Casoncelli alla Bergamasca
Each month, Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore create thoughtful pairings that bring out the best in wine and food. From familiar Terroni classics to creative seasonal offerings, each recipe is guided by Italian tradition, made for you to recreate and enjoy from home.
Enjoy this month's perfect pairing for Contadi Castaldi Franciacorta DOCG Brut
featured in the 6-bottle mixed and 4-bottle white case for November 2025.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Casoncelli alla Bergamasca
Serves 6-8
Ingredients
For the fresh pasta:
- 200 g all-purpose flour
- 50 g fine durum wheat semolina
-
150 g eggs (about 3 small)
For the filling:
- 150 g pasta di salame ( for this you can sub in simple fresh sausage or a fresh salamella)
- 125 g breadcrumbs
- 105 g Abate pears (or another firm, sweet pear)
- 100 g roasted beef, minced
- 75 g Grana Padano, grated
- 50 g egg (about 1 small)
- 30 g raisins
- 25 g amaretti cookies, crumbled
- 1 clove garlic, minced
- Lemon zest, to taste
- Black pepper, to taste
- Ground cinnamon, to taste
- Nutmeg, to taste
- Parsley, minced
- Salt, to taste
For finishing:
- Butter
- Sage leaves
- Grana Padano, for serving
Method
- Combine the flours in a large bowl. Beat in the eggs, mixing until the dough comes together. Knead on a lightly floured surface until smooth and elastic, about 8–10 minutes. Cover with plastic wrap and let rest in a cool spot for 30 minutes.
- Peel, core, and cut the pears into thin strips, then dice. In a hot skillet, sauté the pears in a drizzle of olive oil until golden and slightly caramelized, about 5–6 minutes. Let cool.
- If using salame paste or salamella grind it in a mixer if using fresh sausage just mix it with the roasted beef, then combine in a bowl with the pears. Add breadcrumbs, raisins, crumbled amaretti, egg, Grana Padano, garlic, parsley, and season with lemon zest, black pepper, cinnamon, nutmeg, and a pinch of salt. Mix until smooth and well-combined. Roll the mixture into small balls, about 7 g each.
- Divide the dough in half, keeping one portion covered. Roll out the other portion with a pasta machine or rolling pin, thinning gradually to 0.6–0.9 mm. Cut 6 cm discs with a round cutter. Gather scraps, rest 15 minutes in a plastic bag, and roll again.
- Place a ball of filling in the center of each disc, fold into a half-moon, and pinch to seal. Press gently in the center with your thumb to create the signature shape.
- Bring a large pot of salted water to a boil and cook the casoncelli for 6 minutes. Meanwhile, melt butter with sage in a skillet. Add a splash of pasta water, then toss the drained pasta gently in the butter until coated. Serve immediately with a generous sprinkle of Grana Padano.
Buon appetito!
