Discover rolled ravioli called casoncelli | Pasta Grannies
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- Опубліковано 6 вер 2024
- Hands up, who has heard of casoncelli ? They are a type of ravioli and the same name is given to different shapes! These casoncelli are made by Giusy who lives in Barbariga in Lombardia, northern Italy. Up the road in Brescia, a city about 25 kilometres away, casconcelli are boat shaped! Move to a different village (for example, Parre) and this boat shape is called scarpinocc. Anyway, Giusy's Casoncelli di Barbariga are easy to make and delicious to eat.
This is Giusy's recipe to serve about 20 people:
For the pasta: 1kilo 00 flour, 12 eggs - 8 whole, plus 4 yolks
For the filling: 400g breadcrumbs, 300g grated Parmigiano or Grana Padana, 300g pork loin, 300g ham, 200g cooked spinach, enough stock to bind everything together, salt, nutmeg
To dress: 200g butter plus sage
No matter how bad my mood is - after watching pasta grannies I feel better 😊
Thanks for your work! 🙂
It's great to hear Pasta Grannies is a mood lifter! best wishes, Vicky
I have just tried to bite a corner of my IPad. I think this pasta is so good.
Anyway, my mum' s Imperia pasta machine was a marriage gift in 1969, she use it two times a week or more and it looks and works as if it's still brand new. She just clean it, no maintenance at all. Old objects were made to last.
Hi Vicky!
This Italian guy from the Lazio region had never heard of Lombard cazoncelli before watching this episode. I knew of a traditional pastry from Campania named as such, but it is a totally different thing. I guess the ambiguity comes from the vague meaning of the word, presumably a dialectal variation of calzoncelli, i.e. "miniature trousers".
I have said and insist that your channel is hands down the best encyclopedia there is about anything related to Italy's pasta-making tradition.
No book published so far can match the authenticity of your videos, which in itself has a sociological added value. I mean, you get to notice the different accents, traditions, and personalities of Italy's fascinatingly dis-homogenous culture: the more taciturn, somehow introvert Northerners and the theatrical, picturesque characters from the South, Rome included -- plus Sardinia, which is a world apart.
A Sardinian friend of mine was surprised to find your video about the last pasta granny still making those ultra thin noodles. She had heard about them, of course, but never got to see them herself. Proof, I guess, of how original and valuable your particular interpretation of the Grand Tour is.
I am honoured to receive such high praise from an Italian. Thank you. And I like your idea I'm on a Grand Tour - through the country roads and less well known cities, mostly. The thing which unites all the women is their willingness to open their home to a stranger (and foreigner) and share their experience. I am always humbled by their generosity.
The dialect name for casoncelli is casonsei which I think also means calzone - so your assumption is correct. best wishes, Vicky
Totally agree with your comment about how wonderful these videos are, Yijian. As the world becomes more homogenized, we are losing so much regional crafts and recipes. This site is truly a sociological and culinary wonder!
I had this in Bergamo, Italy awhile back… seriously one of the best meals of my life
This is simply the best channel. I love watching Pasta Grannies while my own pasta is sitting in my kitchen hydrating.
I made this tonight for my family and everyone loved it! Grazie Mille!
Very much enjoy Pasta Grannies! So many kinds of pasta dishes I have never heard of but want to try!
Who’s here on Quarantine lockdown,Trying to learn how to make pasta ? 🍝 👵 ♥️
Casoncelli are fun to make, but if you are an absolute beginner, I suggest starting with pici or cavatelli or rasciatelli. 😊 best wishes, Vicky
Meeee...
How incredibly rich and tasty this dish is..I can only imagine. Just extraordinary! 😍
I enjoy these video's tremendously, Thanks to all that made them possible!💞
Although, I would've loved them even more if they were a bit longer😉
Hi Suzanne, these days I make the videos longer - when this video was posted UA-cam liked creators to keep them as short as possible, then they worked out they could add adverts in the middle ... 🙂🌺 best wishes, Vicky
@@pastagrannies Thank you very much, I really do appreciate the privilege to watch these videos, for me its pure enjoyment and reminds me of old family values. Huge thanks and appreciation to all that make these video's possible💓💓💓
I love your channel, the only complaint I have though is that I would love to see a small map at the start of each episode showing the region and maybe a quick blurb about regional available foods
I’m binge watching your channel today!
Oh lord! That machine😍! And the filling looks so yummy!
it's interesting that the use of the mattarello (rolling pin) pretty much stops in Lombardia.. best wishes, Vicky
Such a lovely dish! It is now on my list of favorites.
Bravo
When did your channel start? This is serious epicness. Wonderful regional videos, good camera work, high quality stuff. Makes me want to watch and learn it all.
Thank you - I'm delighted you like the channel. I started about 3 years ago - although in the beginning I didn't upload every week. Episodes once a week is the most I can manage given the research involved. best wishes, Vicky
When do you add a new recipe to the channel? I don't want to miss them!
i live close to barbariga. i've had these casoncelli since i was a baby, but i never knew how they are made. 🤣
Giusy has a beautiful home!!
This is different! How many did she end up making with that big batch of dough?
