Meat-filled casoncelli typical of the province of Brescia.
The traditional versions are a few dozen, which is why sometimes there can be significant differences in procedures and ingredients from one country to another. That’s the beauty of tradition, because they are lived recipes passed down like many other traditional recipes that were made with whatever was available in the pantry.
Cooking method: cook the casoncelli in boiling salted water for about 3 minutes, drain and season with butter. Let the butter brown over very low heat so it doesn’t burn; this way the sage will reach the right level of crispness without getting toasted.
Nutritional values of casoncelli alla bresciana
| Average values | per 100 grams |
|---|---|
| Energy | 1168 Kj 277 Kcal |
| Fats | 8.7 g |
| Saturated fatty acids | 4.7 g |
| Carbohydrates | 36 gr |
| Sugars | 2 gr |
| Proteins | 13 gr |
| Salt | 1.46 g |
| Fiber | 1.4 g |
Hand-packed in a protective atmosphere in 500 gram package
Matteo Njesc Zanetti (verified owner) –
Prodotti di qualità, imballaggio perfetto, spedizione puntuale! Grazie :)