John Myers
Contents
show
Casonelli in Bacon and Sage Butter
The perfect casonelli in bacon and sage butter recipe with a picture and simple step-by-step instructions.
Pasta dough:
- 150 g Pasta flour (Grana Tenero “OO”
- 75 g Durum wheat flour (Semola di Grano Duro)
- 1 Egg
- 1 Egg yolk
- 2,5 tbsp Olive oil
- 1 tsp Salt
- Water
Filling:
- 100 g Salsiccia Mettwurst spicy
- 75 g Italian mortadella
- 25 g Grana Padano grated
- 1 Egg yolk
- 0,5 Cup Breadcrumbs
- 0,5 Cup Milk
- 1 Garlic clove peeled, roughly chopped
- 5 g Raisins
- Grated nutmeg
- 4 tbsp Chopped parsley
Butter sauce:
- 100 g Streaky bacon
- 100 g Butter
- 10 size Sage leaves fresh
- 100 g Grana Padano grated
Pasta dough:
- Mix both flours and place on a large surface. Make a well in the middle and add the egg, egg yolk and salt. Mix with a fork, always taking some of the edge of the flour with you. Gradually add the oil and mix everything into a crumbly mass. Then continue working with your hands. This is a bit tedious at first because the mass is still very dry. Do not pour in the water, just keep your hands under cold water while kneading and continue kneading with your wet hands. Do this until the dough is smooth, shiny and easy to shape. Wrap the dough in cling film and let it rest for at least 1 hour at room temperature.
Filling:
- Peel the salsiccia and cut into small pieces. Put together with all other ingredients in a blender and mix until you have a sprayable mixture. If this is still too firm, carefully add a little more milk and, if necessary, add a little salt to taste. Keep the crowd ready. Cut the bacon into fine strips. Wash the sage, dry it, chop it roughly. Grate Grana Padano.
Completion:
- Knead the pasta dough briefly again and then roll it out thinly (pasta machine at level 5). Lay out the dough sheets flat on a floured surface and place walnut-sized piles of the filling in the middle with sufficient space. Brush the dough all around with egg white, then beat it over the filling and press firmly around the filling. Cut out a half-moon shape around the filling with a corrugated, approx. 12 cm large cookie cutter.
- Set up the crescent moons with the smooth, straight side down, the wavy seam up. Then press in the two sides and bend them up a little (similar to a giant candy). So get all Casonelli ready and ready. Put on a large saucepan with well-salted water and bring to a boil.
- While the water is boiling, fry the bacon and let it take on color. Add butter, brown lightly and meanwhile add the sage leaves. They should be a little cross and the butter should be nutty. Keep warm.
- Now add the casonelli to the boiling water. Cooking time is here as with all types of pasta … when they have risen to the surface, they are ready. Immediately lift out with a perforated ladle, drain well and serve 5 pieces per person on a large, deep plate. Spread the bacon and sage butter over it, sprinkle everything with the Parmesan ………………. and let taste …….
- The ingredients make about 15 pieces. The main course is 5 pieces. p. Pers. Experience has shown that this is sufficient. Reduce the number as a starter.
Facebook Comments