Casoncelli

*Casoncelli*
Alternative names	Casonsèi
Type	Pasta
Place of origin	Italy
Region or state	Lombardy
	Media: Casoncelli;

Casoncelli (Italian: [kazonˈtʃɛlli]; Lombard: casonsèi, Lombard: [kazonˈsɛj], in Eastern Lombard) are a type of stuffed pasta typical of the culinary tradition of Lombardy, in the northcentral part of Italy.^[1]

The shell typically consists of two sheets of pasta, about 4 cm (1.6 in) long, pressed together at the edges, like that of ravioli. 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 breadcrumbs, eggs, Parmesan cheese, ground beef, salami or sausage. Variants of filling include spinach, raisins, amaretto biscuits, pear, and garlic;^[2] while the casoncelli alla bresciana are stuffed with a mixture of breadcrumbs, Parmesan, garlic, parsley, nutmeg and broth.^[3] They are typically served with burro e salvia: melted butter flavored with sage leaves.

References

^ Whatamieating.com Casoncelli entry at whatamieating.com. Accessed on 2010-01-14.
^ Casoncelli alla bergamasca Archived 2016-03-04 at the Wayback Machine, recipe at cookaround.com (in Italian). Accessed on 2013-12-01.
^ Casoncelli alla bresciana Archived 2016-03-04 at the Wayback Machine, recipe at cookaround.com (in Italian). Accessed on 2013-12-01.

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[whatam-1] Whatamieating.com Casoncelli entry at whatamieating.com. Accessed on 2010-01-14.

[2] Casoncelli alla bergamasca Archived 2016-03-04 at the Wayback Machine, recipe at cookaround.com (in Italian). Accessed on 2013-12-01.

[3] Casoncelli alla bresciana Archived 2016-03-04 at the Wayback Machine, recipe at cookaround.com (in Italian). Accessed on 2013-12-01.

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Casoncelli

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References

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