질문하기
Stuffed pasta from Bergamo filled with meat, breadcrumbs, and amaretti, topped with sage butter. This high protein mediterranean family recipe blends sweet and savory in a uniquely Italian way.
1. Prepare the pasta dough by mixing flour and eggs until smooth; knead vigorously for 8 minutes and let rest under a damp towel for 30 minutes.
2. For the filling, sauté ground beef, pork, and chopped prosciutto over medium heat until cooked through, then cool slightly.
3. In a bowl, combine cooked meats, breadcrumbs, crumbled amaretti, parmesan, milk, and seasonings; mix until sticky and uniform.
4. Roll the rested dough into thin sheets (about ⅛ inch); cut into rounds, and spoon a small amount of filling onto each; fold and seal tightly to prevent leakage.
5. Bring a large pot of salted water to a gentle boil; cook casoncelli for 4–5 minutes until they float, stirring occasionally for even doneness.
6. In a saucepan, melt butter over medium heat, add sage leaves, and cook until butter is golden and aromatic, but not browned.
7. Drain casoncelli well, arrange on warm plates, and drizzle generously with sage butter; serve immediately for optimal texture.
