Casoncelli alla Bergamasca

To prepare the pasta dough, combine 00 flour, semolina flour, 200g large eggs, 15g extra-virgin olive oil, and 5g fine sea salt on a clean work surface. Knead for 10-15 minutes until the dough is smooth and elastic. Wrap the dough in plastic film and let it rest at room temperature for at least 30 minutes.

For the filling, dice 50g of pancetta into small cubes. In a large pan, render the diced pancetta over medium heat until crispy. Remove the crispy pancetta and set aside. In the same pan with the rendered fat, add the beef sirloin and pork sausage (removed from casing). Cook, breaking up the meat, until browned and cooked through. Drain any excess fat.

Transfer the cooked beef sirloin, pork sausage, and 50g of the rendered pancetta to a mixing bowl. Add the remaining 50g of large eggs, stale breadcrumbs, 50g Parmigiano-Reggiano, crushed amaretti biscuits, finely diced firm pear, minced garlic, chopped fresh parsley, grated nutmeg, and lemon zest. Season with fine sea salt and black pepper. Mix thoroughly until all ingredients are well combined.