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Casônsèi from Val Camonica

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Casônsèi from Val Camonica

Casônsèi from Val Camonica

You can never have too many main course recipes, so give Casônsèi from Val Camonican a try. This recipe makes 4 servings with 709 calories, 35g of protein, and 47g of fat each. This recipe covers 41% of your daily requirements of vitamins and minerals. A mixture of parmesan cheese, potatoes, swiss chard, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Make the pasta dough. Sift the flour into a mound on a counter and make a well in the center. Break the eggs into the well and add the oil and a pinch of salt. Knead to a soft dough, shape into a ball, cover with a clean dish towel, and let rest for 30 minutes.
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Pasta DoughPasta Dough
DoughDough
All Purpose FlourAll Purpose Flour
EggEgg
SaltSalt
Cooking OilCooking Oil
Equipment you will use
Kitchen TowelsKitchen Towels
2
Meanwhile, make the filling. Cook the potatoes in lightly salted boiling water for 15-20 minutes until tender.
Ingredients you will need
PotatoPotato
WaterWater
3
Drain and mash. Cook the chard leaves in just enough boiling water to cover for 5-10 minutes until tender.
Ingredients you will need
Swiss ChardSwiss Chard
WaterWater
4
Drain, squeeze out the excess liquid, and chop. Melt the butter in a pan.
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ButterButter
Equipment you will use
Frying PanFrying Pan
5
Add the garlic and parsley and cook over low heat, stirring frequently for a few minutes.
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ParsleyParsley
GarlicGarlic
6
Add the leek and sausage and cook, stirring occasionally, for 10 minutes.
Ingredients you will need
SausageSausage
LeekLeek
7
Remove the pan from the heat and let cool.
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Frying PanFrying Pan
8
Combine the sausage mixture, mashed potatoes, chard, bread crumbs, Parmesan, and egg in a bowl and season to taste with salt and pepper.
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Salt And PepperSalt And Pepper
BreadcrumbsBreadcrumbs
ParmesanParmesan
PotatoPotato
SausageSausage
Swiss ChardSwiss Chard
EggEgg
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BowlBowl
9
Roll out the dough on a lightly floured counter into a thin sheet.
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DoughDough
RollRoll
10
Cut out rectangles about 3 1/4 x 6 1/4 inches. Put a mound of filling on each one, roll the dough up, and press the edges well to seal, then gently bend into a horseshoe shape. Cook the casônsèi in plenty of salted boiling water for 5 minutes until al dente.
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DoughDough
WaterWater
RollRoll
11
Drain, transfer to a warmed serving dish, pour the melted butter over them, and sprinkle with Parmesan.
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ParmesanParmesan
ButterButter
12
Serve immediately.
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From The Silver Spoon: Pasta. © 2009 Phaidon Press Limited. Published in the United States of America by Phaidon Press Limited.
Ingredients you will need
PastaPasta
DifficultyHard
Ready In45 m.
Servings4
Health Score35
Dish TypesLunchMain CourseMain DishDinner
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