Ingredients for 4 people
400 g Casoncelli
100 g diced sweet pancetta
80 g butter
100 g Parmigiano Reggiano cheese
4 sage leaves
Procedure
Bring a pan of salted water to boil and cook Casoncelli.
Meanwhile, brown pancetta in butter with sage.
Drain Casoncelli, season with butter and pancetta, and serve with a sprinkling of grated Parmigiano Reggiano.
Chef Francesca Plebani regional union of lombardy chefs.