Casonsei
casoncelli Bergamo (in dialect Casonsèi de la Bergamo ") are produced exclusively in the Province of Bergamo .
Recipe Traditional pasta provides the use of: wheat flour, bran, eggs and water, for the dough instead of the many ingredients are ground for sausage, bread crumbs, pear (Spadona or Abbot), roast beef, grain Padano cheese, eggs, raisins, amaretto, spices (black or white pepper, nutmeg and cinnamon), lemon zest, garlic and parsley. For the realization of the stuffing must mix the eggs with the bread crumbs, Grana Padano, grated lemon zest, garlic and parsley finely chopped, spices, amaretti powder, chopped meat and other ingredients. The end result will be a smooth mixture. The pasta is made by mixing flour, flour, eggs and water until a uniform mixture of 0.6 mm thick. The sheet is then stretched and cut into circles with a diameter of between 6 and 8 cm, which is situated on the filling. The discs of dough are then turned in upon themselves and closed edges, shaped like a crescent. I will take a final look casoncelli pulp width varying between 6 and 8 cm and weight of 8-10 gr. The paste color is whitish while the filling varies from light brown to dark pink. (Information taken from: http://www.bg.camcom.it/release/macroaree/promozione/territorio/prodotti_tradizionali_bergamaschi/prodotti/casoncelli / index.jsp
Take a look since there are many local dishes.
0 comments:
Post a Comment