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MEZZELUNE DI GRANO SARACENO AL BITTO
CON RAGU' DI FUNGHI PORCINI
Half Moons with Bitto Cheese and Porcini
Mushroom Sauce
Ingredients |
For the pasta:
1 cup buckwheat flour
1 cup white flour
2 eggs
extra virgin olive oil
salt
For the filling:
10 oz. Bitto cheese
2 egg yolks
1/2 cup of milk
white pepper
For the sauce:
10 oz. porcini mushrooms
12 oz. sweet butter
1 8 oz. glass of white wine
1 sprig of chopped fresh parsley and thyme
1 clove of chopped garlic
salt and pepper
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Preparation |
How to make the Half Moons with Bitto Cheese and Porcini Mushroom Sauce:
The pasta:
Mix the two flours with the eggs, oil and some water. Knead for about 10
minutes into a smooth dough. Place the dough in a bowl, cover it with a
damp cloth, let it rest for two hours.
The filling:
Dice the Bitto cheese and soak in the milk for two hours.
Melt the cheese and milk in a double boiler, adding the 2 egg yolks, the
pepper and stirring continuously. Leave to cool.
Roll the dough out into a wide thin sheet. Using a round ravioli cutter, cut
as many circles as possible, about 3" wide. Place a teaspoon of the
filling on one side of the pasta circle, fold over, crimp the edges with
a fork.
The sauce:
Cut the porcini mushrooms into small cubes. Saute them in a pan with the
butter, thyme and garlic. Add the wine, the parsley, salt and pepper to
taste.
Cook the half moon ravioli in boiling water. Remove them with a slotted spoon
when done, arranging them on a hot serving dish. Spoon the porcini
mushroom sauce over them.
Recipe courtesy of The Italian Trade Commission.
Serves 4
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1997-2010 © Enrico Massetti
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