Casoncelli (; in

Eastern Lombard Eastern Lombard is a group of closely related variants of Lombard, a Gallo-Italic dialect spoken in Lombardy, mainly in the provinces of Bergamo, Brescia and Mantua, in the area around Cremona and in parts of Trentino. Its main variants are ...

) are a kind of

stuffed pasta Filled pasta or stuffed pasta refers to a dumpling with a flour, especially pasta, wrapper or skin, usually sealed, surrounding a variety of fillings. Such pasta is especially common in non-tropical regions of Eurasia. Examples of filled pasta ...

, typical of the culinary tradition of Lombardy, in the north-central part of

Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical ...

.
Whatamieating.com Casoncelli
entry at whatamieating.com. Accessed on 2010-01-14. The shell typically consists of two sheets of pasta, about long, pressed together at the edges, like that of

ravioli Ravioli (; singular: ''raviolo'', ) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, tho ...

. Alternatively it is a disk folded in two and shaped like a sweet wrapper. Casoncelli in the style '' alla bergamasca'' are typically stuffed with a mixture of

bread crumb Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thick ...

egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...

Parmesan Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' i ...

ground beef Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloa ...

salami Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 da ...

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

. Variants of filling include

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed eith ...

raisin A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the d ...

amaretto biscuit Amaretto (Italian for "a little bitter") is a sweet Italian liqueur that originated in Saronno. Depending on the brand, it may be made from apricot kernels, bitter almonds, peach stones, or almonds, all of which are natural sources of the ben ...

pear Pears are fruits produced and consumed around the world, growing on a tree and harvested in the Northern Hemisphere in late summer into October. The pear tree and shrub are a species of genus ''Pyrus'' , in the family Rosaceae, bearing the p ...

, and

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northe ...

; while the casoncelli '' alla bresciana'' are stuffed with a mixture of

s, Parmesan, garlic,

parsley Parsley, or garden parsley ('' Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, ...

nutmeg Nutmeg is the seed or ground spice of several species of the genus '' Myristica''. '' Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, ...

and

broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...

.Casoncelli alla bresciana
, recipe at cookaround.com (in Italian). Accessed on 2013-12-01. They are typically served with '' burro e salvia'': melted butter flavored with

sage Sage or SAGE may refer to: Plants * ''Salvia officinalis'', common sage, a small evergreen subshrub used as a culinary herb ** Lamiaceae, a family of flowering plants commonly known as the mint or deadnettle or sage family ** ''Salvia'', a large ...

leaves.

References

Cuisine of Lombardy Pasta dishes Stuffed dishes {{Italy-cuisine-stub

See also

References