Mezzalune filled with Roasted Pumpkin and Ameretti ~ By Eugenio Maiale of A Tavola
Light pinch of fennel seeds-lightly crushed
1 egg yolk
2 tbsp grated parmesan
1 tbsp breadcrumbs
4 amaretti biscuits-crushed
Salt + pepper to taste
SAGE + BUTTER SAUCE
100g unsalted butter
25 leaves of fresh sage
Salt + pepper to taste
1/2 tbsp of fresh lemon juice
2 eggs - beaten
Light dusting of unbleached plain flour, for the surface
600g 00 flour
6 large free range/organic eggs or 12 yolks
50g Semolina for dusting
TO MAKE THE FILLING
Preheat the oven to 200C/400F.
Cut the piece of pumpkin into wedges and scoop out the seeds. Put into a roasting tin, sprinkle over the oil, fennel seeds and some seasoning and turn over once or twice. Roast for 30 minutes until tender. Leave until cool enough to handle and then scoop the flesh away from the skin.
Put the flesh in a bowl and mash to a smooth purée with a fork. Stir in the egg yolk, parmesan, nutmeg, amaretti biscuits, breadcrumbs and seasoning to taste. Fill a piping bag with filling and store in refrigerator until needed.
TO MAKE THE PASTA
Place the flour on a board or in a bowl and make a well in the center. Break the eggs into the well and beat with a fork until smooth. Using the tips of your fingers begin mixing the eggs with the flour slowly incorporating a little at a time until a smooth dough forms. Knead for three minutes cover with cling wrap and allow to rest for half an hour.
Once the dough has rested cut it into four pieces. Using a hand rolling pasta machine, working with one piece at a time and keeping the others covered, roll out each piece on a lightly floured surface laminating two or three times into a nearly transparent rectangle approximately 1.5mm thick. Using a 10cm round fluted pastry cutter, cut discs and lay on top of each other with a light sprinkle of semolina to
Cover discs with cling film and refrigerate until needed.
ASSEMBLY OF THE MEZZALUNE /
Place 6 discs onto the bench. Pipe approximately 15gms of filling onto the center of each of the pasta discs. Brush the edges lightly with egg wash, then fold into half moon shapes pressing the edges together to seal the join and store on tea towel lined with semolina to prevent them sticking to each other and finally cover with a tea towel to prevent the mezzalune from drying out.
For the sage butter, melt the butter in a large frying pan until foaming, throw in the sage and fry for a few seconds. Remove the pan from the heat and add the lemon juice and some slat and pepper to taste. Bring salted water to the boil, drop in mezzalune and gently stir to prevent sticking. Allow approximately 3 minutes to cook.
Gently drain and plate 7-8 mezzalune per person immediately and top with nut-brown butter and sage sauce. Finish with some crushed amaretti biscuits, crispy sage leaves and grated parmesan.