-Mix Pane 


Doses for:

6 people


30 minutes + 30 minutes rest for the dough.




Pot of water for the casoncelli, non-stick pan for the filling, pastry rings

Hello everyone I am Luca,and today I prepare you a new recipe: I CASONCELLI BERGAMASCHI! Follow me as we start kneading!!!

Ingredients list:

  • 300 g Revolution bread mix flour
  • 3 medium eggs
  • 1 egg white
  • A pinch of salt
For the stuffing:
  • 1 sausage
  • 100g pork loin
  • 5 gluten-free macaroons
  • 10g raisins
  • 1/2 abbot pear
  • 2 eggs
  • 1 speck of garlic
  • 50g grated parmesan
  • 40g breadcrumbs
  • Salt and Pepper To Taste
For the seasoning:
  • 70 g smoked bacon
  • 70g butter
  • 80 g grated parmesan
  • Sage leaves

Step 1

Dough preparation:
Pour the flour into a bowl, add a pinch of salt, then the eggs. Mix with a fork, amalgamating the ingredients, then pour onto a clean surface and work until you obtain a soft and homogeneous dough.
Leave to rest for about 30 minutes.

Step 2

Stuffing preparation:
In a non-stick pan, brown the chopped pear, the sausage cut into small pieces and the pork loin.
Remove from the heat and pour into a bowl adding the Parmesan cheese, crumbled amaretti biscuits, eggs, breadcrumbs and raisins.
Sprinkle with salt and pepper to taste, then mix until smooth. If the ingredients are not chopped enough, blend with an immersion blender for a few seconds.

Step 3

Roll out the dough with a rolling pin, then cut out disks with a pastry cutter. Fill them with a teaspoon of filling, moisten the edge of the dough and close the disk to form the casoncelli, closing the edges well to prevent the filling from leaking out during cooking.
Lay on a plate waiting to cook them.

Step 4

Boil a pot of salted water, adding a drizzle of oil to prevent the casoncelli from sticking together during cooking.
Wait 3-4 minutes until they come to the surface.
Pour the casoncelli into a pan where in the meantime the butter has been fried with the sage and bacon, mix them and pour them into a serving dish, drizzling them with a sprinkling of grated Parmesan.

Thanks to:

"La Sosta dei Celiamici is an association that aims to make good gluten-free food loved, starting right from the table"

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