Tag: casoncelli

Casoncelli recipe with ham and figs with chive butter – Italian Cuisine

Ingredients

200 g flour
50 g white onion or spring onion
40 g raw ham
30 g bread crumbs
8 figs
6 yolks
butter
dry white wine
Grana Padano Dop
pepper
chives
parsley
poppy seeds
salt

Duration: 1 h 30 min

Level: For experts

Doses: 6 people

To prepare casoncelli ham and figs with chive butter, mix the flour with the egg yolks, 25 g of water and a pinch of salt until you get a smooth dough. Cover it and let it rest for 1 hour.
Wash figs. Cut 4 into small pieces, without peeling them.
Chop the onion and sauté it in a saucepan with a knob of butter, salt and pepper, over low heat, for about 5 minutes. Deglaze with a splash of wine, then, as soon as it starts to brown, add the chopped figs. Cook for 3-4 minutes and finely chop everything.
Beat with the knife the raw ham until it becomes mushy.
Cut into small pieces the crumb, toast it in a pan and blend it in the mixer.
Jumbled up in a bowl, beaten figs and ham, toasted breadcrumbs, 1 tablespoon of grated parmesan and a sprig of chopped parsley: you will get the filling of the casoncelli.
Roll out the pasta in thin sheets, at least 10 cm wide. Mark on the strip many discs (ø 8 cm), placing the cutter without cutting the sheet.
Arrange in the center of each a nut of filling. Fold the strip of dough to close the half-moon discs over the filling. Press firmly along the edges, letting the air out and closing the ravioli, then cut them with a pastry cutter.
Fold back each crescent on itself, lengthwise, and sink your thumb into the filling, halfway, to give the characteristic shape. Boil them in salted boiling water for 1-2 minutes.
Cut 4 remaining figs into wedges and roast them for 1-2 minutes with 50 g of butter. Remove them from the pan and keep them aside.
Add in the cooking butter 1 spoonful of chives and 1 teaspoon of poppy seeds.
Drain casoncelli with a slotted spoon, place them in the pan, sauté them delicately in the butter and serve together with the roasted figs.

I canünsèi de Sant'Antone, the recipe for Castelcovati casoncelli – Italian Cuisine

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.

Casoncelli Vegan Recipe – Italian Cuisine – Italian Cuisine

Ingredients

400 g Golden apples
230 g boiled chickpeas
200 g flour 00
rosemary
soy sauce
Orange
lemon
raisin
extra virgin olive oil
salt

Duration: 1 h 30 min

Level: Middle

Dose: 4 people

For the vegan casoncelli recipe, mix the flour with 100 g of water and let the dough rest for 20 minutes. Coarsely chop a sprig of rosemary, then whisk together with the chickpeas and 2 tablespoons of soy sauce, obtaining the filling for the casoncelli.
Flour the work surface and roll out the dough into a sheet 1 mm thick; divide it into 2 strips. Put the filling in a pastry bag and distribute it on a strip
in balls of 5-6 g, at a distance of 5 cm from each other; casoncelli are packaged as in the traditional recipe.
For the dressing: peel the apples, cut them into pieces and cook them with half a glass of water and a pinch of salt for 15 minutes, then whisk them. Soak a tablespoon of raisins in warm water. Cook the casoncelli in plenty of boiling salted water for 3 minutes; Drain them with a slotted spoon, season them with the blended apples, a pinch of salt, a drizzle of raw oil, raisins, a grating of lemon zest and one of orange.