Mezzelune ricotta and truffle pumpkin sautéed with pumpkin and porcini mushrooms
136 recipes
Half-moon filled with truffle-flavored robiola and pumpkin sautéed with speck
ingredients
servings
1
Type 00 wheat flour
100 oz
Eggs
1 unit
Salt
1 pinch
Truffle oil
1/2 teaspoon
Pumpkin
1 slice
Robiola cheese
40 oz
single courses from Italy
Half-moon filled with truffle-flavored robiola and pumpkin sautéed ...
Half-moon filled with truffle-flavored robiola and pumpkin sautéed with speck
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A gourmet delicacy to spoil yourself a little! I would consider it a complete dish, as well as satisfying :)
preparation
step 1
Prepare the dough: In a bowl or on a pastry board, make the fountain with the flour and put in egg salt and a dash of truffle oil (optional)
step 2
Knead well until the dough is smooth and compact, form a dough and let it rest for 30 minutes at room temperature wrapped in the film.
step 3
In the meantime, cook the pumpkin until it is soft and mash it with the truffle robiola (the one from Osella is convenient), creating the filling.
step 4
Take the dough, roll it out and make circles with a pastry cutter or a glass. Place some stuffing on one of the halves and close well.
step 5
Your half-moons are ready to cook! 8 minutes in boiling water and ready to taste!
step 6
I sautéed in a pan with a speck of butter cut into strips not too thin
step 7
To which I then added the crescents to flavor
step 8
Et voila! But you can season to taste of course!
