Casoncelli
 | |
| Alternative names | Casonsèi |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | Lombardy |
 Cookbook: Casoncelli  Media: Casoncelli | |
Casoncelli [kazonˈtʃɛlli] (or casonsèi in the local dialect) are kind of stuffed pasta, typical of the culinary tradition of Lombardy, in the north-central part of Italy.[1]
The shell typically consists of two sheets of pasta, about 4 cm long, pressed together at the edges, like that of ravioli. Alternatively it is a disk folded in two and shaped like a sweet wrapper. Casoncelli in the style alla bergamasca are typically stuffed with a mixture of bread crumbs, egg, parmesan, ground beef, salami or sausage. Variants of filling include spinach, raisins, amaretto biscuits, pear, and garlic;[2] while the casoncelli alla bresciana are stuffed with a mixture of bread crumbs, parmesan, garlic, parsley, nutmeg and broth.[3] They are typically served with burro e salvia: melted butter flavored with sage leaves.
See also
- Casunziei, a similar stuffed pasta from North-East Italy
- Mezzelune, a similarly shaped pasta from Tyrol
- Pierogi
- Ravioli
- Gyoza
- Won ton
- List of pasta
- Italian cuisine
References
- ↑ Whatamieating.com Casoncelli entry at whatamieating.com. Accessed on 2010-01-14.
- ↑ Casoncelli alla bergamasca, recipe at cookaround.com (in Italian). Accessed on 2013-12-01.
- ↑ Casoncelli alla bresciana, recipe at cookaround.com (in Italian). Accessed on 2013-12-01.