Casoncelli with Piave paired with Garda DOC and Valtènesi Rosé | 15 minute recipe
Casoncelli are a lesser-known yet amazing filled pasta from the North of Italy. Watch Chef Sara make them now!
Today Chef Sara Lai takes us north, to discover a traditional dish from the Italian region of Lombardy: casoncelli pasta!
Fresh egg pasta stuffed in many different ways: some make it in the typical half-moon shape folded over on itself, others make rectangles and close the filling like a candy.
Mamablip's wine expert, Filippo Bartolotta, accompanies our chef as she prepares this delicious traditional dish, uncorking a bottle of Garda Piave which goes perfectly with the Piave DOP cheese, the star of the dish.
Casoncelli stuffed Pasta with Piave Cheese paired with Pinot Grigio Garda DOC and Valtènesi Rosé Riviera del Garda Classico DOC
- Ingredients for 4 servings
Casoncelli Dough
200 gr All purpose flour
50 gr semola flour
1 whole egg
1 tablespoon oil
70 gr water
Casoncelli Filling
100 gr of breadcrumbs
80 gr grated piave dop cheese
200 gr beef
10 gr amaretti biscuits
15 gr raisins
1|2 clove chopped garlic
1 tablespoon chopped parsley
‘LIVE DINNER IN 15’ is the video format created by Mamablip, with Chef Sara Lai and wine expert Filippo Bartolotta
Sign up below for delicious Italian recipes, wine news, and tips in the Mamablip newsletter.
The content of this promotion campaign represents the views of the author only and is his/her sole responsibility. The European Commission and the European Research Executive Agency (REA) do not accept any responsibility for any use that may be made of the information it contains.
