Method
Prepare the dough by mixing the flour, semolina, eggs, oil and a pinch of salt. Bring together with a fork, then use your hands to bring the dough together. Knead on a clean bench for 5 minutes. Let it rest.
To prepare the filling, brown the pork sausage with olive oil, breaking up to mince. Then add the roasted meat, sultanas and parsley and cook for a few moments. Pour everything into a bowl, add the Parmesan, breadcrumbs, egg, crumbled amaretti biscuits, cinnamon, nutmeg, a pinch of pepper, and a pinch of salt. Mix the dough.
After letting the dough rest, roll it out and cut out 6-8 cm discs. Brush half of the dish with a little water. Fill the centre with a spoonful of filling. Seal the edges to prevent the filling from leaking out; fold the edge slightly and press the center in a little to give the casoncelli their characteristic half-moon shape.
Cook the casoncelli in boiling salted water for 7-8 minutes.
After draining them, season them with melted butter flavoured with sage leaves, pancetta, and grated Parmigiano Reggiano.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
