Homemade Casoncelli with Sausage and Pear

Name: Homemade Casoncelli with Sausage and Pear
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 4 Portionen
Ingredients: 250 g 00 flour; 1 piece eggs; 80 ml milk; fine salt; 250 g luganega sausage; 200 g peeled and diced pears; 80 g loin; 80 g cured ham; 80 g rolled pancetta; 20 g raisins; 100 g grated cheese; 1 piece eggs; 4 piece amaretti; 30 g breadcrumbs; olive oil; parsley; 100 g butter; 50 g diced or sliced pancetta; 4 foglie sage; grated cheese

Pasta

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Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

60 Min

Description

Casoncelli are a traditional dish of Lombard cuisine, and this version with sausage and pear is simply delicious! Fresh homemade pasta, a rich and flavorful filling, and a simple but tasty sauce: an explosion of flavors that will conquer everyone. Preparing casoncelli takes a little time, but the end result is absolutely worth it. Perfect for a Sunday lunch with the family or a special dinner with friends. I love them, and I hope you will too! A rich and substantial dish, ideal for cooler days. Try them, you won't regret it!

Ingredients (20 ingredients)

250 g 00 flour
1 piece eggs
80 ml milk
fine salt
250 g luganega sausage
200 g peeled and diced pears
80 g loin
80 g cured ham
80 g rolled pancetta
20 g raisins
100 g grated cheese
1 piece eggs
4 piece amaretti
30 g breadcrumbs
olive oil
parsley
100 g butter
50 g diced or sliced pancetta
4 foglie sage
grated cheese

Preparation (11 steps)

Dough preparation

Thermomix® Setting

20 Sec./Speed 4

Pour 250 g of 00 flour into the bowl. Add 1 egg and a pinch of fine salt. Set 20 Sec./Stufe 4 to mix the ingredients.

Adding milk

Thermomix® Setting

30 Sec./Speed 4

Gradually add 80 ml of milk into the bowl, setting 30 Sec./Stufe 4. Check the consistency of the dough and add a little flour if necessary.

Kneading the dough

Transfer the dough to a floured pastry board and knead by hand for about 5 minutes, until you get a smooth and elastic dough. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.

Cooking the sausage

Remove the casing from 250 g of luganega sausage (or other sausage). In a pan, cook the sausage with a drizzle of olive oil over medium heat, crumbling it with a fork.

Cooking the pears

Add 200 g of peeled and diced pears to the sausage in the pan. Cook for about 10 minutes, until the pears are soft. Set aside the sausage and pears.

Chopping the cold cuts

Thermomix® Setting

5 Sec./Speed 5

Cut 80 g of loin (or capocollo), 80 g of cured ham and 80 g of rolled pancetta into pieces. Put the cold cuts in the bowl and chop for 5 Sec./Stufe 5. Transfer the mixture to a large bowl.

Chopping the sausage and pears

Thermomix® Setting

5 Sec./Speed 5

Once cooled, put the sausage with the cooked pears and 20 g of raisins (optional) into the bowl. Chop for 5 Sec./Stufe 5.

Combining the filling

Add the sausage and pear mixture to the bowl with the chopped cold cuts. Add 100 g of grated cheese, 1 egg, parsley to taste and 4 crumbled amaretti. Mix well to combine.

Adjusting the consistency of the filling

Adjust the consistency of the filling with 30 g of breadcrumbs (approximately), adding it a little at a time until you get a compact but soft filling.

Preparing the sauce

In a pan, melt 100 g of butter over low heat. Add 50 g of diced or sliced pancetta and 4 sage leaves. Let it brown for a few minutes, until the pancetta is crispy.

Assembling and cooking the casoncelli

Roll out the dough into a thin sheet and cut out discs. Fill each disc with a teaspoon of filling and close in the shape of a candy. Cook the casoncelli in boiling salted water for about 5 minutes, or until they float to the surface. Drain the casoncelli and dress with the melted butter, pancetta and sage. Serve with grated cheese to taste.