Mezzelune with chanterelle and ricotta filling

Ingredients for 2 servings:

• 1 tsp ghee or clarified butter
• 250 g chanterelles, fresh
• 1 small shallot(s)
• 1 tsp bacon
• 100 g ricotta
• 30 g Parmesan (Parmigiano Reggiano)
• 2 tbsp Provolone Piccante
• 1 egg yolk
• salt and pepper
• nutmeg
• 150 g durum wheat semolina (fine semolina or flour)
• 1 egg(s)
• 1 egg yolk
• 1 tsp salt
• 1 tbsp olive oil
• n. B. Water for brushing
• 4 tbsp butter
• 1 sprig of sage
• n. B. Parmesan (Parmigiano Reggiano)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

served with warm sage butter

All of the solid ingredients for the filling must be cut into tiny cubes. First, clean the chanterelles and, after cutting them, fry them in a pan with ghee until they are quite dry. Then briefly sauté the shallot and bacon. Once cooled, mix with the ricotta and Parmigiano, season coarsely with salt, pepper, and nutmeg. Let it sit for a while. Then stir in the provolone and add the egg yolk. Season to taste. The filling is ready. Pour the semolina (semola is a fine durum wheat semolina; you can also use regular flour) onto the countertop, make a well in the middle, and add the egg, egg yolk, salt, and oil. Mix from the inside out with a fork, adding a little at a time, then kneading with your fingers until a smooth dough forms. You don’t have to use all of the semolina! Set any excess semolina aside. Knead the dough ball thoroughly for about 10 minutes. Then wrap it tightly in cling film and let it rest for an hour. Line a silicone mat (40 x 60 cm) and roll out half of the dough very thinly (oval, almost the size of the mat) using a Matterello (a long Italian rolling pin; however, a regular German one will do in a pinch). Cut out circles. This should yield about 20 circles with a diameter of 12 cm. Or more with a diameter of 8 cm. Briefly hold the remaining dough (scrap from the cutters) under running water and wrap it tightly in cling film. You can roll this dough out again and cut it out, or cut it into tagliatelle later. Spread the chanterelle filling over the cut-out circles. Moisten the edges with water and fold the circles closed to form a half-moon. Press out the air and press the edges firmly to keep the filling in. Cook briefly in boiling water. Gently melt the butter and stir in the finely chopped sage leaves. Remove the cooked pasta from the boiling water, drain well, and place on a plate. Pour the sage butter over the pasta and top with freshly shaved Parmigiano.