Casônsèi from Val Camonica

Name: Casônsèi from Val Camonica
Yield: 4 servings
Ingredients: 1 2 3/4 cups all-purpose flour, plus extra for dusting; 1 3 eggs; 1 1 tablespoon olive oil; 1 1 pound 2 ounces potatoes, diced; 1 14 ounces Swiss chard, stalks removed; 1 3 tablespoons butter; 1 1 garlic clove, finely chopped; 1 1 sprig chopped fresh parsley; 1 1 leek, chopped; 1 7 ounces Italian sausage, skinned and chopped; 1 3/4 cups bread crumbs; 1 Generous 1 cup grated Parmesan cheese; 1 1 egg, lightly beaten; 1 Salt and pepper; 1 4 tablespoons butter, melted; 1 2/3 cup grated Parmesan cheese

From the kitchen of Carly

Casônsèi are plump pasta parcels from the Italian Alps, stuffed with potatoes, Swiss chard, and sausage, then finished simply with butter and garlic. Rustic, deeply satisfying, and worth the hand-rolling effort.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 3/4 cups all-purpose flour, plus extra for dusting
13 eggs
11 tablespoon olive oil
11 pound 2 ounces potatoes, diced
114 ounces Swiss chard, stalks removed
13 tablespoons butter
11 garlic clove, finely chopped
11 sprig chopped fresh parsley
11 leek, chopped
17 ounces Italian sausage, skinned and chopped
13/4 cups bread crumbs
1Generous 1 cup grated Parmesan cheese
11 egg, lightly beaten
1Salt and pepper
14 tablespoons butter, melted
12/3 cup grated Parmesan cheese

Instructions

Make the pasta dough. Sift the flour into a mound on a counter and make a well in the center. Break the eggs into the well and add the oil and a pinch of salt. Knead to a soft dough, shape into a ball, cover with a clean dish towel, and let rest for 30 minutes.
Meanwhile, make the filling. Cook the potatoes in lightly salted boiling water for 15-20 minutes until tender. Drain and mash. Cook the chard leaves in just enough boiling water to cover for 5-10 minutes until tender. Drain, squeeze out the excess liquid, and chop. Melt the butter in a pan. Add the garlic and parsley and cook over low heat, stirring frequently for a few minutes. Add the leek and sausage and cook, stirring occasionally, for 10 minutes. Remove the pan from the heat and let cool. Combine the sausage mixture, mashed potatoes, chard, bread crumbs, Parmesan, and egg in a bowl and season to taste with salt and pepper.
Roll out the dough on a lightly floured counter into a thin sheet. Cut out rectangles about 3 1/4 x 6 1/4 inches. Put a mound of filling on each one, roll the dough up, and press the edges well to seal, then gently bend into a horseshoe shape. Cook the casônsèi in plenty of salted boiling water for 5 minutes until al dente. Drain, transfer to a warmed serving dish, pour the melted butter over them, and sprinkle with Parmesan. Serve immediately.