Name: Casônsèi from Val Camonica
Yield: Serves 4
Ingredients: 2 3/4 cups all-purpose flour, plus extra for dusting; 3 eggs; 1 tablespoon olive oil; 1 pound 2 ounces potatoes, diced; 14 ounces Swiss chard, stalks removed; 3 tablespoons butter; 1 garlic clove, finely chopped; 1 sprig chopped fresh parsley; 1 leek, chopped; 7 ounces Italian sausage, skinned and chopped; 3/4 cups bread crumbs; Generous 1 cup grated Parmesan cheese; 1 egg, lightly beaten; Salt and pepper; 4 tablespoons butter, melted; 2/3 cup grated Parmesan cheese

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Casônsèi from Val CamonicaEdward Park

Casônsèi della Val Camonica

Casônsèi dates back to the fourteenth century and is a specialty of Brescia in the Lombardy region of northern Italy. It is also known as casunzièi in Belluno, in the northeastern region of Veneto. The word casônsèi comes from the ancient term "cassoncelle," which probably meant "small caskets." Similar to ravioli, these half-moon-shaped parcels are made of an egg-based dough and can have a variety of fillings. The Renaissance version was bittersweet in taste, combing cinnamon and almonds. In the traditional cuisine of Brescia, casônsèi is typically filled with a mixture of sausage, bread dipped in milk, and grated Parmesan.

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