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{{Short description|A traditional stuffed pasta from Lombardy, Italy}} | |||
[[File:Casoncelli_in_una_grande_padella.jpg|thumb|right|Casoncelli being cooked in a large pan]] | |||
'''Casoncelli''' (singular: '''casoncello''') is a type of stuffed pasta originally from the [[Lombardy]] region in northern [[Italy]]. It is particularly associated with the provinces of [[Bergamo]] and [[Brescia]]. The dish is known for its distinctive shape and rich filling, which varies by local tradition. | |||
== | ==History== | ||
Casoncelli has a long history in Lombardy, with its origins dating back to the Middle Ages. The name "casoncelli" is believed to derive from the Latin word "casa," meaning "house," possibly referring to the homemade nature of the pasta. Traditionally, casoncelli was a dish prepared by rural families using readily available ingredients. | |||
==Preparation== | |||
The preparation of casoncelli involves making a pasta dough from [[flour]] and [[eggs]], which is then rolled out into thin sheets. The filling typically includes a mixture of [[breadcrumbs]], [[cheese]], [[egg]], and [[meat]], such as [[pork]] or [[beef]]. Some variations may include [[sausage]], [[spinach]], or [[raisins]]. | |||
== | ===Filling=== | ||
The filling for casoncelli is a key element that distinguishes it from other types of stuffed pasta. In the Bergamo version, the filling often includes [[amaretti]] biscuits and [[pear]], providing a sweet contrast to the savory ingredients. In Brescia, the filling is more straightforward, focusing on meat and cheese. | |||
===Shaping=== | |||
Casoncelli is shaped by placing small amounts of filling onto the pasta sheet, folding it over, and sealing the edges. The pasta is then pinched or crimped to create a half-moon shape, with the edges often twisted to resemble a candy wrapper. | |||
== Serving == | ==Cooking and Serving== | ||
Casoncelli is typically boiled in salted water until it floats to the surface, indicating it is cooked. It is then served with a sauce, often made from [[butter]], [[sage]], and [[pancetta]], which complements the flavors of the filling. The dish is sometimes garnished with [[grated cheese]], such as [[Grana Padano]] or [[Parmigiano-Reggiano]]. | |||
Casoncelli | ==Cultural Significance== | ||
Casoncelli is more than just a dish; it is a symbol of Lombard culinary tradition. It is often prepared for special occasions and family gatherings, reflecting the region's emphasis on hearty, comforting food. The dish showcases the resourcefulness of Lombard cuisine, using simple ingredients to create a flavorful and satisfying meal. | |||
== | ==Related pages== | ||
* [[Ravioli]] | |||
* [[Italian | * [[Tortellini]] | ||
* [[Italian cuisine]] | |||
* [[Pasta]] | * [[Pasta]] | ||
[[Category:Italian | [[Category:Italian cuisine]] | ||
[[Category:Pasta]] | [[Category:Pasta]] | ||
[[Category:Lombardy]] | [[Category:Lombardy]] | ||
Latest revision as of 05:25, 16 February 2025
A traditional stuffed pasta from Lombardy, Italy
Casoncelli (singular: casoncello) is a type of stuffed pasta originally from the Lombardy region in northern Italy. It is particularly associated with the provinces of Bergamo and Brescia. The dish is known for its distinctive shape and rich filling, which varies by local tradition.
History[edit]
Casoncelli has a long history in Lombardy, with its origins dating back to the Middle Ages. The name "casoncelli" is believed to derive from the Latin word "casa," meaning "house," possibly referring to the homemade nature of the pasta. Traditionally, casoncelli was a dish prepared by rural families using readily available ingredients.
Preparation[edit]
The preparation of casoncelli involves making a pasta dough from flour and eggs, which is then rolled out into thin sheets. The filling typically includes a mixture of breadcrumbs, cheese, egg, and meat, such as pork or beef. Some variations may include sausage, spinach, or raisins.
Filling[edit]
The filling for casoncelli is a key element that distinguishes it from other types of stuffed pasta. In the Bergamo version, the filling often includes amaretti biscuits and pear, providing a sweet contrast to the savory ingredients. In Brescia, the filling is more straightforward, focusing on meat and cheese.
Shaping[edit]
Casoncelli is shaped by placing small amounts of filling onto the pasta sheet, folding it over, and sealing the edges. The pasta is then pinched or crimped to create a half-moon shape, with the edges often twisted to resemble a candy wrapper.
Cooking and Serving[edit]
Casoncelli is typically boiled in salted water until it floats to the surface, indicating it is cooked. It is then served with a sauce, often made from butter, sage, and pancetta, which complements the flavors of the filling. The dish is sometimes garnished with grated cheese, such as Grana Padano or Parmigiano-Reggiano.
Cultural Significance[edit]
Casoncelli is more than just a dish; it is a symbol of Lombard culinary tradition. It is often prepared for special occasions and family gatherings, reflecting the region's emphasis on hearty, comforting food. The dish showcases the resourcefulness of Lombard cuisine, using simple ingredients to create a flavorful and satisfying meal.
