Casoncelli or Casonsei are a first course widespread throughout the whole Valle Camonica. It has many variations with different local names - caicc, calsù, pi fahacc… Different recipes coexist in the same village, jealously guarded by families. Here we propose the recipe of the casoncelli from the village of Erbanno, part of Darfo Boario Terme.

INGREDIENTS for 4-6 people
For the pasta:
400 g of flour
100 g of durum wheat semolina
2 eggs
Water as needed.
Salt to taste.

For the filling:
150 g of minced salami
100 g of roasted beef
70 g of grated cheese
125 g of breadcrumbs
1 knob of butter
1 egg
1 tablespoon of parsley
1 clove of garlic
5 g of crumbled amaretti
10 g of sultanas
Half a spadona pear or abbot pear
Lemon peel
Salt to taste
Pepper to taste

PREPARATION
Mix the flour, durum wheat semolina, eggs, a pinch of salt on a pastry board and add just enough water to obtain a homogeneous mixture, let it rest for at least half an hour.
Meanwhile, make the filling: brown the minced salami, half a peeled and chopped pear with a knob of butter, add the roast meat, a spoonful of chopped parsley, a clove of minced garlic and leave to flavour for a while.
Pour everything into a bowl, add the grated cheese, the breadcrumbs, the egg, the crumbled amaretti, the chopped sultanas, the lemon zest, a pinch of pepper and a pinch of salt.
Work the dough, which must not be too dry.
Then roll out the dough and cut into discs of 6-8 cm in diameter, distribute a spoonful of filling in the centre, fold the discs and close them.
The casoncelli are ready to be boiled in boiling salted water. Drain and season with grated cheese, melted butter with a few sage leaves and pancetta.

ANECDOTES
This was considered a dish for feast days, both for the amount of work that it requires, and for its considerable nutritional contribution.
Even today, Casonsei are prepared this way by the women of Erbanno, on occasion of the village festival, an event that attracts hundreds of visitors every year.