Alternative names Schlutzkrapfen Place of origin Italy, Austria Places of origin Italy, Austria | Type Pasta Region or state Tyrol | |
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Main ingredients Buckwheat flour, white flour, durum semolina, eggs, olive oil, cheese, spinach, mushrooms Similar Tortelloni, Agnolotti, Tortelli, Fagottini, Tyrolean grey chee | ||
Chef laura made a great italian dish porcini mezzelune pt 1
Mezzelune ([ˌmɛddzeˈluːne], from Italian, meaning 'half moons'), also known as Schlutzkrapfen in South Tyrol, Tyrol, and neighbouring German-speaking regions, is a semi-circular stuffed pasta, similar to ravioli or pierogi. The dough is usually made of white flour or buckwheat flour, durum semolina, mixed with eggs and olive oil. Typical fillings may include cheese (such as ricotta, quark, mozarella, or Bitto), spinach, or mushrooms (e.g., porcini, chanterelles, champignons). There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushroom or pesto sauce, with salsiccia, with seafood, and/or with cherry tomatoes.
Contents
- Chef laura made a great italian dish porcini mezzelune pt 1
- Burrata nduja mezzelune with yellow tomato sauce
- Similar dishes
- References
Burrata nduja mezzelune with yellow tomato sauce
Similar dishes
Similar types of pasta are known as casunziei in Dolomites area, casoncelli in Lombardy, and cjarsons in Friuli.
