Casoncelli
 |
|
| Origin | |
|---|---|
| Alternative name(s) | Casonsèi |
| Place of origin | Italy |
| Region or state | Lombardy |
| Type | Pasta |
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
<templatestyles src="Div col/styles.css"/>
References
<templatestyles src="Reflist/styles.css" />
Cite error: Invalid <references> tag; parameter "group" is allowed only.
<references />, or <references group="..." /><templatestyles src="Asbox/styles.css"></templatestyles>
 |
This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |
- ↑ 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.
