Casoncelli alla bergamasca

To prepare the Bergamasca casoncelli, start with the fresh pasta. In a bowl, pour the all-purpose flour and semolina 1. Mix with a fork, then while continuing to mix, add the egg 2 and let it absorb. Also add the water 3.

Knead everything until you get a homogeneous mixture 4; transfer it to a surface and knead it energetically 5 until it is smooth 6. Cover with plastic wrap and let it rest for 30 minutes in a cool place.

In the meantime, prepare the filling. Peel the pear 7, remove the core and first cut it into thin strips 8, then into cubes 9.

In a pan, heat a drizzle of oil, then add the pears 10 and cook them over high heat for 5-6 minutes until they are well browned 11. Let them cool and in the meantime pass the sausage meat through the meat grinder 12.

Also pass the roasted meat cut into pieces through the meat grinder 13 and combine the two types of meat in a large bowl 14. Finely chop the parsley 15.

Finely chop the garlic, after peeling and removing the core 16. Crumble the amaretti or crush them with the blade of a knife 17. Finally, finely chop the raisins 18.

Add the sautéed pears 19, the amaretti 20, and the breadcrumbs 21 into the bowl with the meat.

Also add the egg 22, the grated Grana Padano PDO 23, and the raisins 24.

Flavor with lemon zest 25, garlic 26, parsley 27, black pepper, nutmeg, and cinnamon. Also add a pinch of salt.

Knead the mixture with your hands 28 until it is compact and homogeneous 29. Then form balls of about 0.25 oz 30, which will be the filling for your casoncelli.

At this point, take the egg pasta. Divide it in half and cover one of the portions with plastic wrap to prevent it from drying out. Meanwhile, roll out the other portion with a pasta machine starting from the widest thickness. Once the sheet is obtained, fold the edges towards the center 32 and roll it out again, reducing the thickness of the rollers 33. Stretch the sheet in this way until you get a thickness of 0.02 - 0.04 inches.

Now cut discs from the sheet using a 2.5-inch round cutter 34. Knead the scraps again and let them rest for 15 minutes before rolling them out again. Place a ball of filling inside 35 and moisten the surface of the dough with a spray bottle filled with water 36. In this way, it will be easier to close them later.

Close the casoncelli into a half-moon shape 37, sealing the edges well. Then, using your fingers, turn it over 38 and press it in the center with your thumb 39.

Continue this way until they are all formed 40. Cook them in boiling water for about 6 minutes 41 and in the meantime, melt the butter with the sage 42.

Add a little pasta cooking water to the butter 43, then drain the casoncelli and sauté them quickly in the pan 44. Serve with a sprinkle of grated Grana Padano PDO 45.