Casoncelli alla Bergamasca: The Original Recipe with Butter, Sage, and Pancetta

Imagine the enveloping aroma of melted butter with sage, the crispiness of pancetta, and that savory filling that explodes in your mouth. We're talking about Casoncelli alla Bergamasca, a true culinary embrace that tastes of home, tradition, and love.

Too often, however, homemade casoncelli seem like a titanic undertaking: the pasta breaks, the filling is bland, or the sauce doesn't come together. And the fear of not replicating the authentic taste of the Bergamo valleys, the one you tasted in that unforgettable farmhouse, holds you back from getting into the kitchen.

Fear not! Here on Search Recipes, your trusted grandma chef reveals all the secrets to preparing true Casoncelli alla Bergamasca, the kind that will make you exclaim 'Wow!'. I guarantee such success that you'll feel right at home, just like in an old Bergamo trattoria. No more bland fillings or casoncelli that break. I'll guide you step by step to achieve the perfect filling, thin pasta, and a butter and sage sauce that enhances every bite, as true Bergamo tradition dictates.

Smart Ingredients: The Choice That Makes the Difference

Every great dish begins with carefully chosen ingredients. It's not just a list, but a thoughtful selection to guarantee your success.

For the Fresh Pasta (approx. 4 servings, 400-500g of casoncelli):

• 200g 00 Flour: The base for an elastic and easy-to-work dough.
• 100g Durum Wheat Semolina (Rimacinata): Adds tenacity and that porosity that absorbs the sauce.
• 3 Very Fresh Medium Eggs: They are the binder and richness of the pasta. Choose excellent quality ones!
• A pinch of Salt: To enhance the flavor.

For the Filling (the heart of the Casoncelli):

• 150g Roasted or Boiled Meat (Beef and/or Pork): Traditionally, leftovers are used. If you don't have them, you can lightly brown some mixed ground meat. It's the savory base.
• 50g Breadcrumbs: Used to absorb excess moisture and give structure to the filling.
• 50g Grated Parmigiano Reggiano DOP: Essential for savoriness and umami.
• 20g Dry Amaretti Cookies: Don't wrinkle your nose! It's the secret ingredient that gives that typical bittersweet and aromatic touch to Bergamo-style casoncelli. Don't omit them!
• 20g Raisins: Another bittersweet touch that perfectly balances the savoriness of the meat and cheese.
• 1 Small Egg: To bind all the filling ingredients.
• Nutmeg: A generous grating for an unmistakable aroma.
• Meat Broth (q.s.): To soften the filling if necessary.
• Salt and Black Pepper: To adjust the flavor.

For the Sauce (the golden veil):

• 100g Excellent Quality Butter: Don't skimp here! It's the star of the sauce. Good butter makes all the difference.
• 100g Diced Pancetta Tesa (or Guanciale): For crispiness and a smoky flavor.
• A Few Fresh Sage Leaves: The aroma of sage with butter is a classic that never disappoints.
• Grated Parmigiano Reggiano DOP: To finish the dish.

The 3 Mistakes Not to Make for Perfect Casoncelli (and How to Avoid Them)

I've seen disappointment too many times in the eyes of those who try their hand at casoncelli. Here are the most common mistakes and how to avoid them, for an impeccable result:

1. Pasta too thick or too thin: If it's too thick, it will be gummy. If too thin, it will break during cooking. The key is to roll it until it's almost transparent, but still resistant. Use a pasta machine for a uniform result.
2. Filling too wet or too dry: A filling that's too wet will cause the pasta to break. Too dry will be bland and floury. The ideal consistency is soft but compact, easy to work with. If it's too dry, add a tablespoon of broth; if too wet, a little breadcrumbs.
3. Excessive cooking: Casoncelli cook in just a few minutes. If you leave them too long, they will become soft and the filling might leak out. Be quick and drain them as soon as they float to the surface.

Grandma's Secret: The Magic Touch for Authentic Flavor

My grandmother, originally from Bergamo, always told me: "The secret to casoncelli isn't just in the ingredients, but in balancing the flavors of the filling. And never skimp on the quality of the butter for the sauce! It's its aroma that makes you feel at home."

A trick she passed down to me is to let the pasta dough rest for at least 30 minutes in the refrigerator, wrapped in plastic wrap. This allows the gluten to relax, making the pasta more elastic and easier to roll, reducing the risk of it breaking. Furthermore, for the filling, make sure to finely chop all ingredients; there shouldn't be any coarse pieces that could puncture the pasta. And don't forget to toast the pancetta well: its crispiness is essential for the contrast in textures.

