Ingredients

• 200 g of pork in mixed cuts
• 200 g of veal thigh pulp
• 200 g flour 0
• 60 g Grana Padano Dop
• 50 g sliced ​​bacon
• 40 g milk
• 20 g raisins
• 2 eggs
• an onion
• a stalk of celery
• a small carrot
• a pear
• sage
• rosemary
• dry white wine
• seed oil
• butter
• salt

For the traditional casoncelli recipe, mix the flour with the eggs and let the covered dough rest for an hour. Cut the meat into large bites. Chop the onion, celery and carrot and fry them in 2 tablespoons of seed oil for 2 minutes, then add the meat, a few sage leaves, a sprig of rosemary, a little salt and continue cooking for 15 minutes; blend with half a glass of white wine, leave to flavor for 2 minutes, then turn off the heat and remove sage and rosemary. Cut the pear into cubes, leaving the peel. Brown it in a pan with a knob of butter for 3 minutes.
Soak a handful of raisins in warm water, squeeze it and chop it. Blend the meat with the sautéed vegetables, then mix the grated parmesan, the chopped raisins, the browned pear and the milk, obtaining the filling of the casoncelli. Flour the work surface and roll out the dough, obtaining a sheet of one mm thick; divide it into 2 strips. Spread on a strip of filling balls of 7-8 g, at a distance of 5 cm from each other; brush the edges of the strips with a little water and overlap them by gently pressing; cut with a crescent cutter, press the sides of it and then gently press the filling with a finger to give the classic shape of the casoncello.
For the sauce: cut the pancetta into small pieces and brown it in a pan with 5 sage leaves and 80 g of butter. Cook the casoncelli in plenty of boiling salted water for 3 minutes; Drain with a slotted spoon, season with butter, sage and bacon and serve.

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