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General information

Bergamo’s most famous and delicious filled pasta, recognised as one of the Traditional Italian Food Products (P.A.T.).

Method

Mix flour, semolina, eggs, a pinch of salt and water as needed to obtain a homogeneous dough, then let it rest for at least half an hour.

For the filling, slowly cook in a pan with some butter the minced meats and the peeled and cutted pear with garlic and parsley until brown. Put the mixture in a bowl and add breadcrumbs, eggs, crumbled amaretti, raisins, salt and pepper. In case the filling is too dry, add some water or broth.

Stretch the dough and shape it into 6/8 cm disks, put a spoon of filling in the center and close them, gently pressing on the edge and in the middle.

Boil in salty water and, after draining, season with brown butter, grated parmesan, sage and bacon.

 

© ERSAF - Ente Regionale per i Servizi all’Agricoltura e alle Foreste, Regione Lombardia