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

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