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Taleggio Stuffed Mezzaluna with Chanterelles

Taleggio Stuffed Mezzaluna with Chanterelles

Ingredients

  • 2 c
    00 Flour
  • 1 tsp.
    Kosher Salt
  • 300 g
    Egg Yolks
  • 1 ½ tsp.
    Extra Virgin Olive Oil
  • 1 block
    Taleggio, rind removed (room temperature)
  • ¾ c
    Heavy Cream
  • 1 tsp.
    Shallot, minced
  • 1 tsp.
    Garlic, minced
  • ½ c
    Chanterelles or other meaty mushroom, cleaned and sliced
  • 2 tsp.
    Thyme, minced
  • 3 ea.
    Small Cubes of Butter
  • 1 T
    Parsley, minced
  • Parmigiano-Reggiano, for finishing
  • Arugula or Cress, for garnishing
  • Olive Oil, as needed
  • Splash of White Wine
  • Kosher Salt, as needed
  • Sherry Vinegar, to taste

Preparation

Combine flour and salt in a mixer with dough hook. Combine yolks and oil, and add to dry ingredients. Mix until dough comes together, and knead until smooth. Wrap in plastic and rest refrigerated for at least 30 minutes.

Meanwhile, whip cheese and heavy cream until smooth and creamy, and place in piping bag. 

Pass dough through pasta roller and cut out circles. Fill half of circle with cheese filling and fold dough, using a fork to seal fully around the edges to a half-moon shape. For each serving, cook 7 mezzalunas in boiling salted water until they float.

In a hot pan coated with olive oil, saute shallots and garlic along with the mushrooms. When aromatic, add white wine and reduce by half. Add thyme, sherry vinegar and a 4-ounce ladle of pasta water. Reduce by half and add pasta to the pan with the sauce. Add a few cubes of butter and emulsify, and adjust seasoning with salt and pepper. Toss in parsley, and plate. Spoon sauce over pasta, and garnish with cheese and a few sprigs of red cress or arugula.