Casoncelli with lean stuffing with aged Nostrano Val Sabbia cheese, alp butter and sage

A typical poor Brescian recipe, the ultimate festive dish!

First, let’s start with the basics: what are casoncelli? Casoncelli bresciani are a variant of the raviolo that is mainly prepared throughout northern Italy. They have a very mouth-watering filling and a sauce that contemplates a good amount of butter, strictly from the alpine pastures.

In dialect they are called “casonsèi” and theirs is a very old tradition. The earliest documents mentioning casoncelli date back to the 15th century and they are still prepared as a traditional dish by Brescian families during Sunday lunch.

The recipe we offer here is a slightly different recipe from the classic recipe for casoncelli alla bresciana, featuring a particularly flavorful filling thanks to the use of the famous Nostrano Valsabbino aged cheese the artisanal malga butter and, of course, the ever-present sage.

Preparation of casoncelli with Nostrano Valsabbino cheese, butter and sage

• Knead the dough, which should be quite elastic, and let it rest a little, wrapped in plastic wrap so it does not dry out.
• In a pan, dry toast the bread with the garlic clove to give it a good flavor, then process the bread with the Nostrano Valtrompia DOP cheese, egg and chopped herbs.
• Adjust the flavor and leave the filling fairly hard and firm.
• Roll out the dough, cut into squares, brush with a little water, place the balls of filling in the center, close in a triangle and then in a candy shape, or choose any shape you like.
• Boil the casoncelli for 2-3 minutes, drain and sauté in a pan with the alpine butter and sage.
• Serve them on individual plates or in a serving dish and sprinkle with plenty of cheese.

Recipe by chef Liviana Formenti of Casa Formenti Restaurant – Il Mondarone in Preseglie for the Resilient Valleys Gastronomic Workshop on July 29, 2019. Photograph of the dish: Nicolò Brunelli
Photograph of the plate: Nicolò Brunelli