Casoncella Alla Bergamo

Preparation:

Preparation: For the filling: In a saucepan with a little oil, brown the garlic, onion, sage and rosemary. Cut the meat into bite-size pieces and add it to the sautéed mixture, leaving it to brown for about 10 minutes, turning it often with a wooden spoon; pour the wine and let it dry. When the meat is stewed, I remove from the flame and let it cool. I pass everything through a fine mincer and put the minced meat in a large bowl. I add the cheese, the finely chopped parsley, the breadcrumbs, the egg, a pinch of salt and one of freshly ground pepper; I knead the mixture with my hands, mixing the filling well. For the dough: I arrange the flour like a volcano, pouring the other ingredients into the crater. I work the dough well by adding flour or water to obtain a dough that is neither too hard nor too elastic. I roll out the dough about 2 mm thick in wide strips, like for lasagne; with a glass I cut many circles, in which I put a knob of filling and close, pressing on the edges. I form the casoncello obtained by lightly squeezing the center with my finger. Casoncelli can be counted by the dozen, as many as there are in a portion. For the sauce: I throw the casoncelli to cook in plenty of salted water for about 7 minutes. Meanwhile, brown the diced pancetta in the butter with the sage leaves in a saucepan. When the casoncelli are cooked I drain them and arrange them on the plates. I cover with plenty of grated cheese and finally I pour over the very hot butter with the bacon and sage.