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Casoncelli alla Bergamasca
How to make Casoncelli alla Bergamasca, traditional stuffed pasta from the Northern Italian town of Bergamo!
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 20 mins
Servings: 4
Course:
Main Course
Cuisine:
Italian
Ingredients
Pasta
- 2 eggs
- 200 gms – 7 oz. all purpose flour
Filling
- 200 gms – 7 oz. Italian sausage
- 100 gms – 3.5 oz. mortadella
- 80 gms – ¾ cup breadcrumbs
- 20 gms – 3 ½ tbsp Parmigiano Reggiano finely grated
- 1 egg
- 2 tbsp milk
- 1 garlic clove
- 2 tbsp parsley chopped
- salt to taste
Sauce
- 80 gms – 5 ½ tbsp butter
- 6 sage leaves
- 4 x 1 cm – ½ inch thick slices of Italian Speck or Pancetta cubed
- parmigiano reggiano finely grated, to serve
Instructions
Filling
Casoncelli
Sauce
Assembling
Notes
- If some pasta sheets remain, wrap them individually in cling wrap, then place them in a ziploc bag and freeze them for later use.