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Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue

Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue

The recipe for a delicious Italian stuffed pasta: Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue.

Course Main
Cuisine Italian
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Manuela Zangara

Ingredients

Mezzelune

Filling

  • 375 gms – 0.8 lbs. Taleggio roughly chopped
  • 100 gms – 3.5 oz. walnuts
  • Milk optional

Parmigiano Reggiano Fondue

  • 200 ml – 7 oz. cream
  • 8 tbsp grated Parmigiano Reggiano
  • Salt & Pepper
  • 2 tbsp walnuts chopped
  • Extra Parmigiano Reggiano thinly grated to serve (optional)

Instructions

Filling

  1. Put the Taleggio and walnuts in a mixer and blend until smooth and soft. You can add a dash of milk if the filling is too dry.
  2. Keep your filling in the fridge until you are ready to use it.

Mezzelune

  1. Prepare the egg pasta dough as per the instructions on How to make egg pasta dough and then proceed to make and fill mezzelune as per the tutorial on How to make mezzelune.
  2. Like this.
  3. I made my mezzelune big this time: I used dough circles of 12.5 cm – 5 inches in diameter.
  4. While the mezzelune dry, you can prepare your sauce.

Parmigiano Reggiano Fondue

  1. Put the cream in a small saucepan and heat it up. Put the fire off before it boils and add the grated Parmigiano Reggiano, salt and pepper.
  2. Mix well until smooth. Do not worry if the sauce looks runny, it is ok as it will thicken while cooling.

Assembling

  1. Cook the mezzelune following the steps on “How to cook pasta al dente”. Only in this case you will not have a pre set cooking time. This will vary on the thickness of your mezzelune (it should take approximately a couple of minutes to cook if you have just made the pasta. If a number of hours have passed since you made the pasta then it would be slightly dry and could take between 8 to 10 minutes to cook). So, the best solution is to taste it! Remember, to check the sides, where your pasta is thicker. It does have to remain firm to be al dente.
  2. While the mezzelune are cooking, prepare your serving plates. Put 2 tbsp of Parmigiano Reggiano fondue at the bottom of each plate.
  3. When the pasta is cooked, drain it and divide it among the plates.
  4. Drizzle with the remaining fondue and top with the chopped walnuts.
  5. Serve warm with a sprinkle of thinly grated Parmigiano Reggiano.