Thread: Italy In A Dish
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Old 05-22-2009, 11:14 AM   #2
Jigen
 
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Location: Milano, Italy
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CASONCELLI ALLA BERGAMASCA - LOMBARDIA (BERGAMO)

PASTA:
14 ounces flour
3,5 ounces wheat flour
2 eggs

STUFFING:
4,5 ounces of grated bread
1 egg
2,5 grated parmigiano
5,5 ounces minced salame
3,5 ounces roasted bovine meat
0,2 ounces Macarons (NOT MACCARONI: http://en.wikipedia.org/wiki/Macaron)
0,4 ounces raisins
half of a pear
lemon skin
A minced piece of garlic
A spoon of minced parsley
salt
epper

SEASONING:
3,5 ounces butter
3,5 ounces bacon
5,3 ounces grated parmigiano
Some leaves of common Sage

PREPARATION - PASTA
Mix flour, wheat flour, eggs, salt and enough water to obtain an uniform mix. Let it rest for half an hour.

PREPARATION - STUFFING
Cook with a piece of butter the salame, the skinned and minced pear, then add meat, garlic and parsley.
Put it in a pot. Add parmigiano, grated bread, eggs, grated macaron, grated raisin, lemon skin, pepper and salt.
Mix the compound. In case it's too dry, add a little water.
Strain the pasta. Cut some circles (3 inches diameter). Put in them one spoon of the stuffing, then closce the circles on the stuffing, close them, fold them as you see them in the picture.

COOKING
Boil them in salted water. When they are almost ready (when they are ready, they should start to float.
In the meantime, put the butter in a pan, melt it and add the sage. Use it to cook the bacon. When it's ready, take the casoncelli out of the water and put them in their sauce. Mix carefully, so that you don't break it. Add cheese and serve.
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