Stuffed casoncelli pasta, Bergamo style

The most famous traditional dish of Bergamo (alongside polenta) is certainly casoncelli.
Prepared with fresh pasta and filled with meat, this dish is a real treat for true gourmets.
It was created originally as a way to use up leftover pork and beef. The dish became fancier over the years. Already in the nineteenth century, the dressing of this ravioli dish became more particular with the addition of: amaretti (almond) biscuits, sultana and lemon peel.

Features:
This pasta is made by rolling out sheets of a dough made of durum wheat semolina, soft wheat flour, egg and water, then filled with a mixture of meat (beef and pork), dry-cured ham, mortadella and other ingredients.

Cooking and condiment tips:
Melt the butter in a frying pan, add the bacon in strips with plenty of sage leaves, and brown everything. Boil the casoncelli in lightly salted water, drain and arrange on a serving plate, then sprinkle with Grana Padano cheese and butter flavoured with bacon and sage. Serve hot.

Cooking time: 2 to 3 minutes

Best before end: 21 dd