Mezzelune Recipe
Filled with house-made duck sausage, cherry-beet demi glace, orange scented crème fraiche, pea tendril, fried basil
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Ingredients
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Dough and Filling
Method
Preparation
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and eggs. Mix until a dough forms. Knead on a floured surface for about 5-7 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Filling
In a skillet, cook the duck sausage, shallots, and garlic over medium heat until the sausage is browned and cooked through. Season with salt and pepper. Remove from heat and stir in Parmesan cheese. Allow to cool before using.
- 3
Roll Out the Dough
After the dough has rested, divide it into four pieces. Roll out each piece into a thin sheet, about 1/16 inch thick.
- 4
Form the Mezzelune
Using a round cutter, cut out circles from the dough. Place a small amount of filling in the center of each circle. Moisten the edges with water, fold in half to create a half-moon shape, and press to seal.
- 5
Cook the Mezzelune
Bring a large pot of salted water to a boil. Cook the mezzelune in batches for about 3-4 minutes or until they float. Remove with a slotted spoon.
