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

Image may contain Cutlery Spoon Bowl Dish Food and Meal

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.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.