Another great recipe from the pasta grannies, great job Vicky, i love all those ingredients. This is even a labor intensive recipe prep with the electric pasta roller. You ladies are going to make me eat myself to death, lol, ty
Looks delicious! Thank you pasta grannies!
Yumm!! I think I could make this!! She is so fast!!
yummy! love the sound of everything in this ,although will have to scale down the recipe theres only two of us in my household , lol
yes, Giusy's making enough for 20 people! But you can freeze the pasta.. best wishes, Vicky
This looks great! I love this channel 😍
Hi Gianmarco, casoncelli are delicious - and easy to make. I'm delighted you like Pasta Grannies, best wishes, Vicky
Vicky thank you for this amazing week as well.
I've always wondered about the pasta made with or without eggs, does it have to do with different regions in Italy and their sauces?
like for example, some sauce are better with egg pasta and some are better without~ thanks
ooh, whole books have been written about this :-) southern Italy makes pasta without egg and uses semola/durum wheat flour and water. All commercial dry pasta is semola flour and water.
In central and northern Italy, farmers grow soft wheat flour and eggs are added to the dough - although in the past housewives would sell their eggs if they could and we find examples of soft wheat pasta without eggs - take a look at the episode 'Tajuli Pelusi or Hairy Tagliatelle'.
When it comes to the regional variations and matching sauces. Again this is huge topic! In the south, the cavatelli /maccheroni shapes go well with chunky vegetables (think fava beans or cima di rapa).
Stuffed pasta (capelletti, tortelloni etc) is a central/northern thing and you'll find them served in a meat stock, or a simple sauce. (An exception is tordelli which is a meat filled ravioli served with a meat ragu). In Emilia Romagna northwards, you will find butter and sage as a typical sauce - butter is never used in the south.
Most ribbon shapes, for example sagna ritorta from Puglia, and pappardelle from Tuscany can be matched with a meat ragu - and these sauces are regionally very different.
All regions have their own 'al forno' baked in the oven pasta dishes - from Sicily's timballo (which uses short dried pasta) to Emilia Romagna's classic lasagna which should be made with fresh pasta.
I hope this helps! best wishes, Vicky
Thank you so much for this information, I learned a great deal !
Could you recommend some of your favorite pasta books which discuss these topics? thank you in advance~ :)
'Portrait of Pasta' by Anna del Conte gives a nice explanation of the history of pasta. 'The Encyclopedia of Pasta' by Oretta Zanini de Vita - I think you can look at this on Google Books. The book is organised alphabetically, not regionally, although she tells you where each individual pasta comes from. And I'm writing a book, but it won't be ready for another year! best wishes, Vicky
Uau que coisa linda! Amo este canal 🇧🇷
ooooh..my favorite so far
Love this chanel.
Wow!!!
The small fridge seems so odd for us in the usa.
When they say walnut sized, do they mean pre or post shelled?
Shelled. A teaspoon which isn't too heaped. The main thing is to keep them all the same size rather than worry whether it's a big green olive or small walnut. 😊🌺 best wishes, Vicky
Hey Vicky, did you go to Le Marke or Ascoli Pacerno ?? My Italian friend's family are from there. I would *love* to see a video with some old Nonna from one of those two regions making Pasta.
I'd love to film more from Marche as that's where my home is. eg vincisgrassi, a kind of lasagne, and caconi which are special to Ascoli Piceno and carnevale - so if your friend's family have a granny/aunt, please ask them to get in touch!
I have filmed 5 episodes from Marche - I will now create a playlist so you have no trouble finding them. Best wishes, Vicky
Vicky what pasta is your favorite?
Hallelujah 🙌 I am in heaven 🙏🙏😇
🖐
Do we know if Giusy and her family are doing fine in Lombardy?
My hand is up but as Italian is too easy ;-)
Haha, yes it definitely helps to be Italian and passionate about pasta! best wishes, Vicky
👏👏👏👏👍
This channel is like a historian's channel. Only about the culinary records of the country. You must hire some people to do the equivalent in other countries!
Pizzoccheri ???
Non ti preoccupare Laura tuo episodio 'pizzoccheri' sarà pubblicata tra due/tre settimana. Ti invieremo un'email :-) best wishes, Vicky
Questi son quelli bresciani, ma Bergamo, patria dei casoncelli??????? Se fate video di ricette tipiche da far conoscere nel mondo, dovete anche specificare, documentatevi prima
Si prega di leggere il commento. Preciso che questi casoncelli provengono da Barbariga. Non abbiamo filmato ancora i casoncelli bergamaschi per il ragione non troviamo una signora anziana che la faccia per noi. Forse si può raccomandare qualcuno. best wishes, Vicky
@@pastagrannies al momento non ho una conoscenza da segnalare, ma è pieno di persone o ristoranti che li fanno, qui usano molto negli oratori prepararli per poi cucinarli alle feste in oratorio. Se ho qualche contatto glielo segnalo. Grazie
I eat these like a pig when I go to Bergamo!! I appreciate seeing how they’re formed. Normally I’m too busy inserting them into my mouth quickly before they cool off, and that’s my excuse! 😂😁