On the occasion of the patron Saint Anthony the abbot, the annual festival is organized in Castelcovati, with the canünsèi as protagonists. It starts on January 10th and will continue until 19th
Castelcovati is a small municipality in the province of Brescia, one of the first towns in the lower Brescia area, which since its origins has enjoyed the protection of Saint Anthony Abbot, the patron saint of the countryside and animals. Since Castelcovati is a country dedicated to agriculture and breeding, the blessing of fields and animals is a tradition still in vogue. Furthermore, on the occasion of the patronal feast, the community gathers around the parish to taste the typical local specialty: the canünsèi.
The canünsèi
THE canünsèi they are the traditional casoncelli of Castelcovati, which differ from the typical brescian and bergamaschi casoncelli both in terms of closure and filling and have obtained the PAT recognition, traditional Italian agri-food products. There Margherita he has been preparing the characteristic casoncelli for over 35 years, even before the festival took hold, when each family dedicated themselves to the homemade preparation of ravioli the day before the patronal feast. For more than 10 years now she has been running the team of volunteers who are preparing the delicacies of the festival. Four or five women of the country, who meet every Tuesday from November to early January to be able to pack three quintals of handmade casoncelli and this year the mission is accomplished. The anniversary of Saint Anthony the Abbot falls on January 17, but the official route to the canünselada, at the Oratory of San Giovanni Bosco, is January 10 at 19 o'clock.
The recipe of the canünsèi de Sant’Antone
Ingredients
For the pastry
1 kg flour, 7 eggs, water, salt
For the stuffing
500 g breadcrumbs, 500 g grated Parmesan cheese, 100 g butter, 100 g parsley, meat broth, spices, garlic, 1 teaspoon tomato paste
For the dressing
150 g butter, 1 sprig of sage, grated parmesan
Method
Knead the flour and eggs, add a pinch of salt and a drop of water to reach the desired consistency. Let the dough rest in the refrigerator for at least half an hour, covering it with plastic wrap.
In the meantime, dedicate yourself to the preparation of the filling, then melt the butter and fry with a clove of garlic, chopped parsley and spices to taste, add bread, grated cheese and a teaspoon of tomato paste, pour the broth, just enough, to mix everything. Leave the filling to cool and start rolling out the dough, which is not too thin.
With the help of a glass, make circles from the pastry and in the center of each disc place a ball of filling, the size of a hazelnut. Fold the circle in half and with the help of a fork seal the edges of the ravioli, which will have the typical notched signs of the cutlery. Let the canünsèi dry on a lightly floured cloth or tray.
Cook the casoncelli for about 5-6 minutes in abundant salted water, drain and season with melted butter flavored with sage. Serve them hot with a sprinkling of grated Parmesan cheese.
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