Casoncelli uit Bergamo met varkensworst, brood en rozijnen
Casoncelli is een traditionele pastavorm uit de regio Lombardije in Noord-Italië. Deze kleine, halve maan-vormige pasta is gevuld met een mengsel van onder andere varkensworst, broodkruim, kaas en rozijnen. Geserveerd met gesmolten boter en verse salie vormt het een klassiek gerecht uit de Italiaanse provincies Bergamo en Brescia.
Ingrediënten
Voor het pastadeeg
- 300 gram bloem 00
- 100 gram semola
- 4 eieren
Voor de vulling
- 6 eetlepels rozijnen
- 60 gram grana padano (plus extra voor garnering)
- 1 teentje knoflook
- 300 gram varkensworst
- 120 gram broodkruim
- 1 ei
Voor de saus
- 200 gram boter
- 10 blaadjes verse salie
- Snufje zwarte peper (optioneel)
Zelfgemaakte casoncelli
Bereidingswijze
1. Maak het pastadeeg
Meng de bloem met de eieren en kneed tot een elastisch deeg. Laat het rusten onder huishoudfolie.
2. Bereid de vulling
Week de rozijnen 10 minuten in warm water. Verwijder het vel van de worst, rasp de kaas en snipper het knoflookteentje. Hak de rozijnen fijn en meng alles samen met het broodkruim en ei.
3. Maak de casoncelli
Rol het deeg dun uit (ongeveer 1 mm) en steek rondjes van 6–8 cm uit. Leg een beetje vulling in het midden, vouw dubbel en druk de randjes goed aan. Duw lichtjes in het midden om de typische vorm te krijgen.
4. Kook en serveer
Kook de pasta in gezouten water gedurende 3–4 minuten. Smelt intussen de boter en voeg de salie toe. Voeg de pasta toe aan de saus en meng goed. Serveer met extra grana padano en zwarte peper.
Neem deel aan onze pasta kookworkshops en cursussen
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