Casoncelli alla Bergamasca Recipe by Al Dente

Name: Casoncelli alla Bergamasca Recipe by Al Dente
Total time: 65 min
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; 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

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Discover casoncelli Bergamasca, a Melbourne-inspired take on Bergamo’s filled pasta, featuring flavours that transport you to Italy with every bite.

View full recipe on www.gourmettraveller.com.au

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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
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