Casoncelli
 | |
| Alternative names | Casonsèi |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | Lombardy |
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.
See also
[edit]
Media related to Casoncelli at Wikimedia Commons
- List of pasta
- Casunziei – a similar stuffed pasta from northeast Italy
- Mezzelune – a similarly shaped pasta from Tyrol
References
[edit]- ^ 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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