Mezzaluna stuffed with mushrooms - Revision history

Ch at 11:48, 6 November 2025

2025-11-06T11:48:35Z

← Older revision		Revision as of 11:48, 6 November 2025
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	[[~~Cooking~~\|⇐ ~~Cooking~~]][[Pasta\|⇐ Pasta]]		[[The Green_Book\|⇐ The Green Book]] [[Pasta\|⇐ Pasta]]

	[[File:IMG 4280.jpeg\|400px\|left]]		[[File:IMG 4280.jpeg\|400px\|left]]

Ch at 11:46, 6 November 2025

2025-11-06T11:46:04Z

← Older revision		Revision as of 11:46, 6 November 2025
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	[[Cooking\|⇐ Cooking]][[Pasta\|⇐ Pasta]]		[[Cooking\|⇐ Cooking]][[Pasta\|⇐ Pasta]]

	[[File:~~Missing-image-232x150~~.~~png~~\|400px\|left]]		[[File:IMG 4280.jpeg\|400px\|left]]
	This is my interpretation of a dish we had in ''Spazio, Hyllie'' which was really good. Plenty for 4 small appetites or starter		This is my interpretation of a dish we had in ''Spazio, Hyllie'' which was really good. Plenty for 4 small appetites or starter

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	==Ingredients==		==Ingredients==
	;for the pasta		;for the pasta
			;pasta
	:[[Pasta#Rolled pasta for ravioli or lasagne (classic)\|pasta]] made with 2 eggs		:[[Pasta#Rolled pasta for ravioli or lasagne (classic)\|pasta]] made with 2 eggs
			;mushroom duxelles
	:200g mushrooms - I used chanterelles and porcini but any will do		:200g mushrooms - I used chanterelles and porcini but any will do
	:a shallot, finely chopped		:a shallot, finely chopped
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	:small handful chopped parsley		:small handful chopped parsley
	:salt and pepper, nutmeg to taste		:salt and pepper, nutmeg to taste
			;for the filling
			:mushroom duxelles above
			:± 100g ricotta
			:± 1 Tbsp grated parmesan
	;for the sauce		;for the sauce
	:70g double cream		:70g double cream
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	==Method==		==Method==
	#'''mushroom duxelles.''' Finely (as in really finely - 2-3mm cubes) chop the mushrooms. Melt the butter in a frying pan and sweat the shallots for a minute or two. Add the garlic and gently cook for another ½ minute. Turn heat up a little and add mushrooms. Cook down the mushrooms till all the liquid has gone and deglaze with the cognac or whatever. Add the parsley, cook doen the liquid, then season and stir through the cream. You should have a thick paste.		#'''mushroom duxelles.''' Finely (as in really finely - 2-3mm cubes) chop the mushrooms. Melt the butter in a frying pan and sweat the shallots for a minute or two. Add the garlic and gently cook for another ½ minute. Turn heat up a little and add mushrooms. Cook down the mushrooms till all the liquid has gone and deglaze with the cognac or whatever. Add the parsley, cook doen the liquid, then season and stir through the cream. You should have a thick paste.
	#'''pasta'''. Make the pasta and roll out thin sheets. Cut out 7-8cm circles with a pastry cutter. Place a dollop of the duxelles on a circle, fold the pasta in half and seal the edges to make a plump semicircle or mezzaluna - half moon. Repeat until all the ~~duxelles~~/pasta is used up.		#'''filling'''. Combine the cooled duxelles with enough ricotta and parmesan to make a nice filling. Check for taste and seasoning.
			#'''pasta'''. Make the pasta and roll out thin sheets. Cut out 7-8cm circles with a pastry cutter. Place a dollop of the duxelles on a circle, fold the pasta in half and seal the edges to make a plump semicircle or mezzaluna - half moon. Repeat until all the filling/pasta is used up.
	#'''to cook'''. Start making the sauce by melting the butter, cream and cheese together at a very gentle heat to thicken - take off heat till pasta is done. Meanwhile get a large pan of salted boiling water going and cook the pasta - 5 minutes if freshly made - a little longer if they were made earlier and dried somewhat. When cooked, lift the pasta out of the water and add to the sauce over gentle heat. Coat the pasta with the sauce - add ingredients a little pasta water if the sauce is too thick. Serve sprinkled with the chopped nuts and parmesan cheese.		#'''to cook'''. Start making the sauce by melting the butter, cream and cheese together at a very gentle heat to thicken - take off heat till pasta is done. Meanwhile get a large pan of salted boiling water going and cook the pasta - 5 minutes if freshly made - a little longer if they were made earlier and dried somewhat. When cooked, lift the pasta out of the water and add to the sauce over gentle heat. Coat the pasta with the sauce - add ingredients a little pasta water if the sauce is too thick. Serve sprinkled with the chopped nuts and parmesan cheese.
	<small>''My interpretation of a dish from Spazio, Hyllie'' </small>		<small>''My interpretation of a dish from Spazio, Hyllie'' </small>
	<div class="indexkeywords"> italian </div>		<div class="indexkeywords"> italian </div>