Let's Prepare Casoncelli alla Bergamasca Together: The Step-by-Step Guide

1. Prepare the Fresh Egg Pasta

1. On a pastry board, pour the flours into a well. In the center, crack the eggs and add a pinch of salt.
2. With a fork, beat the eggs, gradually incorporating the flour from the edges.
3. When the dough starts to come together, knead it by hand energetically for at least 10-15 minutes, until you get a smooth and elastic ball.
4. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This step is crucial for its elasticity.

2. Prepare the Perfect Filling

1. If using cooked meat, finely chop it with a knife or pass it through a meat grinder. If using raw meat, lightly brown it in a pan and then chop it.
2. In a large bowl, combine the chopped meat, breadcrumbs, Parmigiano Reggiano, crumbled amaretti, raisins (previously soaked in warm water and squeezed), the small egg, a generous grating of nutmeg, salt, and pepper.
3. Mix all ingredients well with your hands until you get a homogeneous and compact mixture. If it's too dry, add a tablespoon of meat broth. It should be soft but workable.

3. Form the Casoncelli

1. Take the dough out of the refrigerator and divide it into several parts.
2. Roll out each part with a pasta machine (or a rolling pin) until you get a thin, almost transparent sheet (thickness 7 on a pasta machine, if it goes up to 9).
3. Using a round cutter or a glass (6-7 cm diameter), cut out circles from the sheet.
4. In the center of each circle, place a small amount of filling (about a teaspoon).
5. Fold the circle in half to form a half-moon, sealing the edges well with your fingers to prevent the filling from leaking out during cooking.
6. Now, bring the two points of the half-moon together, overlapping them and pressing lightly to form the typical candy or "casoncello" shape.
7. Arrange the casoncelli as you make them on a tray dusted with semolina, spacing them out to prevent sticking.

4. Prepare the Sauce and Cook

1. In a large pan, melt the butter over low heat.
2. Add the diced pancetta and brown it until crispy.
3. Add the sage leaves and let them flavor the hot butter for a few minutes. Keep the sauce warm.
4. Meanwhile, bring a large pot of salted water to a boil.
5. Gently drop the casoncelli into the boiling water. Cook them for 3-4 minutes, or until they float to the surface and the pasta is cooked but still al dente.
6. With a slotted spoon, transfer the casoncelli directly into the pan with the butter, sage, and pancetta.
7. Toss them gently for a couple of minutes, adding a ladleful of cooking water if necessary, to create a velvety sauce.

5. Plate and Serve

Serve the Casoncelli alla Bergamasca immediately, piping hot, dusted with plenty of grated Parmigiano Reggiano. The aroma will fill your kitchen, and your guests won't be able to wait to taste them!

Tips and Frequently Asked Questions about Casoncelli alla Bergamasca

Here are some of the most common questions I get asked, to clear up any doubts and guarantee you even greater success.

Can I prepare the filling in advance?

Certainly! You can prepare the filling even the day before and store it in the refrigerator, well covered, for 24 hours. In fact, the flavors will meld even better!

How can I store raw casoncelli?

Once formed, you can arrange them on a floured tray and cover them with a damp cloth. They can be stored in the refrigerator for up to 24 hours. If you want to store them longer, freezing is the best solution.

Can I freeze casoncelli?

Absolutely yes! Arrange the raw casoncelli on a tray, well spaced out, and place them in the freezer for about an hour, until they are hardened. Then transfer them to freezer bags. They can be stored for 2-3 months. When you want to cook them, drop them directly from frozen into boiling water, adding a couple of minutes to the cooking time.

What is the right wine to pair with Casoncelli?

A light and fruity red wine, typical of the area, such as a Valcalepio Rosso DOC, would be the perfect pairing. Alternatively, a Pinot Noir or a dry Lambrusco can be a pleasant surprise.

I can't find amaretti, can I omit them?

Amaretti are a distinctive element of Bergamo-style casoncelli and contribute to that unique bittersweet balance. If you really can't find them, you can try substituting them with a touch of honey or a pinch of sugar and some grated lemon zest, but the result won't be the same. I strongly recommend looking for them!

A Masterpiece of Tradition is Served!

There you have it! Now you no longer just have a recipe, but all the secrets to bring a dish to the table that tastes of home, tradition, and love. Your Casoncelli alla Bergamasca will be a triumph of flavors and textures, a true culinary journey into the Bergamo valleys.

Don't be afraid to experiment. Cooking is an act of creativity and passion. But start with this solid and foolproof base, and you'll see that applause won't be lacking. Every bite will be an unforgettable experience, a tribute to true Italian cuisine.

Have you prepared your Casoncelli alla Bergamasca? We're very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram by tagging @CercaRicette.it. If you loved this recipe, you can't miss our guide to preparing perfect homemade Fresh Egg Pasta or our recipe for Mantua Pumpkin Tortelli, another jewel of Italian stuffed pasta.