Mezzelune with Chanterelle and Ricotta Filling

Summary

Ingredients

For the filling:

• 1 teaspoon ghee or clarified butter
• 250 g chanterelles, fresh
• 1 small shallot (s)
• 1 teaspoon bacon
• 100 g ricotta
• 30 g Parmesan (Parmiiano Reiano)
• 2 tablespoon cheese (Provolone Piccante)
• 1 egg yolk
• salt and pepper
• nutmeg

For the dough:

• 150 g semolina, fine (durum wheat semola) or flour
• 1 egg (s)
• 1 egg yolk
• 1 teaspoon salt
• 1 tablespoon olive oil
• water for brushing

For the sauce:

• 4 tablespoon butter
• 1 stalk sage
• Parmesan (Parmigiano Reggiano)

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Instructions

1. All solid ingredients for the filling must be cut into tiny cubes. First, the chanterelles are cleaned and, after cutting, sear them in the pan with ghee until they are quite dry. Then sweat the shallot and bacon briefly.
2. When cooled, mix with the ricotta and the Parmigiano, roughly season with salt, pepper and nutmeg. Let it go for a while. Then mix in the provolone and add the egg yolks. To taste. The filling is ready.
3. Pour the semolina (semola is a fine durum wheat semolina. You can also use normal flour as an alternative) on the worktop, make a well and add the egg, yolk, salt and oil. Mix inside out with a fork, always add some semolina, then knead with your fingers until a smooth dough is formed. Not all semolina has to be used up! Set aside excess semolina.
4. Knead the dough well for about 10 minutes. Then wrap tightly in cling film and let rest for an hour.
5. Lay out a silicone mat (40 x 60 cm) and roll out half of the dough with a Matterello (long Italian rolling pin, but a normal German one can also be used if necessary) (oval, which is almost the size of the mat). Cut out circles.
6. The amount of dough should make about 20 circles with a diameter of 12 cm. Or more with a diameter of 8 cm. Hold the remaining dough (cookie cutter waste) briefly under running water and wrap it tightly in cling film. You can roll out this dough again and cut out or cut tagliatelle out of it later.
7. Spread the chanterelle filling on the cut out circles. Moisten the edges with water and close the circles to create a crescent moon. Squeeze out the air and press the edges well so that the filling stays in. Briefly cook in boiling water.
8. Gently melt the butter and stir in the finely chopped sage leaves. Take the finished pasta out of the boiling water, drain well and place on plates. Pour the sage butter over it and top with freshly grated Parmigiano.

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