Casoncelli

Casoncelli (also known as Casonsei in the local dialect) is a type of stuffed pasta, typical of the culinary tradition of Lombardy, in the north-central part of Italy. The dish is a prime example of cucina povera, or "poor kitchen", which implies a type of cooking that makes use of simple, readily available ingredients.

History

The origins of Casoncelli can be traced back to the Middle Ages, when the dish was prepared during special occasions and festivities. The recipe has evolved over the centuries, with variations emerging in different regions of Lombardy.

Preparation

Casoncelli are traditionally handmade. The pasta dough is typically made from flour and eggs, while the filling can vary, but usually includes breadcrumbs, grated cheese, garlic, parsley, and sometimes meat. The filled pasta is then shaped into a half-moon or candy wrapper shape.

Regional Variations

There are several regional variations of Casoncelli. In the province of Bergamo, Casoncelli alla Bergamasca is a popular variant, which includes a filling of beef, amaretti biscuits and raisins. In Brescia, on the other hand, the filling is typically made with bread crumbs, parmesan, and garlic.

Serving

Casoncelli are usually served with melted butter, sage, and a sprinkling of grated Parmigiano Reggiano cheese. In some areas, they are also served with a ragù or tomato sauce.

See Also

• Italian Cuisine
• Pasta
• Lombardy