Discover Lombardy - Casoncelli alla Bresciana
Bringing you the second Lombardy inspired recipe that our guests enjoyed at our recent "Discover Lombardy" day in partnership with Consorzio Franciacorta. Christine Smallwood, author of "An Appetite for Lombardy" delights us with another recipe from her book. This time it's a local speciality from Brescia - a pasta dish with added melted butter and sage leaves, which makes it a treat for the taste buds.Christine learnt the recipe in her travels around Italy from Michele, the manager of a traditional Osteria in Brescia. We encourage you to read the book for all the amazing stories and people behind the food.
Another great recipe from "An Appetite for Lombardy" is the Courgette Polpettine, which you can read here.
SERVES 4-5 PASTA: 330g 00 flour 3 eggs FILLING: 160g finely minced beef and pork 30g salumi (such as mortadella and prosciutto crudo), finely minced Olive oil for frying 65g Grana Padano, grated and extra for serving 20g breadcrumbs Butter and sage leaves to taste
To make the pasta mix the flour and the eggs together and knead to a smooth
dough. Cover and leave to rest for 30 minutes.
Fry the minced meats with some oil. Remove from the heat, add the cheese and
breadcrumbs, mix thoroughly and season.
Roll out the pasta thinly, either with a rolling pin or with a pasta machine and cut
into squares of 9cm. Put a small quantity of filling in the centre of each square
and fold over to form a triangle. Press the edges closed with a fork.
Cook the pasta parcels in boiling water until done to your liking. When cooked,
drain and put on a serving plate. Grate Grana Padano over them. Heat the butter
with the sage leaves in a pan then pour over the pasta before serving.
We paired it with Franciacorta Contadi Castaldi Brut NV & Ferghettina Rosé 2012.
From the book "An Appetite for Lombardy" by Christine Smallwood. For more delicious recipes and wonderful stories from Lombardy, buy the book here.
Photo credits Daniel Bone.
Published on: December 6, 2016