Polenta Casoncelli with Rabbit

17/11/2023

Polenta casoncelli with rabbit are a rustic variant of the traditional casoncelli, a type of stuffed pasta typical of Lombard cuisine, especially from the area of Bergamo. Here, polenta is transformed into a flavorful filling through the addition of rabbit meat, creating a unique combination of flavors. Here’s how to prepare this delight.

Ingredients

For the casoncelli:

200 g of soft wheat flour
2 eggs
A pinch of salt

For the filling:

200 g of ready-made polenta (cooled and solid)
200 g of cooked and shredded rabbit meat
50 g of grated Parmesan cheese
Salt and pepper to taste

For the sauce:

Butter to taste
Sage to taste
Parmesan shavings to serve

Preparation

Start by preparing the pasta for the casoncelli by combining flour, eggs, and a pinch of salt. Knead until you have a smooth and homogeneous mixture, then cover it with a damp cloth and let it rest for about 30 minutes.
Meanwhile, prepare the filling: cut the cooled polenta into small cubes and mix it with the shredded rabbit meat and Parmesan. Season with salt and pepper to taste.
Roll out the dough into a thin sheet and cut out circles with a pastry cutter or a glass.
Put a spoonful of the filling in the center of each circle of dough and close them into half-moons, making sure to seal the edges well.
Bring a pot of salted water to a boil and cook the casoncelli for about 2-3 minutes or until they float to the surface.
Meanwhile, melt the butter in a pan with a few sage leaves.
Drain the casoncelli and toss them in the pan with the butter and sage to flavor them.
Serve the polenta casoncelli with rabbit hot, topped with Parmesan shavings.

Curiosity

Casoncelli are a type of stuffed pasta typically filled with meat, raisins, breadcrumbs, and amaretti biscuits. This version with polenta and rabbit is a more earthy and rustic adaptation, combining the essence of the mountains and Lombard agricultural traditions. Sometimes, in local restaurants, you might find other variations of casoncelli that include porcini mushrooms, truffle, or typical local herbs.