Mezzelune
Schlutzkrapfen with spinach and ricotta filling
Alternative namesSchlutzkrapfen
TypePasta
Place of originItaly, Austria
Region or stateTyrol
Main ingredientsBuckwheat flour, white flour, durum semolina, eggs, olive oil, cheese, spinach, mushrooms

Mezzelune ([ˌmɛddzeˈluːne], from Italian 'half moons'), also known as Schlutzkrapfen[1] in South Tyrol, Tyrol, and neighbouring German-speaking regions and as crafuncins or cajincì in Ladin-speaking regions, are a semi-circular stuffed pasta, similar to ravioli or pierogi.[2][3] The dough is usually made of white flour or buckwheat flour, durum semolina, mixed with eggs and olive oil. Typical fillings may include cheese (such as ricotta, quark, mozzarella, or Bitto), spinach, or mushrooms (such as porcini, chanterelles, or champignons). There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushroom or pesto sauce, with salsiccia, with seafood, and/or with cherry tomatoes.

Similar dishes

Similar types of pasta are known as casunziei in Dolomites area, casoncelli in Lombardy, and cjarsons in Friuli.

See also

References

  1. ↑ Also Schlutzer, Schlickkrapfen, Schlierkrapfen, or Schlipfkrapfen
  2. ↑ Nolen, Jeremy and Jessica (2015). Schlutzkrapfen, the twin of one of Poland's most recognizable food exports. Chronicle Books. pp. 178–179. ISBN 978-1452136486. Retrieved 3 October 2015. {{cite book}}: |work= ignored (help)
  3. ↑ Schuhbeck Alfons (2012). Meine Klassiker (in German). Gräfe Und Unzer. ISBN 9783833831768.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.