Tutte le ricette

Casoncelli alla Bergamasca

Code A12

Casoncelli

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Star recipes

Chef
Chef Francesca Plebani

Procedura

Bring a pot of salted water to a boil and cook the Casoncelli.
Meanwhile, sauté the pancetta in butter with the sage. Drain the Casoncelli, toss them with the butter and pancetta, and serve with a sprinkling of grated Parmigiano Reggiano.

Chef Francesca Plebani, Regional Chefs Union of Lombardy.

Ingredienti per 4 persone

400 g Casoncelli

100 g diced pancetta

80 g butter

100 g Parmigiano Reggiano

4 sage leaves

Code A12

Casoncelli

Vedi Prodotto

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