Mushroom Mezzelune with Crispy Sage & Brown Butter
Serves 2 as a generous starter or 4 tasting portions
Ingredients
Fresh Pasta Dough
- 200 g 00 flour or all-purpose
- 2 large egg yolks + 1 whole egg
- Pinch of salt
- Semolina flour for dusting
Mushroom filling
- 15 g dried porcini mushrooms
- 150 g chestnut mushrooms or cremini, finely chopped
- 1 tbsp olive oil
- 1 shallot finely chopped
- 1 small garlic clove minced
- 1 tsp fresh thyme leaves
- 25 g grated Parmigiano Reggiano
- Salt and black pepper to taste
- 1 tbsp mascarpone optional for creaminess
Sauce: Brown Butter
- 60 g unsalted butter
- 6 to 8 fresh sage leaves
- 30 g hazelnuts toasted and roughly chopped
- Salt to finish
Instructions
Pasta Dough
- Make a well in the flour, add eggs and salt, and incorporate with a fork.
- Knead for 8–10 minutes until smooth and elastic.
- Wrap and rest for at least 30 minutes at room temperature.
Filling
- Soak dried porcini in hot water for 20 minutes. Drain and finely chop (reserve soaking liquid).
- Sauté shallot and garlic in olive oil until soft.
- Add fresh mushrooms and porcini. Cook until dry and golden.
- Add thyme, and a splash of porcini soaking liquid. Cook off moisture.
- Off heat, stir in cheese (and mascarpone if using). Season well.
- Cool before filling.
Shaping the Mezzelune
- Roll out pasta thinly (to setting 6 or 7 on a pasta machine).
- Cut circles (~8cm diameter) with a cutter or glass.
- Place a small spoonful of filling on each, dampen the edge with water, and fold into a half-moon. Press out air and seal well.
- Dust with semolina and cover with a clean cloth until ready to cook.
Brown Butter Sage Sauce
- In a small pan, melt butter on medium heat until it foams and browns (nutty aroma).
- Add sage leaves and fry until crisp.
- Turn off heat, stir in chopped hazelnuts and season lightly.
Cook & Plate
- Boil mezzelune in salted water for 2–3 minutes until just tender.
- Drain gently and toss with the brown butter sauce.
- Plate with extra hazelnuts and sage leaves on top. Finish with microplaned cheese or a little truffle oil if desired.
Tried this recipe?Let us know how it was!
Egg Pasta
Check out this recipe
