John Myers
Contents
show
Two Kinds of Mezzelune with Nut Butter and Salad in Basket
The perfect two kinds of mezzelune with nut butter and salad in basket recipe with a picture and simple step-by-step instructions.
For the cups:
- 500 g Grated Parmesan
For the meat filling:
- 250 g Mixed minced meat
- 1 Pc. Shallot
- 2 Pc. Eggs
- 1 Msp Garlic powder
- 5 tsp Tarragon
- 5 g Salt
- Pepper
For the mushroom filling:
- 150 g King oyster mushrooms
- 1 Pc. Shallot
- 1 Pc. Egg
- 1 Pc. Clove of garlic
- 5 tsp Grated Parmesan
- 4 tsp Chopped parsley
- 30 g Pine nuts
- 3 g Salt
- Pepper
- 20 g Butter
For the pasta dough:
- 0,5 kg Pasta flour
- 0,25 l Water
For the nut butter:
- 250 g Butter
For the salad:
- 1 packet Lamb’S lettuce
- 10 Pc. Cherry tomatoes
For the dressing:
- 6 tbsp Balsamic vinegar
- 2 tbsp Olive oil
- Salt and pepper
- Sugar
- For the Parmesan nests, distribute about 100g of grated Parmesan evenly in a small, coated pan and let it melt. When the Parmesan is completely melted, put the pan aside and wait until the whole Parmesan slides out of the pan like a pancake, but no longer slips. Spread over a small bowl or cereal bowl and press into shape with kitchen paper. Then let it cool down.
- For the meat filling, chop the shallot very finely, mix with the minced meat and the other ingredients and season with salt and pepper, then set aside.
- Cut out the mezzelune with an 8 cm round cutter. Alternatively, cut out the dough sheets with an 8 cm circular cutter and fill them individually. Repeat this for the complete mass of both fillings. Press the edges of the mezzelune with a fork so that they do not open again.
- For the salad, wash the lamb’s lettuce, dry it, cut the cherry tomatoes in half and make the dressing from the ingredients indicated. Marinate everything with the dressing and arrange in the Parmesan baskets.
- For the mezzelune, bring the water to the boil with salt. Put the mezzelune in the boiling water and let it steep for about 10 minutes. Meanwhile, heat the butter in a saucepan. When the water of the butter has evaporated it will turn light brown and so to “nut butter”. When it starts to brown, pull the pot to one side immediately so that the butter does not burn. Drain the pasta, arrange on the plate and cover with the nut butter.
Facebook Comments