Bergamo Beef and Sage Pasta Shells — Casoncelli alla Bergamasca
A Bergamasco filled pasta of small folded shells stuffed with beef, sausage, amaretti biscuit, raisins, and lemon zest, dressed simply with brown butter, sage, crisped pancetta, and Grana Padano.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mound 200g flour with a pinch of salt, make a well, crack in 2 eggs, beat with a fork, gradually pull in flour until shaggy dough forms. Knead 8 minutes until smooth and elastic. Wrap and rest 20 minutes. Heat 2 tbsp olive oil, brown 120g beef chuck and 120g sausage 5–6 minutes, breaking up, cool 5 minutes. Mix cooled meat with 30g crushed amaretti, chopped soaked raisins, lemon zest, 40g Grana Padano, 2 egg yolks, nutmeg, 0.25 tsp salt, and 0.25 tsp pepper into a tight paste.
Wrap
Roll rested dough to 1mm thick on a floured board. Cut into 6cm squares. Place 1 tsp filling in each square's centre. Fold diagonally into a triangle, seal edges, bring long-edge corners up and pinch to form a small folded shell. You will have 24 casoncelli.
Boil
Bring 4L salted water to a rolling boil. Drop casoncelli in batches if needed, cook 4 minutes until they float. While they cook, fry 60g diced pancetta in a cold large skillet over medium heat 4–5 minutes until crisp. Lift out, add 60g butter, increase heat to medium-high, add 16 sage leaves, cook 2 minutes until butter foams and turns pale gold.
Finish
Lift cooked casoncelli with a slotted spoon directly into the brown-butter sauce. Add 3–4 tbsp pasta water and return the crisp pancetta. Toss gently 30 seconds over low heat until coated and heated through.
Plate
Transfer casoncelli to plates, top with 30g grated Grana Padano, and serve immediately while hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.