List of Ingredients
- 7 OZ. of pork, various cuts
- 7 OZ. of leg of veal
- 1 2/3 C. of Italian 0 flour
- 2/3 C. of Grana Padano cheese
- 2 OZ. of sliced pancetta or bacon
- 3 TBSP. of milk
- 1 OZ. of raisins
- 2 eggs
- 1 onion
- 1 celery stalk
- 1 small carrot
- 1 pear
- Sage
- Rosemary
- Dry white wine
- Sunflower or canola oil
- Butter
- Salt
Method
Form the dough by combining the flour and eggs thoroughly, then let the dough rest, covered, for 1 hour. Cut the meat into bite-sized pieces. Mince the onion, celery, and carrot and sauté them in 2 tablespoons of oil for 2 minutes, then add the meat, a few sage leaves, a sprig of rosemary, and a bit of salt and continue cooking for 15 minutes. Deglaze the pan with 1/2 cup of white wine and cook for 2 minutes, then turn off the heat and remove the sage and rosemary. Cut the pear into cubes, leaving the skin on. Sauté them in a pan with a pat of butter for 3 minutes.
Allow a handful of raisins to rehydrate in warm water, then drain and chop. Blend the meat with the sautéed vegetables, then mix in the grated cheese, chopped raisins, sautéed pear, and milk to create the filling for the casoncelli. Flour a work surface and roll the dough out very thin, then cut it into 2 strips. Place small spoonfuls of the filling about 2 inches apart on the first strip; brush the edges of the strips with a bit of water and place the second strip over the first one and press together gently. Cut with a pasta cutter, press the sides together and gently press the filling down to form the classic casoncello shape.
For the sauce: cut the pancetta into small pieces and sauté it in a pan with 5 sage leaves and 3/4 stick of butter. Cook the casoncelli in salted boiling water for 3 minutes; remove them with a slotted spoon, top with the butter, sage, and pancetta and serve.