Casoncelli
Alternative names | Casonsèi |
---|---|
Type | Pasta |
Place of origin | Italy |
Region or state | Lombardy |
Casoncelli (Italian pronunciation: [kazonˈtʃɛlli]; casonsèi [kazonˈsɛj] in the local dialect) are a 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, , 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 : 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 dishes
- List of stuffed dishes
- Italian cuisine
References[]
- ^ Whatamieating.com Casoncelli entry at whatamieating.com. Accessed on 2010-01-14.
- ^ Casoncelli alla bergamasca Archived 2016-03-04 at the Wayback Machine, recipe at cookaround.com (in Italian). Accessed on 2013-12-01.
- ^ Casoncelli alla bresciana Archived 2016-03-04 at the Wayback Machine, recipe at cookaround.com (in Italian). Accessed on 2013-12-01.
- Cuisine of Lombardy
- Pasta dishes
- Stuffed dishes
- Italian cuisine stubs