I wish modern life granted us more leisurely time in the kitchen… making fresh pasta! I’m almost never happier than when kneading and shaping pasta dough – flour sprinkled to my elbows, all over the floor, and even on my slippers. I find making fresh pasta an extraordinarily relaxing endeavor – one that, for me, is something like meditation or gardening. The hours go by in a flash and the result of my labor is deeply satisfying.
These mezzalune (or “half moons”) are stuffed with roasted cauliflower and Asiago. The filling is easy to make and both delicate and flavorful. The sauce is equally simple to make, but it is incredibly powerful – the crispy mint leaves bring wonderful aromas to the dish, and the truffle salt is nothing less than a flavor blast! It not only fills each bowl with its pungent essence, but the entire house too.
I cannot tell you what a great pleasure it is for me to share this recipe with you. I know you’ll enjoy savoring the mezzalune, but I also hope you’ll love every moment you spend in your kitchen, making and shaping each and every one of the mouthwatering half moons!
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.