Mezzelune

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Mezzelune
Schlutzkrapfen South Tyrol (3).JPG
Schlutzkrapfen with spinach and ricotta filling
Alternative names Schlutzkrapfen
Type Pasta
Place of origin Italy, Austria
Region or state Tyrol
Main ingredients Buckwheat flour, white flour, durum semolina, eggs, olive oil, cheese, spinach, mushrooms
Cookbook: Mezzelune  Media: Mezzelune

Mezzelune ([ˌmɛddzeˈluːne], from Italian, meaning "half moons"), also known as Schlutzkrapfen[1] in South Tyrol, Tyrol and neighbouring German-speaking regions, is a semi-circular stuffed pasta, similar to ravioli or pierogi.[2][3] 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.

Similar dishes[edit]

Similar types of pasta are known as casunziei in Dolomites area, casoncelli in Lombardy, and cjarsons in Friuli.

References[edit]

  1. ^ Also Schlutzer, Schlickkrapfen, Schlierkrapfen or Schlipfkrapfen
  2. ^ Jeremy and Jessica Nolen (2015). Schlutzkrapfen, the twin of one of Poland's most recognizable food exports. New German Cooking: Recipes for Classics Revisited. Chronicle Books. pp. 178–179. ISBN 1452136483. Retrieved 3 October 2015. 
  3. ^ Alfons Schuhbeck (2012). Meine Klassiker (in German). Gräfe Und Unzer. ISBN 9783833831768.