Mezzelune - literally 'half moons' in Italian - are, as the name suggests, a filled, crescent-shaped pasta originating in South Tyrol, a province of North Italy where the majority of the population continues to speak German, given the province's vicinity to Austria and its history within the Austrian Empire. Indeed, mezzelune are more often referred to as Schlutzkrapfen in South Tyrol, but we don't think it has quite the same ring to it.
This week, we carefully fill each mezzeluna with slow-cooked marbled beef, which we import from Italy. By no means is this a rapid process - the meat is slowly, gently cooked for hours and hours until it yields its rich juices and is suitably tender to grace our mezzelune. Our half moons are then served with a simple basil butter, enhancing the meaty flavours of this beautiful and very unusual pasta.
Download the recipe card
Marbled Beef Mezzelune with Basil Butter
|Marbled Beef Mezzelune||175g||460kCal|
Please note the above nutritional guidance is based on our estimates only.