The Cerea’s casoncelli? Little treasure chests of flavor for the holidays: the warmth of corn, the intensity of truffle, and the creaminess of taleggio come together in a completely new first course
Photo by Fabrizio Pato Donati
Taleggio Casoncelli with Corn Cream and Black Truffle
Ingredients for 500 g of egg pasta dough:
500 g all-purpose flour (type 00)
3 whole eggs
3 egg yolks
Salt, to taste
Water, as needed
Method:
Arrange the flour on a work surface in a well shape, place the eggs and a pinch of salt in the center. Work the mixture vigorously until you get a soft, homogeneous dough.
Let it rest in the fridge for about 30 minutes, wrapped in plastic wrap or in an airtight container. Roll out the dough using a rolling pin or a pasta machine (electric or manual). Cut the pasta into circles about 6–7 cm in diameter.
Ingredients for the filling:
600 g taleggio cheese
100 ml fresh cream
Ingredients for the sauce:
500 g canned corn
2 L fresh milk
6 shallots
100 g black truffle
Method:
Cut the taleggio into cubes and place it in a saucepan with a little cream. Melt it over a bain-marie until smooth and creamy. Clean, wash, and cut the shallots into julienne, sauté them, then add the corn. Cover with milk and bring to a boil for about 5 minutes. Blend everything until smooth and adjust seasoning.
Fill the pasta discs with the cooled taleggio fondue and shape them into the traditional casoncelli form. Cook the casoncelli in plenty of salted water, drain, and toss with butter and Parmesan. Serve hot over the corn cream and topped with shaved black truffle.
Contacts:
Da Vittorio
Via Cantalupa, 17 – 24060 Brusaporto (BG), Italy
T. +39 035 681024
info@davittorio.com
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