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Casoncelli (:kazonˈtʃɛlli) (or ''casonsèi'' in the local dialect) are kind of stuffed pasta, typical of the culinary tradition of Lombardy, in the north-central part of Italy.〔 (Whatamieating.com Casoncelli ) entry at whatamieating.com. Accessed on 2010-01-14. 〕 The shell typically consists of two sheets of pasta, about 4 cm long, pressed together at the edges, like that of ravioli. Alternatively it is a disk folded in two and shaped like a sweet wrapper. Casoncelli in the style ''alla bergamasca'' are typically stuffed with a mixture of bread crumbs, egg, parmesan, ground beef, salami or sausage. Variants of filling include spinach, raisins, amaretto biscuits, pear, and garlic;〔(Casoncelli alla bergamasca ), recipe at cookaround.com (in Italian). Accessed on 2013-12-01. 〕 while the casoncelli ''alla bresciana'' are stuffed with a mixture of bread crumbs, parmesan, garlic, parsley, nutmeg and broth.〔(Casoncelli alla bresciana ), recipe at cookaround.com (in Italian). Accessed on 2013-12-01.〕 They are typically served with ''burro e salvia'': melted butter flavored with sage leaves. ==See also== 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Casoncelli」の詳細全文を読む スポンサード リンク
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