Print
Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue Recipe
For your next pasta night, Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue brings tender half-moon pasta wrapped around creamy Taleggio and walnuts, finished with velvety Parmigiano fondue.
Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Ingredients
Mezzelune
Filling
- 375 g – 13 oz taleggio – roughly chopped
- 100 g – 3.5 oz walnuts
- milk – optional
Parmigiano Reggiano Fondue
- 200 ml – 7 fl oz cream
- 8 tbsp grated Parmigiano Reggiano
- salt and pepper
- 2 tbsp walnuts – chopped
- extra Parmigiano Reggiano – thinly grated, to serve (optional)
Instructions
Filling
-
Blend the Taleggio and walnuts in a mixer until smooth and soft. Add a dash of milk if the filling is too dry.
-
Refrigerate the filling until ready to use.
Mezzelune
-
Prepare the egg pasta dough. Roll it out, then fill and shape the mezzelune.
-
Cut the dough into 12.5 cm – 5-inch circles.
-
Leave the shaped mezzelune to dry slightly while preparing the sauce.
Parmigiano Reggiano Fondue
-
Heat the cream gently in a small saucepan. Remove from the heat just before it reaches the boil.
-
Add the grated Parmigiano Reggiano, salt, and pepper. Stir until smooth. The sauce may look runny at first. It will thicken as it cools.
Assembling
-
Cook the mezzelune until al dente.
Note: Cooking time depends on thickness. Fresh pasta will take a few minutes. If slightly dried, it may take 8 to 10 minutes. Taste to check, especially at the thicker edges. The pasta should remain firm.
-
While the mezzelune are cooking, spoon 2 tbsp of Parmigiano Reggiano fondue onto the base of each serving plate.
-
Drain the pasta and divide it among the plates.
-
Drizzle with the remaining fondue and sprinkle with chopped walnuts.
-
Serve warm with finely grated Parmigiano Reggiano.
Recipe Notes
To serve 4 people, prepare the dough with 2 eggs and 200 g – 7 oz flour.