{"id":86042,"date":"2024-10-03T18:20:18","date_gmt":"2024-10-03T16:20:18","guid":{"rendered":"https:\/\/visitstg2.visitbergamo.net\/oggetto\/casoncelli-alla-bergamasca\/"},"modified":"2024-10-08T15:27:42","modified_gmt":"2024-10-08T13:27:42","slug":"casoncelli-alla-bergamasca","status":"publish","type":"oggetto","link":"https:\/\/visit.valueservice.cloud\/de\/oggetto\/casoncelli-alla-bergamasca\/","title":{"rendered":"Casoncelli alla bergamasca"},"excerpt":{"rendered":"","protected":false},"author":7,"featured_media":42012,"template":"","categories":[],"tags":[],"aggr":[],"area":[],"kind":[18711],"zona":[],"class_list":["post-86042","oggetto","type-oggetto","status-publish","has-post-thumbnail","hentry","kind-prodotto-tipico-de"],"acf":{"iu_shortprice":"","featured_video":false,"id_east":"","is_an_ambassador":false,"description":"

Der ber\u00fchmteste erste Gang der gastronomischen Kultur Bergamos ist eine gef\u00fcllte Pasta, die mit Butter, Salbei und knusprigem Speck gew\u00fcrzt ist. Die F\u00fcllung besteht aus Fleisch. Die Nudeln, die sehr arm an Eiern und daher eher grob sind, wurden mit dem gef\u00fcllt, was gerade zur Verf\u00fcgung stand, und oft mit dem, was von fr\u00fcheren Mahlzeiten \u00fcbrig war. Der Teig, der \u00fcber sich selbst gefaltet wird, um die F\u00fcllung aufzunehmen, ergibt je nach Tradition verschiedene Formen, die je nach Familienbrauch manchmal sehr unterschiedlich sind. \u00dcblicherweise ist die typischste Form eine Barchetta (eine Calzoncini, daher vielleicht der Name). Rezept: <\/p>\n

\n
Zutaten<\/h5>\n<\/div>\n
\n

f\u00fcr den Teig 400 g Mehl 00 100 g Hartweizenmehl 2 Eier (1 bis 2) Wasser nach Geschmack<\/p>\n

f\u00fcr die F\u00fcllung 125 g trockene Semmelbr\u00f6sel oder in Milch eingeweichtes Brot (oder Stangenbrot, aber weder das Brot noch die Stangen in Milch einweichen) 1 Ei 75 g Grana Padano 150 g gehackte Salamibasis 100 g Roastbeef 5 g Amaretti-Kekse 10 g Sultaninen eine halbe Spadona-Birne im Fr\u00fchling-Sommer oder eine Abt-Birne im Herbst-Winter (100 g) Gew\u00fcrze nach Geschmack
\nMuskatnuss, Zimt, wei\u00dfer und schwarzer Pfeffer Salz nach Geschmack.b. Zitronenschale 1 Knoblauchzehe 15 g Petersilienbl\u00e4tter W\u00fcrze 120 g Butter 12 Salbeibl\u00e4tter 50 g Speck in Streifen oder kleinen St\u00fccken<\/p>\n<\/div>\n

Procedimento<\/strong>: Preparare la pasta con tutti gli ingredienti e farla riposare in frigorifero avvolta in pellicola per 30 minuti. Per il ripieno il disciplinare della Camera di Commercio prevede l\u2019amalgama a freddo di tutti gli ingredienti, una volta sbriciolati gli amaretti, affettate e tagliate le pere a quadratini piccoli. Tirare la pasta in sfoglia alta 0,6 mm, fare dischi di 6-8 cm e porvi il ripieno. Chiudere i bordi dei casoncelli in modo da ottenere dei semi-cerchi, piegare leggermente il bordo e infossare un poco il centro in modo da dare la forma caratteristica ad ali d\u2019uccello. Cuocere i casoncelli in acqua bollente salata per 7-8 minuti. Condirli con burro nel quale sono stati fatti rosolare salvia e pancetta.<\/p>\n

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Der ber\u00fchmteste erste Gang der gastronomischen Kultur Bergamos ist eine gef\u00fcllte Pasta, die mit Butter, Salbei und knusprigem Speck gew\u00fcrzt ist. Die F\u00fcllung besteht aus Fleisch. Die Nudeln, die sehr arm an Eiern und daher eher grob sind, wurden mit dem gef\u00fcllt, was gerade zur Verf\u00fcgung stand, und oft mit dem, was von fr\u00fcheren Mahlzeiten \u00fcbrig war. Der Teig, der \u00fcber sich selbst gefaltet wird, um die F\u00fcllung aufzunehmen, ergibt je nach Tradition verschiedene Formen, die je nach Familienbrauch manchmal sehr unterschiedlich sind. \u00dcblicherweise ist die typischste Form eine Barchetta (eine Calzoncini, daher vielleicht der Name). Rezept: <\/p>\n

\n
Zutaten<\/h5>\n<\/div>\n
\n

f\u00fcr den Teig 400 g Mehl 00 100 g Hartweizenmehl 2 Eier (1 bis 2) Wasser nach Geschmack<\/p>\n

f\u00fcr die F\u00fcllung 125 g trockene Semmelbr\u00f6sel oder in Milch eingeweichtes Brot (oder Stangenbrot, aber weder das Brot noch die Stangen in Milch einweichen) 1 Ei 75 g Grana Padano 150 g gehackte Salamibasis 100 g Roastbeef 5 g Amaretti-Kekse 10 g Sultaninen eine halbe Spadona-Birne im Fr\u00fchling-Sommer oder eine Abt-Birne im Herbst-Winter (100 g) Gew\u00fcrze nach Geschmack
\nMuskatnuss, Zimt, wei\u00dfer und schwarzer Pfeffer Salz nach Geschmack.b. Zitronenschale 1 Knoblauchzehe 15 g Petersilienbl\u00e4tter W\u00fcrze 120 g Butter 12 Salbeibl\u00e4tter 50 g Speck in Streifen oder kleinen St\u00fccken<\/p>\n<\/div>\n

Procedimento<\/strong>: Preparare la pasta con tutti gli ingredienti e farla riposare in frigorifero avvolta in pellicola per 30 minuti. Per il ripieno il disciplinare della Camera di Commercio prevede l\u2019amalgama a freddo di tutti gli ingredienti, una volta sbriciolati gli amaretti, affettate e tagliate le pere a quadratini piccoli. Tirare la pasta in sfoglia alta 0,6 mm, fare dischi di 6-8 cm e porvi il ripieno. Chiudere i bordi dei casoncelli in modo da ottenere dei semi-cerchi, piegare leggermente il bordo e infossare un poco il centro in modo da dare la forma caratteristica ad ali d\u2019uccello. Cuocere i casoncelli in acqua bollente salata per 7-8 minuti. Condirli con burro nel quale sono stati fatti rosolare salvia e pancetta.<\/p>\n

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