Ham And Mushroom Mezzalune | Pasta Recipe
- 2 tablespoons olive oil
- 1 garlic clove, finely chopped
- 250 g small chestnut or field mushrooms, sliced
- 2 tablespoons Marsala or medium sherry
- 1 quantity Fresh Pasta, rolled into 4 sheets (page 12) or 500g fresh lasagne sheets
- 200 g Taleggio cheese, thinly cut into 12 slices
- 6 slices Parma ham, halved
- Sea salt and freshly ground black pepper
- Truffle oil or olive oil, to serve
- Basil leaves, to serve
- #Ham And Mushroom Mezzalune Pasta Recipe. Truffle oil’s earthy flavour goes beautifully with mushrooms and makes a great finishing touch to these mezzalune. If you don’t have any, use olive oil. To make the soft Taleggio easier to slice thinly, put it in the freezer for 10-15 minutes beforehand.# Heat the oil in a frying pan, add the garlic and cook for 1 minute. Add the mushrooms and seasoning to taste and cook for 3-4 minutes until golden. Add the Marsala, remove from the heat and leave to cool.
- Put a rolled pasta sheet onto a lightly floured surface. Put the bowl, upside down, on top of the pasta and cut round it with a knife. Repeat to make 12 rounds from the 4 pasta sheets. Put a slice of Taleggio on one side of each round, add a spoonful of mushrooms and top with a piece of Parma ham, folded to fit if necessary. Dampen the edges lightly with water and fold each circle over to form a semicircle, pressing the edges together firmly to enclose the filling and seal.
- Bring a large saucepan of water to the boil. Add a good pinch of salt, then half the mezzalune. Cook for 3-4 minutes until they rise to the surface and are cooked through. Drain carefully and keep them warm while you cook the remaining mezzalune. Divide between 4 plates, sprinkle with truffle or olive oil, basil leaves and black pepper, then serve. #Note# If you are not cooking the mezzalune immediately, arrange them in a single layer on a tray lined with greaseproof paper, cover with another sheet of greaseproof paper and keep in the refrigerator for up to 2 hours.