Mushroom and Hazelnut Mezzelune with Sage Butter
Silky fresh pasta pillows
Yet another one from the archives but a nice little recipe for a lovely fresh pasta dish. In this recipe, I used just ordinary mushrooms but you can use any type of mushrooms you like or even a mix would be nice I am sure.
Buon Appetito
Mushroom and hazelnut mezzelune with sage butter
Half moon pasta with mushroom and hazelnut filling served with a sage butter
Servings 2 servings
Cost €5
Ingredients
- 1 small Onion, chopped
- 1 small Garlic clove, mashed
- 3 tbsp Olive oil
- 200 g Mushrooms, chopped what ever type you like
- 100 g Hazelnuts, shelled, skinned
- 1 batch Fresh egg pasta, see note
- 30-50 g Butter
- 6-7 leaves Fresh sage, shredded
- Grated parmigiano for serving
Instructions
- First make a batch of fresh pasta, see notes below for link
- Add 2 tbsp of olive oil to a pan on a medium heat and add chopped onion, garlic, 50g chopped hazelnuts and mushrooms, season with salt and pepper and sauté for 5 mins until the onion turn translucent
- While the filling is cooling roll out your pasta into a long thin strip
- With a pastry brush lightly wet one edge of the pasta and place approx 1 teaspoon of the filling at around 7-10 cm intervals on the pasta
- Carefully fold the pasta over the blobs of filling and with your hands shape around the filling
- With a scone cutter cut out the mezzelune and with your fingers make sure the edges are sealed and repeat until you have used up all the filling
- Bring a pot of water, well seasoned with salt to a boil, as with all water for cooking pasta make sure it is seasoned properly, a good rule of thumb is 1 tsp salt for every litre of water
- In a dry pan toast 50g of the hazelnuts and chop and set aside
- In a large frying pan add the butter and 1 tbsp of good olive oil and the sage and heat over a low heat
- Carefully add your mezzelune to the boiling water, they will sink to the bottom, when they float to the top gently lift them out of the water with a slotted spoon and place into the pan of sage butter
- Gently toss the mezzelune in the sage butter and the place into warm pasta bowls, top with grated parmigiano and sprinkle over some toasted hazelnuts and serve
Notes
Fresh egg pasta
You need to make a batch of fresh egg pasta to make the mezzelune, you can follow my recipe for fresh pasta here
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