Mezzelune Recipe

Preparation and Cooking

1. 1

   Prepare the Dough

   In a large bowl, mix the flour and salt. Make a well in the center and add the eggs. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.

2. 2

   Make the Ragu

   In a skillet over medium heat, sauté the oyster mushrooms with a little olive oil until softened, about 5-7 minutes. Add chopped tarragon, salt, and pepper, stirring to combine. Remove from heat and let cool slightly.

3. 3

   Prepare the Filling

   In a bowl, combine the sautéed mushrooms with goat cheese, mixing until well incorporated. Set aside.

4. 4

   Roll Out the Dough

   After the dough has rested, divide it into four pieces. Roll out each piece on a floured surface until thin (about 1/16 inch).

5. 5

   Form the Mezzelune

   Using a round cutter, cut out circles from the rolled dough. Place a teaspoon of the filling in the center of each circle. Fold over to create a half-moon shape and press the edges to seal, using a fork to crimp if desired.

6. 6

   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 to the surface. Remove with a slotted spoon.

7. 7

   Serve

   Serve warm with pickled peaches on top and additional tarragon if desired.