Casoncelli alla Bergamasca are traditional stuffed pasta from Bergamo, filled with pork, beef, breadcrumbs, cheese, pear, raisins, and amaretti. They are served with browned butter, sage, and crisp pancetta.
Keep the filling refrigerated because it contains raw sausage and egg. Do not overfill the pasta, or the casoncelli may split while boiling. The traditional Bergamo preparation uses thin pasta rounds, a sweet-and-savory meat filling, and a dressing of butter, sage, and pancetta.
Combine the “00” flour and durum-wheat flour on a clean work surface and form a well in the center.
Add the two eggs and gradually incorporate the flour, adding a small amount of water as needed to form a firm dough.
Knead for 8 to 10 minutes, until smooth and elastic.
Wrap the dough tightly and refrigerate it for 30 minutes.
Combine the breadcrumbs, egg, Grana Padano, sausage meat, roast beef, crushed amaretti, raisins, pear, garlic, parsley, lemon zest, nutmeg, cinnamon, white pepper, black pepper, and a small amount of salt.
Mix the filling thoroughly while keeping it cold. Refrigerate it until ready to assemble the pasta.
Roll the rested dough into sheets approximately 0.6 millimeters thick.
Cut the pasta into circles measuring 2½ to 3 inches across.
Place a small spoonful of filling in the center of each circle.
Fold each circle in half to form a semicircle and press the edges firmly to seal.
Gently press the center of each filled pasta piece inward and curve the edges slightly to create the traditional casoncello shape.
Bring a large pot of salted water to a boil.
Meanwhile, melt the butter in a large skillet over medium-low heat.
Add the pancetta and sage and cook until the pancetta is crisp and the butter is lightly browned.
Add the casoncelli to the boiling water and cook for 7 to 8 minutes.
Test one piece before serving to confirm that the pork filling is fully cooked and has reached 160°F (71°C).
Drain the casoncelli carefully and transfer them to the skillet.
Toss gently with the butter, sage, and pancetta.
Serve immediately with additional grated Grana Padano, if desired.
