Casônsèi della Val Camonica
Casônsèidates back to the fourteenth century and is a specialty of Brescia in the Lombardy region of northern Italy. It is also known ascasunzièiin Belluno, in the northeastern region of Veneto. The wordcasônsèicomes from the ancient term "cassoncelle," which probably meant "small caskets." Similar to ravioli, these half-moon-shaped parcels are made of an egg-based dough and can have a variety of fillings. The Renaissance version was bittersweet in taste, combing cinnamon and almonds. In the traditional cuisine of Brescia,casônsèiis typically filled with a mixture of sausage, bread dipped in milk, and grated Parmesan.
Ingredients
Serves 4
For the filling
For the sauce
Step 1
Make the pasta dough. Sift the flour into a mound on a counter and make a well in the center. Break the eggs into the well and add the oil and a pinch of salt. Knead to a soft dough, shape into a ball, cover with a clean dish towel, and let rest for 30 minutes.
Step 2
与此同时,使填充。煮的土豆lightly salted boiling water for 15-20 minutes until tender. Drain and mash. Cook the chard leaves in just enough boiling water to cover for 5-10 minutes until tender. Drain, squeeze out the excess liquid, and chop. Melt the butter in a pan. Add the garlic and parsley and cook over low heat, stirring frequently for a few minutes. Add the leek and sausage and cook, stirring occasionally, for 10 minutes. Remove the pan from the heat and let cool. Combine the sausage mixture, mashed potatoes, chard, bread crumbs, Parmesan, and egg in a bowl and season to taste with salt and pepper.
Step 3
Roll out the dough on a lightly floured counter into a thin sheet. Cut out rectangles about 3 1/4 x 6 1/4 inches. Put a mound of filling on each one, roll the dough up, and press the edges well to seal, then gently bend into a horseshoe shape. Cook the casônsèi in plenty of salted boiling water for 5 minutes until al dente. Drain, transfer to a warmed serving dish, pour the melted butter over them, and sprinkle with Parmesan. Serve immediately.
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Reviews (3)
Back to TopI was making this for 8 people, and so I doubled the recipe. I forgot to double the potatoes, but considering Andrea Maria's review, I didn't get more. I think that maybe was smart, because the italian sausage and chard were the stars of the filling. It was delicious. This was my first time making pasta and I didn't to want to mess it up for a dinner party of 8, so I looked at another site for the casônèi pasta recipe, and it actually may have been the same: 6 eggs to 600g (about 5 cups) flour. I used the dough hook on my KitchenAid to mix, and after it rested it was fine. My only complaint was that I wish there was advice for storing when making them ahead of time. I made them an hour before guests arrived, and they stuck to the bottom of my floured pan because they absorbed the flour. So they just weren't as pretty.
aleks1217
Minneapolis, MN
3/6/2011
Not worth the time or effort for the flavors. I used my own pasta recipe since the review stated that the one listed is off. I followed the directions to make the shapes and even researched casoncelli to get an accurate picture of the pasta shape. It certianly does not look ANYTHING like the picture for this recipe. They should not look like ravioli, but if I were to make them again, I would make ravioli for simplicity. Additionally, I didn't like the potato flavor...taste was too similar to a pierogi, so next time I would add ricotta instead of potatoes and maybe goat cheese instead of the parmesan.
Andrea_Maria
10/31/2010
I've never made homemade pasta before, but this recipe seemed like a great way to start. I stayed in a town in the Brescia region of Italy for a month several years ago and had this very same dish. However, without having had prior fresh pasta experience, something did not work well with the pasta dough recipe as written. After adding all the eggs and oil and kneading it together, all I had was a pile of lumpy flour. Looking on epi for other fresh pasta dough, the other recipes I came across called for twice as many eggs and also water. After playing around I finally got to a workable dough after adding an extra egg and 1/4 cup of water and another tbls of oil. I found it quite difficult to roll out to a thin sheet, so the dough was a bit thick. The filling was delicious and so great with the simple butter and cheese topping.
Anonymous
chicago
1/28/2010
