Code A12

Casoncelli alla Bergamasca (speciality of Bergamo)



Ingredients for 4 people

400 g Casoncelli

100 g diced sweet pancetta

80 g butter

100 g Parmigiano Reggiano cheese

4 sage leaves


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.


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