Ch: Created page with "⇐ Cooking⇐ Pasta left This is my interpretation of a dish we had in ''Spazio, Hyllie'' which was really good. Plenty for 4 small appetites or starter
==Ingredients== ;for the pasta :pasta made with 2 eggs :200g mushrooms - I used chanterelles and porcini but any will do :a shallot, finely chopped :a clove garlic, finely chopp..."

2025-09-29T09:54:40Z

Created page with "⇐ Cooking ⇐ Pasta 400px|left This is my interpretation of a dish we had in ''Spazio, Hyllie'' which was really good. Plenty for 4 small appetites or starter <br clear=all> ==Ingredients== ;for the pasta :pasta made with 2 eggs :200g mushrooms - I used chanterelles and porcini but any will do :a shallot, finely chopped :a clove garlic, finely chopp..."

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[[Cooking|⇐ Cooking]][[Pasta|⇐ Pasta]]

[[File:Missing-image-232x150.png|400px|left]]
This is my interpretation of a dish we had in ''Spazio, Hyllie'' which was really good. Plenty for 4 small appetites or starter

<br clear=all>
==Ingredients==
;for the pasta
:[[Pasta#Rolled pasta for ravioli or lasagne (classic)|pasta]] made with 2 eggs
:200g mushrooms - I used chanterelles and porcini but any will do
:a shallot, finely chopped
:a clove garlic, finely chopped
:2 Tbsp butter
:a splash cognac, dry sherry, dry white wine or vermouth for deglazing
:2 Tbsp cream
:small handful chopped parsley
:salt and pepper, nutmeg to taste
;for the sauce
:70g double cream
:2 Tbsp butter
:25g parmesan cheese, grated
:taleggio - ''the restaurant's version had taleggio in the sauce but I haven't tried that''
;to finish
:chopped toasted hazelnuts or walnuts
:grated parmesan

==Method==
#'''mushroom duxelles.''' Finely (as in really finely - 2-3mm cubes) chop the mushrooms. Melt the butter in a frying pan and sweat the shallots for a minute or two. Add the garlic and gently cook for another ½ minute. Turn heat up a little and add mushrooms. Cook down the mushrooms till all the liquid has gone and deglaze with the cognac or whatever. Add the parsley, cook doen the liquid, then season and stir through the cream. You should have a thick paste.
#'''pasta'''. Make the pasta and roll out thin sheets. Cut out 7-8cm circles with a pastry cutter. Place a dollop of the duxelles on a circle, fold the pasta in half and seal the edges to make a plump semicircle or mezzaluna - half moon. Repeat until all the duxelles/pasta is used up.
#'''to cook'''. Start making the sauce by melting the butter, cream and cheese together at a very gentle heat to thicken - take off heat till pasta is done. Meanwhile get a large pan of salted boiling water going and cook the pasta - 5 minutes if freshly made - a little longer if they were made earlier and dried somewhat. When cooked, lift the pasta out of the water and add to the sauce over gentle heat. Coat the pasta with the sauce - add ingredients a little pasta water if the sauce is too thick. Serve sprinkled with the chopped nuts and parmesan cheese.
<small>''My interpretation of a dish from Spazio, Hyllie'' </small>
<div class="indexkeywords"> italian </div>