Mezzelune - literally 'half moons' in Italian - are, as the name suggests, a filled, crescent-shaped pasta originating from 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 fresh Italian tuna and capers. Our half moons are then served with a simple parsley butter and black olive grissini crumb, enhancing the flavour of this beautiful and very unusual pasta.
INGREDIENTS (allergens in bold): Fresh Pasta (Wheat Flour 00, Eggs, Durum Wheat Flour, Salt, Water) Tuna, Onion, Robiola cheese, Ricotta cheese, Capers, Olive Oil, Parsley, Garlic, Salt
GARNISH INGREDIENTS: Parsley, Butter, Black Olive, Grissini (Wheat)
Download the recipe card
Tuna & Caper Mezzelune with Parsley Butter & Black Olive Grissini Crumb
|Tuna & Caper Mezzelune||175g||400kCal|
|Black Olive Grissini Crumb||10g||40kCal|
Please note the above nutritional guidance is based on our estimates only.