Name: Casônsèi from Val Camonica
Yield: Serves 4
Ingredients: 2 3/4 cups all-purpose flour, plus extra for dusting; 3 eggs; 1 tablespoon olive oil; 1 pound 2 ounces potatoes, diced; 14 ounces Swiss chard, stalks removed; 3 tablespoons butter; 1 garlic clove, finely chopped; 1 sprig chopped fresh parsley; 1 leek, chopped; 7 ounces Italian sausage, skinned and chopped; 3/4 cups bread crumbs; Generous 1 cup grated Parmesan cheese; 1 egg, lightly beaten; Salt and pepper; 4 tablespoons butter, melted; 2/3 cup grated Parmesan cheese

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Casônsèi from Val CamonicaEdward Park

Casônsèi della Val Camonica

Casônsèi dates back to the fourteenth century and is a specialty of Brescia in the Lombardy region of northern Italy. It is also known as casunzièi in Belluno, in the northeastern region of Veneto. The word casônsèi comes from the ancient term "cassoncelle," which probably meant "small caskets." Similar to ravioli, these half-moon-shaped parcels are made of an egg-based dough and can have a variety of fillings. The Renaissance version was bittersweet in taste, combing cinnamon and almonds. In the traditional cuisine of Brescia, casônsèi is typically filled with a mixture of sausage, bread dipped in milk, and grated Parmesan.

Recipe information

Yield
Serves 4

Ingredients

2 3/4 cups all-purpose flour, plus extra for dusting

3 eggs

1 tablespoon olive oil

For the filling

1 pound 2 ounces potatoes, diced

14 ounces Swiss chard, stalks removed

3 tablespoons butter

1 garlic clove, finely chopped

1 sprig chopped fresh parsley

1 leek, chopped

7 ounces Italian sausage, skinned and chopped

3/4 cups bread crumbs

Generous 1 cup grated Parmesan cheese

1 egg, lightly beaten

Salt and pepper

For the sauce

4 tablespoons butter, melted

2/3 cup grated Parmesan cheese

Preparation

Step 1
Make the pasta dough. Sift the flour into a mound on a counter and make a well in the center. Break the eggs into the well and add the oil and a pinch of salt. Knead to a soft dough, shape into a ball, cover with a clean dish towel, and let rest for 30 minutes.
Step 2
Meanwhile, make the filling. Cook the potatoes in lightly salted boiling water for 15-20 minutes until tender. Drain and mash. Cook the chard leaves in just enough boiling water to cover for 5-10 minutes until tender. Drain, squeeze out the excess liquid, and chop. Melt the butter in a pan. Add the garlic and parsley and cook over low heat, stirring frequently for a few minutes. Add the leek and sausage and cook, stirring occasionally, for 10 minutes. Remove the pan from the heat and let cool. Combine the sausage mixture, mashed potatoes, chard, bread crumbs, Parmesan, and egg in a bowl and season to taste with salt and pepper.
Step 3
Roll out the dough on a lightly floured counter into a thin sheet. Cut out rectangles about 3 1/4 x 6 1/4 inches. Put a mound of filling on each one, roll the dough up, and press the edges well to seal, then gently bend into a horseshoe shape. Cook the casônsèi in plenty of salted boiling water for 5 minutes until al dente. Drain, transfer to a warmed serving dish, pour the melted butter over them, and sprinkle with Parmesan. Serve immediately.