{"id":86040,"date":"2024-10-03T18:20:18","date_gmt":"2024-10-03T16:20:18","guid":{"rendered":"https:\/\/visitstg2.visitbergamo.net\/oggetto\/casoncelli-alla-bergamasca\/"},"modified":"2024-10-08T15:27:41","modified_gmt":"2024-10-08T13:27:41","slug":"casoncelli-alla-bergamasca","status":"publish","type":"oggetto","link":"https:\/\/visit.valueservice.cloud\/es\/oggetto\/casoncelli-alla-bergamasca\/","title":{"rendered":"Casoncelli alla bergamasca"},"excerpt":{"rendered":"","protected":false},"author":7,"featured_media":42014,"template":"","categories":[],"tags":[],"aggr":[],"area":[],"kind":[18710],"zona":[],"class_list":["post-86040","oggetto","type-oggetto","status-publish","has-post-thumbnail","hentry","kind-prodotto-tipico-es"],"acf":{"iu_shortprice":"","featured_video":false,"id_east":"","is_an_ambassador":false,"description":"<p>El primer plato m\u00e1s c\u00e9lebre de la cultura gastron\u00f3mica bergamasca es una pasta rellena, condimentada con mantequilla, salvia y tocino crujiente. El relleno es a base de carne. La pasta, muy pobre en huevos y por tanto bastante tosca, se rellenaba con lo que hab\u00eda disponible y a menudo con lo que sobraba de comidas anteriores. La masa doblada sobre s\u00ed misma para contener el relleno da formas diferentes seg\u00fan la tradici\u00f3n, a veces muy diferentes seg\u00fan la costumbre familiar. Convencionalmente, la forma m\u00e1s t\u00edpica es una barchetta (un calzoncini, de ah\u00ed, quiz\u00e1, el nombre). Receta:    <\/p>\n<div class=\"col-md-12 block-header\">\n<h5 class=\"red\">Ingredientes<\/h5>\n<\/div>\n<div class=\"col-md-12 block-content\">\n<p>para la masa 400 g de harina 00 100 g de harina de trigo duro 2 huevos (de 1 a 2) agua al gusto<\/p>\n<p>para el relleno 125 g de pan rallado seco o pan ablandado en leche (o grisines, pero no ablandes ni el pan ni los grisines en leche) 1 huevo 75 g de Grana Padano 150 g de base de salami picado 100 g de carne asada 5 g de galletas amaretti 10 g de pasas sultanas media pera Spadona en primavera-verano o una pera Abbot en oto\u00f1o-invierno (100 g) especias al gusto<br \/>\nnuez moscada, canela, pimienta blanca y negra sal al gustob. ralladura de lim\u00f3n 1 diente de ajo 15 g de hojas de perejil condimento 120 g de mantequilla 12 hojas de salvia 50 g de tocino en tiras o en trozos peque\u00f1os<\/p>\n<\/div>\n<p><strong>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<p>\u00a0<\/p>\n","slides":[{"image":{"ID":69033,"id":69033,"title":"Casoncelli Val Seriana","filename":"Casoncelli-Val-Seriana.jpg","filesize":300791,"url":"https:\/\/visit.valueservice.cloud\/wp-content\/uploads\/2024\/06\/Casoncelli-Val-Seriana.jpg","link":"https:\/\/visit.valueservice.cloud\/es\/oggetto\/i-casoncelli-e-la-polenta\/casoncelli-val-seriana-2\/","alt":"","author":"7","description":"","caption":"","name":"casoncelli-val-seriana-2","status":"inherit","uploaded_to":80873,"date":"2024-07-03 07:29:48","modified":"2024-07-03 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alla bergamasca","size":"full","filotto":{"filotto_title":"","filotto_sub":"","filotto_layout":"scroll","filotto_fill":"manual","filotto_items":false,"filotto_fill_conditions":{"or_filter":false,"only_ambassadors":false,"max_elements":"0","show_total":false,"see_all":false,"custom_show_all_page":null,"order_by":"","order_way":""}},"filotto_items":false,"hero_type":"images","tipicalproduct_data":{"id_east":"","description":"<p>El primer plato m\u00e1s c\u00e9lebre de la cultura gastron\u00f3mica bergamasca es una pasta rellena, condimentada con mantequilla, salvia y tocino crujiente. El relleno es a base de carne. La pasta, muy pobre en huevos y por tanto bastante tosca, se rellenaba con lo que hab\u00eda disponible y a menudo con lo que sobraba de comidas anteriores. La masa doblada sobre s\u00ed misma para contener el relleno da formas diferentes seg\u00fan la tradici\u00f3n, a veces muy diferentes seg\u00fan la costumbre familiar. Convencionalmente, la forma m\u00e1s t\u00edpica es una barchetta (un calzoncini, de ah\u00ed, quiz\u00e1, el nombre). Receta:    <\/p>\n<div class=\"col-md-12 block-header\">\n<h5 class=\"red\">Ingredientes<\/h5>\n<\/div>\n<div class=\"col-md-12 block-content\">\n<p>para la masa 400 g de harina 00 100 g de harina de trigo duro 2 huevos (de 1 a 2) agua al gusto<\/p>\n<p>para el relleno 125 g de pan rallado seco o pan ablandado en leche (o grisines, pero no ablandes ni el pan ni los grisines en leche) 1 huevo 75 g de Grana Padano 150 g de base de salami picado 100 g de carne asada 5 g de galletas amaretti 10 g de pasas sultanas media pera Spadona en primavera-verano o una pera Abbot en oto\u00f1o-invierno (100 g) especias al gusto<br \/>\nnuez moscada, canela, pimienta blanca y negra sal al gustob. ralladura de lim\u00f3n 1 diente de ajo 15 g de hojas de perejil condimento 120 g de mantequilla 12 hojas de salvia 50 g de tocino en tiras o en trozos peque\u00f1os<\/p>\n<\/div>\n<p><strong>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. 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