Brescian
- Filling
- Breadcrumbs, hard cheese, parsley and butter
- Accompaniment
- Butter, sage and grated cheese
Casoncelli
Casoncelli are Lombard filled egg pasta, with distinct Brescian and Bergamasque recipes.
- Shape
- Filled egg pasta
- Try with
- Butter and sage
Two local fillings
These are documented recipes, not one formula for every household.
Bergamasque
- Filling
- Meat, amaretti, Parmigiano, raisins and parsley
- Accompaniment
- Butter, bacon and sage
| Brescian | Bergamasque | |
|---|---|---|
| Filling | Breadcrumbs, hard cheese, parsley and butter | Meat, amaretti, Parmigiano, raisins and parsley |
| Accompaniment | Butter, sage and grated cheese | Butter, bacon and sage |
The Brescian dough and filling
For Brescian casoncelli, flour and eggs are worked into a smooth dough, with a little water if needed. The dough is wrapped and rested in the refrigerator before it becomes the pasta casing.
The filling brings together butter, breadcrumbs, hard cheese and parsley. Garlic can be warmed in the butter first; after the pan comes off the heat, the parsley, crumbs and cheese are mixed in. A little hot stock helps bring the mixture to a soft, compact consistency. These casoncelli differ from the Bergamasque versions with meat, amaretti and raisins.
Butter and sage
Serve both Bergamasque and Brescian casoncelli with butter and sage. For Italia.it’s Bergamasque version, add bacon; its filling includes meat, amaretti and raisins. For the Brescian recipe, use the filling of breadcrumbs and hard cheese.
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