Casoncelli alla bergamasca

Step 1: Mix 10 ½ oz tipo 00 flour and 3 ½ oz fine durum wheat semolina on the worktop, make a well and add 4 eggs. Work into a dough and knead for 10 minutes until smooth. Wrap and rest for 30 minutes.

Step 2: Melt ⅔ oz butter in a frying pan over a medium heat and fry 1 garlic for 30 seconds. Add 7 oz pork sausages and 5 ½ oz beef mince and cook, breaking it up, until browned with no pink left and the mixture reaches 160°F, about 8 minutes. Leave to cool.

Step 3: Soak 2 ⅞ oz dry breadcrumbs in ½ cup milk for 5 minutes. Mix with the cooled meat, 2 ⅞ oz grana padano, 1 egg, 1 amaretti biscuit, 1 tbsp raisins, ½ pear, 1 tbsp flat-leaf parsley, ¼ tsp nutmeg and ½ tsp salt into a firm paste that holds together when squeezed.

Step 4: Roll the dough thinly with a pasta machine (second-thinnest setting) and cut it into 8 cm rounds or squares. Keep the dough you aren't using covered so it doesn't dry out.

Step 5: Put a teaspoon of filling in the centre of each piece, fold it into a half-moon or rectangle and press the edges firmly, pushing out any air. Then press a thumb into the middle of the filled side so the parcel bends into a little saddle. Lay them on a floured tray.

Step 6: Bring a large pot of salted water to the boil and cook the casoncelli in batches until they float and the edges are tender, 4–5 minutes. Don't let the water boil hard: that is the usual reason they split open.

Step 7: While they cook, fry 3 ½ oz pancetta in a wide pan over a medium heat until golden and crisp, 5 minutes. Add 3 ½ oz butter and 12 sage leaves and cook until the butter foams and the sage crisps.

Step 8: Lift the casoncelli into the pan with a slotted spoon and toss gently in the butter. Serve with 1 oz grana padano, to serve sprinkled over.