Republish this recipe this weekend because we have prepared casoncelli and this time I can put pictures of some of the steps.
casoncelli (casonsei) are a typical dish of the province of Brescia and depending on the area are made various forms and with various fillings. This recipe takes as the basis for many years has used my mother-in-law. It 'been changed by my wife and me only by increasing the number of eggs placed in the dough to get thinner. Since we are also involved in the preparation of casoncelli I and my children we have implemented a kind of assembly line.
casoncelli (casonsei) are a typical dish of the province of Brescia and depending on the area are made various forms and with various fillings. This recipe takes as the basis for many years has used my mother-in-law. It 'been changed by my wife and me only by increasing the number of eggs placed in the dough to get thinner. Since we are also involved in the preparation of casoncelli I and my children we have implemented a kind of assembly line.
When pasta is ready and filled, respectively, the task of my wife and my mother-in-law, my daughter and I will take care of passing the dough into a special machine (4 steps ever decreasing thickness) and stretch it on a work surface, and my mother-in-law shall cut the pastry, place the stuffing my son and wife and mother-in-law to close the Casoncello candy.
until recently been using a pasta machine to pull the manual and we did this for my daughter and me. This time we used the electric one, and then I was alone and my daughter has dedicated itself to filling the place of my son (absent). At one point, Ross looked at me and told me words: "Dad, now I understand how they could feel the workers who have lived through the second industrial revolution. I feel degraded by a car"
until recently been using a pasta machine to pull the manual and we did this for my daughter and me. This time we used the electric one, and then I was alone and my daughter has dedicated itself to filling the place of my son (absent). At one point, Ross looked at me and told me words: "Dad, now I understand how they could feel the workers who have lived through the second industrial revolution. I feel degraded by a car"
The quantities are for 180 casoncelli amount that when we decide to do the " Casoncello " are just enough for 6-8 people (Will only eat those).
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| Casoncelli - Casonsei |
INGREDIENTS (for 180 casoncelli)
For the pastry:
1 kg of flour 12 eggs 00
Sale
For the filling:
400 g grated Parmesan cheese 250 g breadcrumbs
Trito of herbs (rosemary, sage, parsley)
6-7 amaretti average (if those are the two little ones) 125 g of butter
½ l vegetable broth 1 egg
For the sauce:
250 g of butter
few leaves of sage parmesan cheese
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| The filling freshly prepared |
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| The sheet is spent more time (at least 4) |
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| It Chiuduno casoncelli |
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| Ready trays (No. 279 casoncelli) |
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| In cooking |
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| They are served with melted butter and sage |
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| In flat |
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| Detail of filling |
PREPARATION
As for making pasta dough from which to derive the reference to the post published on 4 - 11-2010. The paste is best allow to rest about an hour in the refrigerator to chill. For the filling
Prepare the vegetable broth.
Put the butter in a pan and brown it.
In a bowl, pour the bread crumbs, grated cheese macaroons, chopped aromatic and mix well. Add
the egg, melted butter and a little stock. Mix well and add the broth a little at a time until mixture is moist but firm.
This can also be done with the planet that makes it definitely easier.
out the dough into strips of width 6 or 8 cm (for the thickness I use, starting from the finest, the second notch. Use the flour for the dough does not stick.
Cut into rectangles of 6x8 cm.
Place a ball in the center of the stuffing and close the dough taking a corner to overlap the filling and the opposite corner to overlap the whole. Turn on themselves so the other corners to seal the whole and form a kind candy. If the pastry was a little dry due to the use of flour to wet the edges with a brush dipped in water.
In a saucepan put the butter to the sauce with sage leaves and making sure that the butter browning well (about 8-10 minutes)
Boil salted water and throw casoncelli; are cooked when they return to the surface (about 3 minutes if they are cooked just the facts, about 5-6 if cooked the next day.
casoncelli Drain and place in a large bowl, pour over the melted butter and plenty of grated cheese. Stir gently.
If you want further clarification of your post questions and I will give you the answers.
SUGGESTED WINE
Lagrein - Hofstätter
NOTES
NOTES
casoncelli If you prepare the day before taking a tray of pastry and put a cloth, casoncelli place side by side on multiple rows without touching it.
After layer cover with a cloth and repeat positioning. So up to 3 layers and then cover with a damp cloth. Keep in a dry place and not too hot.
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