The Long and the Short of Pasta: A collection of treasured Italian dishes by Giancarlo Caldesi

Author:Giancarlo Caldesi
Language: eng
Format: epub
Tags: ebook
Publisher: Hardie Grant (UK)
Published: 2018-03-20T04:00:00+00:00

HALF MOONS OF PASTA FILLED WITH BEETROOT IN POPPYSEED BUTTER

(Casunziei Amperzzani)

This is a traditional dish of the skiing area of Cortina in the Dolomites. We love this pretty dish of half moon shaped pasta filled with pink beetroot stuffing and served with poppy seeds and butter. They should be served just coated in butter rather than enjoying a swim in it.

SERVES 4

1½ quantity Fresh Pasta

For the filling

250 g (9 oz) cooked beetroot

100 g (3½ oz) cooked potato

100 g (3½ oz/1¼ cups) fresh breadcrumbs

2 egg yolks

¼ teaspoon ground nutmeg

½ teaspoon fine salt

freshly ground black pepper

For the sauce

100 g (3½ oz/scant ½ cup) salted butter

¼ teaspoon ground cinnamon

To serve

1–2 teaspoon poppy seeds

30 g (1 oz) Parmesan or smoked cheese, shaved

To make the filling blend the beetroot and potato in a food processor, or mash by hand, until smooth. Transfer to a mixing bowl and stir in the breadcrumbs, egg yolks, nutmeg, salt and season with pepper to taste. Prepare and stuff the pasta following the instructions for agnolotti using a 6 cm (2½ in) round cutter or large wine glass to cut out the half moon shapes.

Melt the butter with the cinnamon in a large saucepan then turn off the heat so you don’t burn the butter. Bring a large saucepan of salted water to the boil and cook the half moons for 5–6 minutes until al dente. Drain the pasta and add to the butter in the pan. Shake the pan so that the mezzaluna become coated in butter. Serve in warm shallow bowls and scatter with poppy seeds and Parmesan.

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