Casoncelli alla Bergamasca Recipe by Al Dente

Ingredients

• 1 quantity [Al Dente's pasta dough](https://www.gourmettraveller.com.au//recipes/chefs-recipes/pasta-dough-egg-yolk-semolina-19349|target="_blank")
• 200 gm butter
• 1 cup mixed herbs such as rosemary, sage and oregano, leaves picked
• Filling
• 100 gm fine breadcrumbs from day-old crustless sourdough
• 100 ml milk
• 150 gm pancetta, finely chopped
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tbsp finely chopped sage
• 300 gm minced veal
• 2 tbsp white wine
• 1 pear, cored, finely chopped
• 100 gm finely grated Grana Padano, plus extra to serve
• 1 tbsp flat-leaf parsley, finely chopped