The Golden Mezzelune

Ingredients for 5 servings:

• 500 g wheat flour type 405
• 1 egg(s)
• 2 egg yolks
• some flour for the work surface
• 1 egg yolk for brushing
• 12 figs
• red wine
• 1 cinnamon stick(s)
• 1 chili pepper(s)
• Honey
• Pomegranate molasses
• lemon zest
• 1 can chickpeas (560 g)
• 1 tbsp tahini
• 50 g olive oil
• 15 g lime juice
• 1 tsp salt
• 1 tsp cumin
• 4 stalks of coriander
• Mus (fig jam)
• ½ liter white wine
• ½ bunch coriander
• 1 onion(s)
• 1 star anise
• Saffron threads, dissolved in a little water
• 300 g butter
• 1 liter of cream
• some vegetable stock powder
• 15 Black Tiger Shrimp
• olive oil
• 2 garlic cloves
• Salt
• Pomegranate seeds for decoration
• flowers, edible

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours

from the show “The Perfect Dinner” on VOX from 27.03.2025

For the mezzelune, knead the flour with the egg, egg yolk, and a little water if needed into a dough. Wrap the dough in cling film and let it rest in the refrigerator for 2-3 hours. Remove the dough from the refrigerator 30 minutes before further processing. Dust the work surface with flour and roll out the dough thinly. Cut out circles using a large, round cutter. Brush the edges of the circles with egg yolk and place a teaspoon of fig hummus on each circle. Fold the circles over and lightly press the edges with a fork to seal. Bring a large pot of salted water to a boil. Carefully add the mezzelune and wait until they float to the surface. Then remove with a slotted spoon. For the fig purée, cut the figs into small pieces and place them in a saucepan. Add the chili, honey, pomegranate molasses, and salt. Once boiling, deglaze with red wine and let the mixture simmer over low heat with a cinnamon stick. Finally, add the lemon zest and later combine the mixture with the hummus. For the fig hummus, drain the chickpeas and reserve the liquid. Chop the coriander and place it in a blender along with the chickpeas. Add 50g of the chickpea liquid, oil, lime juice, salt, cumin, and tahini and blend well. Stir in the fig puree. For the stock for the saffron sauce, combine the white wine with the coriander, crushed garlic clove, star anise, and peeled, chopped onion in a saucepan. Bring to a boil and simmer over medium heat. For the saffron sauce, melt the butter, add the saffron water and the stock, and pour in the cream. Add a little vegetable stock powder and finally thicken the sauce with cold butter. Peel the tiger prawns (leaving the tail on) and make the butterfly cut by opening the flesh along the back. Remove the intestines. Heat olive oil in a pan, add two crushed garlic cloves, and season lightly with salt. Place the prawns in the hot pan with the tails in the air and fry for about two minutes. Serve the mezzelune on plates, garnish with fig hummus and saffron sauce. Place the tiger prawns on top and decorate the dish with pomegranate seeds and edible flowers. Katharina prepared this recipe as a main course on the show “The Perfect Dinner” – Day 4 of the AIDA special “On the High Seas II” on Thursday, March 27, 2025.