The Pasta Atlasof Italy

Lombardy / Stuffed Pasta

Casoncelli alla Bergamasca

Sweet-savory filled pasta with meat, crumbs, cheese, and sometimes raisins, served with butter, sage, and pancetta.

150 minutes Hard Serves 6 stuffed crescents

Method

  1. Mix meat, breadcrumbs, cheese, egg, raisins, nutmeg, zest, salt, and pepper.
  2. Place small mounds on pasta, fold, and seal into crescents.
  3. Cook pancetta until crisp; add butter and sage.
  4. Boil casoncelli until tender.
  5. Transfer to the butter sauce with a splash of water.
  6. Serve with extra cheese.
Cook's note: The filling should taste balanced: savory first, with just enough sweetness to notice.

Why this dish belongs to Lombardy

Casoncelli show Lombardy's taste for fillings that stretch meat with bread, cheese, and aromatic sweetness.

Read the Lombardy pasta history page

Keep cooking Lombardy

Related recipes