{"id":86039,"date":"2024-10-03T18:20:18","date_gmt":"2024-10-03T16:20:18","guid":{"rendered":"https:\/\/visitstg2.visitbergamo.net\/oggetto\/casoncelli-alla-bergamasca\/"},"modified":"2024-10-08T15:27:45","modified_gmt":"2024-10-08T13:27:45","slug":"casoncelli-alla-bergamasca","status":"publish","type":"oggetto","link":"https:\/\/visit.valueservice.cloud\/fr\/oggetto\/casoncelli-alla-bergamasca\/","title":{"rendered":"Casoncelli alla bergamasca"},"excerpt":{"rendered":"","protected":false},"author":7,"featured_media":42011,"template":"","categories":[],"tags":[],"aggr":[],"area":[],"kind":[18709],"zona":[],"class_list":["post-86039","oggetto","type-oggetto","status-publish","has-post-thumbnail","hentry","kind-prodotto-tipico-fr"],"acf":{"iu_shortprice":"","featured_video":false,"id_east":"","is_an_ambassador":false,"description":"<p>L&#8217;entr\u00e9e la plus c\u00e9l\u00e8bre de la culture gastronomique bergamasque est une p\u00e2te farcie, assaisonn\u00e9e de beurre, de sauge et de lard croustillant. La farce est \u00e0 base de viande. Les p\u00e2tes, tr\u00e8s pauvres en \u0153ufs et donc assez grossi\u00e8res, \u00e9taient farcies avec ce qui \u00e9tait disponible et souvent avec les restes des repas pr\u00e9c\u00e9dents. La p\u00e2te repli\u00e9e sur elle-m\u00eame pour contenir la farce donne des formes diff\u00e9rentes selon la tradition, parfois tr\u00e8s diff\u00e9rentes selon les coutumes familiales. Conventionnellement, la forme la plus typique est la barchetta (un calzoncini, d&#8217;o\u00f9, peut-\u00eatre, le nom). Recette :    <\/p>\n<div class=\"col-md-12 block-header\">\n<h5 class=\"red\">Ingr\u00e9dients<\/h5>\n<\/div>\n<div class=\"col-md-12 block-content\">\n<p>pour la p\u00e2te 400 g de farine 00 100 g de farine de bl\u00e9 dur 2 \u0153ufs (1 \u00e0 2) eau \u00e0 volont\u00e9<\/p>\n<p>pour la farce 125 g de chapelure s\u00e8che ou de pain ramolli dans du lait (ou de gressins, mais ne ramollissez ni le pain ni les gressins dans du lait) 1 \u0153uf 75 g de Grana Padano 150 g de base de salami hach\u00e9 100 g de r\u00f4ti de b\u0153uf 5 g de biscuits amaretti 10 g de raisins secs une demi-poire Spadona au printemps-\u00e9t\u00e9 ou une poire Abbot \u00e0 l&#8217;automne-hiver (100 g) \u00e9pices selon le go\u00fbt<br \/>\nnoix de muscade, cannelle, poivre blanc et noir sel \u00e0 volont\u00e9.b. zeste de citron 1 gousse d&#8217;ail 15 g de feuilles de persil assaisonnement 120 g de beurre 12 feuilles de sauge 50 g de lard en lani\u00e8res ou en petits morceaux<\/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":69030,"id":69030,"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\/fr\/oggetto\/i-casoncelli-e-la-polenta\/casoncelli-val-seriana-2\/","alt":"","author":"7","description":"","caption":"","name":"casoncelli-val-seriana-2","status":"inherit","uploaded_to":80870,"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_fill":"manual","filotto_items":false,"tipicalproduct_data":{"id_east":"","description":"<p>L&#8217;entr\u00e9e la plus c\u00e9l\u00e8bre de la culture gastronomique bergamasque est une p\u00e2te farcie, assaisonn\u00e9e de beurre, de sauge et de lard croustillant. 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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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