Prosciutto, Mortadella and Speck Casoncelli

Description

Traditional filled pasta with Italian cured meats folded, Grana Padano and pinched in a small crescent shape.

At a Glance

Item Code

40211

Weight

6 lbs

Case Count

360 each

Dimensions

2.5" x 1"

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Recipe Ideas

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Casoncelli in Roasted Tomato Sauce with Grilled Portabella Mushrooms

Ingredients (4 servings):

  • 6 ea roma tomatoes
  • 2 ea large portabella mushrooms
  • 4 ea garlic cloves, peeled
  • 6 ea fresh thyme sprigs
  • 1 Tbsp extra virgin olive oil
  • 4 oz pecorino Romano (shaved)
  • TT light brown sugar
  • TT salt and pepper

Directions:

Lightly coat tomatoes with garlic, olive oil, thyme, 1 pinch of sugar, salt and pepper and roast at 400°F. Remove thyme sprigs and skin from tomatoes and reserve a few roasted tomatoes for garnish. Puree the remaining ingredients into a sauce, thinning with some water if necessary. Season and plate with grilled portabella mushroom caps and shaved pecorino Romano.

About the Dish:

“Used in this casoncelli filling speck is an Italian cured meat similar in characteristic to prosciutto with a longer aging process that also involves juniper berries. Speck is smoked after the curing process and is often used in Italy as a traditional antipasto”

Casoncelli with Arugula Pesto and Prosciutto

Ingredients (4 servings):

  • 4 cups Arugula
  • ¼ cup Walnuts
  • ¼ cup Pecorino Fiore
  • ¼ cup Grana Padano
  • 1 ea garlic clove
  • 1 cup extra virgin olive oil
  • TT salt and pepper
  • 4 oz mushrooms (sliced)
  • 4 oz red onion (shaved)
  • 6 oz Prosciutto (sliced thin)

Directions:

Soak arugula in cold water for 5 minutes then drain. In blender combine oil, garlic, walnuts Pecorino and Grana Padano Cheese, then blend together briefly. Add arugula and blend until pureed adjusting consistency with cold water. Season to taste. Finish pasta by tossing in room temperature pesto and using some hot pasta water to adjust sauce constancy. Garnish with Prosciutto, shaved red onion and sautéed mushrooms

About the Dish:

“Pecorino from the region of Sardinia also known as ‘fiore sardo’ is an Italian cheese made only from local breed sheep’s milk. Known for its unique characteristic in pesto it is smoked before the aging process which helps develop its rich and distinct flavor”

Casoncelli with Mediterranean Herb Whipped Butter and Piave Stravecchio

Ingredients (4 servings):

  • 1 lb Butter, room temperature
  • 1 ½ Tbsp fresh rosemary sprig, (minced)
  • 1 Tbsp fresh sage leaves (chopped)
  • TT lavender
  • 1 T. fresh chives (sliced)
  • 1 T. fresh parsley (minced)
  • 1 fresh garlic clove (minced)
  • TT white pepper
  • TT Piave Stravecchio Cheese (grated)

Directions:

Whip butter until white and fluffy. Fold in herbs, garlic and white pepper. Coat pasta well with herb butter and allow melting. Plate and garnish with shaved Piave Stravecchio cheese and fresh herbs.

About the Dish:

“Used in the filling mortadella was originally made from grinding pork meat into a paste with a mortar and pestle which gives it its name. From the region of Bologna, Italy this Italian sausage utilizes the hard fat from the neck of the pig and myrtle berries, which were commonly available in the region prior to black pepper corns”

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