Sweet Corn Mezzaluna Recipe
pork belly, ricotta, blistered tomato, chili
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add diced pork belly and cook until crispy. Remove from heat and let cool. In a bowl, combine cooked pork belly, ricotta cheese, sweet corn, chopped red chili, salt, and pepper. Mix well and set aside.
- 2
Make the Mezzaluna
Roll out the pasta dough into thin sheets. Cut into half-moon shapes. Place a small spoonful of the filling onto one half of each pasta piece. Fold over the other half and seal the edges, ensuring there are no air pockets.
- 3
Blister the Tomatoes
In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Add cherry tomatoes and cook until blistered, about 5-7 minutes. Season with salt and pepper.
- 4
Cook the Mezzaluna
Bring a pot of salted water to a boil. Cook the mezzaluna in batches for about 3-4 minutes or until they float. Remove with a slotted spoon.
- 5
Serve
Plate the mezzaluna and top with blistered tomatoes. Drizzle with extra olive oil and garnish with additional red chili if desired.