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italianutama· 4 servings

≈228 kkal · P 6.3g · L 1.1g · KH 22.4g (per recipe, TKPI estimate)

Casoncelli ala Bergamasca

Casoncelli alla Bergamasca

Casoncelli ala Bergamasca
Photo: Florixc, Public domain · wikimedia-commons

Ingredients

  • 500g All-purpose flour (farina 00)
  • 4 Large eggs
  • 1 tsp Salt
  • 250g Pork loin (lombata di maiale)
  • 100g Mortadella
  • 50g Parmigiano Reggiano (grated)
  • 50g Pecorino Romano (grated)
  • 1 Egg yolk
  • 1 tbsp Bread crumbs
  • 1 tbsp White wine
  • Black pepper (freshly ground)
  • 1 tbsp Butter
  • 1 tbsp Sage leaves
  • 1 tbsp Vegetable oil

Instructions

  1. 1Mix flour, eggs, and salt to form a smooth dough; let rest for 30 minutes.
  2. 2Finely mince pork loin and mortadella; mix with grated cheeses, egg yolk, breadcrumbs, white wine, and pepper.
  3. 3Roll out the rested dough thinly and cut into circles.
  4. 4Place a spoonful of filling in the center of each circle; fold over to form a semi-circle and seal edges.
  5. 5Bring a large pot of salted water to a boil and cook the casoncelli until they float.
  6. 6In a pan, melt butter with vegetable oil and sauté fresh sage leaves.
  7. 7Drain the pasta and toss immediately with the sage butter sauce.
  8. 8Serve hot with extra grated cheese on top.

Source: llm-generated