasta recipes.

Prep Time 1 hour hr 10 minutes minutes

Cook dinner Time 20 minutes minutes

Complete Time 1 hour hr 30 minutes minutes

Course casoncelli, Dinner, Selfmade Pasta, lunch, ravioli

Delicacies Italian, Lombardy, Northern Italy

Servings 6

Energy 786 kcal

Components 

US CustomaryMetric

 

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For the casoncelli dough

• 7 ounces Italian ’00’ tender wheat flour or all-purpose flour
• 3.5 ounces exhausting wheat semolina flour
• 2 giant eggs
• 2.5 Fluid ounces water room temp. (chances are you’ll not want all of it)

For the casoncelli filling.

• 14 ounces potatoes Peeled, cooked and riced.
• 14 ounces spinach Cooked, nicely 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 giant 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. Lower the mortadella into very small items. Lower the pancetta into small cubes if wanted.

• Wash and chop the parsley finely. Wash and cook 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 if 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 attainable. I typically use a tea towel for this. Chop the cooked spinach finely. Sauté the leeks in butter till tender, then add the spinach and parsley. Cook dinner for an additional minute or two. Put aside to chill.

• Move the cooked potato by means of a sieve or potato ricer or mash them in addition to attainable 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 substances nicely and go away the combination lined in clingfilm to relaxation within the fridge in a single day. You too can 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 every part collectively nonetheless utilizing a fork. Now add water somewhat 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 somewhat extra flour if this occurs. Subsequent begin to knead the combination within the bowl together with your fingers.

• After you have 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 could have extra filling than you want so I might counsel rolling half into balls and making the casoncelli. Then make extra filling balls for the following batch of pasta. In case you have leftover filling, it makes nice patties that you may fry or bakefor one other meal or a snack.

• Lower 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 too can 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 should utilize 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 might be able to cook dinner them.

Make the condiment, cook dinner and serve.

• Put a pot of water onto boil for the pasta. Within the meantime, cook 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. Carry to a boil once more after which cook dinner the prepared casoncelli within the boiling salted water. After 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 every part collectively over a low warmth after which serve with extra grated grana if required!

Cook dinner ModeForestall your display from going darkish

Notes

Leftover cooked casoncelli may be saved sealed within the fridge for 1-2 days. You’ll be able to reheat this stuffed pasta within the microwave or fry them in butter (superb!)
Raw casoncelli may 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 possibly can place the pasta in a freezer bag. Cook dinner from frozen if you need a second meal of scrumptious casoncelli della Valcamonica!
You should utilize your casoncelli filling straight away 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 somewhat sticky! 

Vitamin

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

Key phrase casoncelli, casonsei, home made ravioli

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