CASONSEI DE BERGHEM (CASONCELLI from Bergamo) Number of servings varies depending on size There are many variations on these

ravioli from the province of Bergamo. One of the most traditional recipes includes sausage meat, a few amaretti cookies, raisins and half a fresh pear. They are invariably present at local harvest festivals or historical commemorations, such as the annual reunion of the Alpini, the elite military corps specialized in extreme mountain conditions. Casoncelli can be purchased in stores, but often their preparation by hand is an important part of the festivities. Casoncelli even sent my favorite student to study in the Tuscan town of San Giovanni Valdarnowith the help of many hands, I made them at a cooking demonstration for a fund raiser held at Ledson winery. This recipe comes from Il Libro della Cucina Bergamasca (The Cuisine of Bergamo) published in 1979, a collection of traditional recipes by Mario Ronzoni. FILLING Ingredients: 200 g (7 oz) bread crumbs 300 g (10-1/2 oz) freshly grated Parmesan cheese large bunch of Italian parsley 1 clove garlic 100 g (1/4 lb) mortadella 50 g (1/8 lb) pancetta 50 g (1/4 c) butter 50 g (1/8 lb) pancetta 1 whole clove garlic one large slice onion 2 eggs freshly ground nutmeg

freshly ground pepper Preparation: Mix the bread crumbs and cheese. Mince the garlic and parsley together and add to the cheese/bread crumb mixture. Mince the mortadella and 50 g (1/8 lb) of pancetta and add. Mix thoroughly. Mince the other 50 g (1/8 lb) of pancetta. Heat the butter in a frying pan over a medium flame. Add the whole clove of garlic, whole slice of onion and the minced pancetta. When the pancetta is browned, remove the garlic and onion. Add the pancetta and butter to the crumb mixture. Add nutmeg and pepper and blend well. Stir in the eggs. Mix with hands till filling is well blended and holds together. PASTA Ingredients: 700 g (1-1/2 lb) flour 7 eggs 1 Tblsp. extra-virgin olive oil 1 tsp. salt water (if necessary) Procedure: Knead all ingredients together into a smooth ball. Cover and let rest 15 minutes. Using a pasta machine, roll fist-sized amounts of pasta through machine at largest thickness into a smooth sheet, coating the surface with flour as necessary. Continue rolling, changing the setting a couple of notches at a time, down to the thinnest (or next-tothinnest) setting. Cut discs about 3 inches in diameter and brush half the surface with water. Place a teaspoonful of filling on the disc, fold over and seal carefully. Place on floured tray. The casoncelli can be cooked fresh or frozen on trays and then placed in plastic bags and kept in the freezer till needed. (If frozen, do not thaw before putting into boiling water.) Bring water to boil. Add salt, add casoncelli and cook till done (cooking time will vary depending on size and thickness of pasta). Brown sage leaves (whole or chopped) in butter till crisp. Pour the browned butter and sage over thecasoncelli and serve with grated Parmesan cheese.