{"id":90890,"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\/pl\/oggetto\/casoncelli-alla-bergamasca\/","title":{"rendered":"Casoncelli alla bergamasca"},"excerpt":{"rendered":"","protected":false},"author":7,"featured_media":90891,"template":"","categories":[],"tags":[],"aggr":[],"area":[],"kind":[18712],"zona":[],"class_list":["post-90890","oggetto","type-oggetto","status-publish","has-post-thumbnail","hentry","kind-prodotto-tipico-pl"],"acf":{"iu_shortprice":"","featured_video":false,"id_east":"","is_an_ambassador":false,"description":"

Najbardziej znanym pierwszym daniem w kulturze gastronomicznej Bergamo jest nadziewany makaron, doprawiony mas\u0142em, sza\u0142wi\u0105 i chrupi\u0105cym boczkiem. Nadzienie jest mi\u0119sne. Makaron, bardzo ubogi w jajka i dlatego raczej gruboziarnisty, by\u0142 wype\u0142niony tym, co by\u0142o dost\u0119pne, a cz\u0119sto z tego, co pozosta\u0142o z poprzednich posi\u0142k\u00f3w. Ciasto z\u0142o\u017cone na sobie, aby pomie\u015bci\u0107 nadzienie, daje r\u00f3\u017cne kszta\u0142ty zgodnie z tradycj\u0105, czasem bardzo r\u00f3\u017cne w zale\u017cno\u015bci od zwyczaju rodzinnego. Najbardziej typowym kszta\u0142tem jest barchetta (calzoncini, st\u0105d by\u0107 mo\u017ce nazwa). Przepis: <\/p>\n

\n
Sk\u0142adniki<\/h5>\n<\/div>\n
\n

na ciasto 400 g m\u0105ki 00 100 g m\u0105ki z pszenicy durum 2 jajka (1 do 2) woda do smaku<\/p>\n

do nadzienia 125 g suchej bu\u0142ki tartej lub zmi\u0119kczonej w mleku (lub paluszk\u00f3w chlebowych, ale nie zmi\u0119kcza\u0107 ani chleba, ani paluszk\u00f3w w mleku) 1 jajko 75 g Grana Padano 150 g mielonego salami 100 g rostbefu 5 g herbatnik\u00f3w amaretti 10 g rodzynek su\u0142ta\u0144skich p\u00f3\u0142 gruszki Spadona w okresie wiosenno-letnim lub gruszki Abbot w okresie jesienno-zimowym (100 g) przyprawy do smaku
\nga\u0142ka muszkato\u0142owa, cynamon, bia\u0142y i czarny pieprz s\u00f3l do smaku.b. sk\u00f3rka z cytryny 1 z\u0105bek czosnku 15 g natki pietruszki przyprawy 120 g mas\u0142a 12 li\u015bci sza\u0142wii 50 g boczku w paskach lub ma\u0142ych kawa\u0142kach<\/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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Najbardziej znanym pierwszym daniem w kulturze gastronomicznej Bergamo jest nadziewany makaron, doprawiony mas\u0142em, sza\u0142wi\u0105 i chrupi\u0105cym boczkiem. Nadzienie jest mi\u0119sne. Makaron, bardzo ubogi w jajka i dlatego raczej gruboziarnisty, by\u0142 wype\u0142niony tym, co by\u0142o dost\u0119pne, a cz\u0119sto z tego, co pozosta\u0142o z poprzednich posi\u0142k\u00f3w. Ciasto z\u0142o\u017cone na sobie, aby pomie\u015bci\u0107 nadzienie, daje r\u00f3\u017cne kszta\u0142ty zgodnie z tradycj\u0105, czasem bardzo r\u00f3\u017cne w zale\u017cno\u015bci od zwyczaju rodzinnego. Najbardziej typowym kszta\u0142tem jest barchetta (calzoncini, st\u0105d by\u0107 mo\u017ce nazwa). Przepis: <\/p>\n

\n
Sk\u0142adniki<\/h5>\n<\/div>\n
\n

na ciasto 400 g m\u0105ki 00 100 g m\u0105ki z pszenicy durum 2 jajka (1 do 2) woda do smaku<\/p>\n

do nadzienia 125 g suchej bu\u0142ki tartej lub zmi\u0119kczonej w mleku (lub paluszk\u00f3w chlebowych, ale nie zmi\u0119kcza\u0107 ani chleba, ani paluszk\u00f3w w mleku) 1 jajko 75 g Grana Padano 150 g mielonego salami 100 g rostbefu 5 g herbatnik\u00f3w amaretti 10 g rodzynek su\u0142ta\u0144skich p\u00f3\u0142 gruszki Spadona w okresie wiosenno-letnim lub gruszki Abbot w okresie jesienno-zimowym (100 g) przyprawy do smaku
\nga\u0142ka muszkato\u0142owa, cynamon, bia\u0142y i czarny pieprz s\u00f3l do smaku.b. sk\u00f3rka z cytryny 1 z\u0105bek czosnku 15 g natki pietruszki przyprawy 120 g mas\u0142a 12 li\u015bci sza\u0142wii 50 g boczku w paskach lub ma\u0142ych kawa\u0142kach<\/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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