Casônsèi from Val Camonica
Casônsèi della Val Camonica
Casônsèi dates back to the fourteenth century and is a specialty of Brescia in the Lombardy region of northern Italy. It is also known as casunzièi in Belluno, in the northeastern region of Veneto. The word casônsèi comes from the ancient term "cassoncelle," which probably meant "small caskets." Similar to ravioli, these half-moon-shaped parcels are made of an egg-based dough and can have a variety of fillings. The Renaissance version was bittersweet in taste, combing cinnamon and almonds. In the traditional cuisine of Brescia, casônsèi is typically filled with a mixture of sausage, bread dipped in milk, and grated Parmesan.
Yield: Serves 4
Time: Preparation time: 1 hour, plus 30 minutes resting Cooking time: 20 minutes
2 3/4 cups all-purpose flour, plus extra for dusting
3 eggs 1 tablespoon olive oil
For the filling
1 pound 2 ounces potatoes, diced
14 ounces Swiss chard, stalks removed
3 tablespoons butter
1 garlic clove, finely chopped
1 sprig chopped fresh parsley
1 leek, chopped
7 ounces Italian sausage, skinned and chopped
3/4 cups bread crumbs
Generous 1 cup grated Parmesan cheese
1 egg, lightly beaten
Salt and pepper
For the sauce
4 tablespoons butter, melted
2/3 cup grated Parmesan cheese
Make the pasta dough. Sift the flour into a mound on a counter and make a well in the center. Break the eggs into the well and add the oil and a pinch of salt. Knead to a soft dough, shape into a ball, cover with a clean dish towel, and let rest for 30 minutes. Meanwhile, make the filling. Cook the potatoes in lightly salted boiling water for 15-20 minutes until tender. Drain and mash. Cook the chard leaves in just enough boiling water to cover for 5-10 minutes until tender. Drain, squeeze out the excess liquid, and chop. Melt the butter in a pan. Add the garlic and parsley and cook over low heat, stirring frequently for a few minutes. Add the leek and sausage and cook, stirring occasionally, for 10 minutes. Remove the pan from the heat and let cool. Combine the sausage mixture, mashed potatoes, chard, bread crumbs, Parmesan, and egg in a bowl and season to taste with salt and pepper. Roll out the dough on a lightly floured counter into a thin sheet. Cut out rectangles about 3 1/4 x 6 1/4 inches. Put a mound of filling on each one, roll the dough up, and press the edges well to seal, then gently bend into a horseshoe shape. Cook the casônsèi in plenty of salted boiling water for 5 minutes until al dente. Drain, transfer to a warmed serving dish, pour the melted butter over them, and sprinkle with Parmesan. Serve immediately. Source Information From The Silver Spoon: Pasta. © 2009 Phaidon Press Limited. Published in the United States of America by Phaidon Press Limited.