Mezzelune with Parmesan, saffron and culatello – Giusti 1605

Mezzelune with Parmesan, saffron and culatello

Ingredients

4 servings

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For the pasta

  • 200 g of 00 flour
  • 2 eggs
  • 1 teaspoon of extra virgin olive oil
  • For the filling
  • 100 g of cream
  • 100 g of 30-month Parmesan cheese
  • 1 sheet of leaf gelatin
  • salt and pepper
  • 1 sachet of saffron
  • For the saffron sauce
  • 1 tablespoon of extra virgin olive oil
  • 350 g of potatoes
  • 300 g of milk
  • 2 sachets of saffron powder
  • 1 piece of leek
  • 40 g of butter
  • salt and pepper
  • To garnish
  • 100 g Culatello di Zibello cut into a thick slice
  • Giusti Traditional Balsamic Vinegar of Modena Extravecchio
  • Parmesan cheese

Process

FOR THE FILLING

Soak the leaf gelatin in cold water. In a small saucepan, heat the cream with the saffron then add the grated Parmesan cheese. Bring to the boil and stir vigorously with the aid of a whisk. Allow to thicken for a few minutes over a moderate heat. Add the squeezed-out leaf gelatin and whisk well. Let it cool, then let the filling rest in the refrigerator for a couple of hours. Transfer the filling into a piping bag and keep in the refrigerator until use.

FOR THE PASTA

Place the flour in a heap on the pastry board. Add the eggs and oil into the centre. Mix everything together, first with a fork and then with your hands, adding a few drops of water only if necessary. Knead the dough for about 10 minutes until it is smooth to the touch, then wrap in cling film and allow to rest at room temperature for about 1 hour. Next, roll out the dough into a thin sheet and, with the help of a pastry cutter, cut out discs with a diameter of 8 cm. Pipe a knob of filling on each disc. Dampen the edges and seal well in crescent-shaped “mezzelune”.

FOR THE SAFFRON SAUCE

In a non-stick pan, sauté the leek in oil with a few grains of coarse salt. Add the peeled and grated potato. Let the flavours mingle for a few minutes and then cover with milk. Cook until ready. Season with salt and pepper, add the saffron and pour into the blender. Add the butter and blend at high speed for a few minutes.

SERVING

Toss the mezzelune into a pan of boiling salted water for 2/3 minutes, then drain. Add a generous spoonful of saffron sauce to the plate, lay the mezzelune on top, drizzle with extra virgin olive oil, add the culatello cut into small cubes, a sprinkling of Parmesan cheese and a few drops of Traditional Balsamic Vinegar Extravecchio.

Extravecchio (100ml)
€129,00 Sale Off
Traditional Balsamic Vinegar of Modena DOP "Extravecchio"

IN THIS RECIPE

Extravecchio (100ml)
€129,00 Sale Off