Schlutzkrapfen: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous editNext edit →
Content deleted Content added
VisualWikitext
syntax correction
Tags: Mobile edit Mobile app edit iOS app edit
spelling correction
Tags: Mobile edit Mobile app edit iOS app edit
Line 18: Line 18:
}}
}}


'''Mezzelune''' ({{IPA-it|ˌmɛddzeˈluːne|}}, {{etymology|it||half moons}}), also known as '''Schlutzkrapfen'''<ref>Also ''Schlutzer'', ''Schlickkrapfen'', ''Schlierkrapfen'', or ''Schlipfkrapfen''</ref> in [[South Tyrol]], [[Tyrol (state)|Tyrol]], and neighbouring German-speaking regions and as '''crafuncins''' or '''cajincì''' in [[Ladin language|Ladin]]-speaking regions, are a semi-circular stuffed [[pasta]], similar to [[ravioli]] or [[pierogi]].<ref name="Nolen">{{cite book | url=https://books.google.com/books?id=NwppAwAAQBAJ&printsec=frontcover#q=Schlutzkrapfen | title=Schlutzkrapfen, the twin of one of Poland's most recognizable food exports | publisher=Chronicle Books | work=New German Cooking: Recipes for Classics Revisited | date=2015 | access-date=3 October 2015 | author=Nolen, Jeremy and Jessica | pages=178–179 |isbn=978-1452136486}}</ref><ref>{{cite book | title = Meine Klassiker | author = Schuhbeck Alfons | publisher = Gräfe Und Unzer | date = 2012 | isbn = 9783833831768 | url = https://books.google.com/books?id=uVCt7USlursC&pg=PT490&q=schlutzkrapfen%20bayern | language = de}}</ref> The dough is usually made of white flour or [[buckwheat]] flour, [[durum]] [[semolina]], mixed with [[Egg (food)|eggs]] and [[olive oil]]. Typical fillings may include cheese (such as [[ricotta]], [[Quark (dairy product)|quark]], [[mozarella]], or [[Bitto]]), [[spinach]], or mushrooms (such as [[Boletus edulis|porcini]], [[chanterelle]]s, or [[Agaricus bisporus|champignon]]s). There are also recipes with potato, meat, [[red beet]], or [[sauerkraut]] filling. The dish may be served with mushroom or [[pesto]] sauce, with [[Italian sausage|salsiccia]], with seafood, and/or with cherry tomatoes.
'''Mezzelune''' ({{IPA-it|ˌmɛddzeˈluːne|}}, {{etymology|it||half moons}}), also known as '''Schlutzkrapfen'''<ref>Also ''Schlutzer'', ''Schlickkrapfen'', ''Schlierkrapfen'', or ''Schlipfkrapfen''</ref> in [[South Tyrol]], [[Tyrol (state)|Tyrol]], and neighbouring German-speaking regions and as '''crafuncins''' or '''cajincì''' in [[Ladin language|Ladin]]-speaking regions, are a semi-circular stuffed [[pasta]], similar to [[ravioli]] or [[pierogi]].<ref name="Nolen">{{cite book | url=https://books.google.com/books?id=NwppAwAAQBAJ&printsec=frontcover#q=Schlutzkrapfen | title=Schlutzkrapfen, the twin of one of Poland's most recognizable food exports | publisher=Chronicle Books | work=New German Cooking: Recipes for Classics Revisited | date=2015 | access-date=3 October 2015 | author=Nolen, Jeremy and Jessica | pages=178–179 |isbn=978-1452136486}}</ref><ref>{{cite book | title = Meine Klassiker | author = Schuhbeck Alfons | publisher = Gräfe Und Unzer | date = 2012 | isbn = 9783833831768 | url = https://books.google.com/books?id=uVCt7USlursC&pg=PT490&q=schlutzkrapfen%20bayern | language = de}}</ref> The dough is usually made of white flour or [[buckwheat]] flour, [[durum]] [[semolina]], mixed with [[Egg (food)|eggs]] and [[olive oil]]. Typical fillings may include cheese (such as [[ricotta]], [[Quark (dairy product)|quark]], [[mozzarella]], or [[Bitto]]), [[spinach]], or mushrooms (such as [[Boletus edulis|porcini]], [[chanterelle]]s, or [[Agaricus bisporus|champignon]]s). There are also recipes with potato, meat, [[red beet]], or [[sauerkraut]] filling. The dish may be served with mushroom or [[pesto]] sauce, with [[Italian sausage|salsiccia]], with seafood, and/or with cherry tomatoes.


<gallery widths=200 heights=140>
<gallery widths=200 heights=140>

Revision as of 06:19, 3 October 2022

Mezzelune
Schlutzkrapfen with spinach and ricotta filling
Alternative namesSchlutzkrapfen
TypePasta
Place of originItaly, Austria
Region or stateTyrol
Main ingredientsBuckwheat flour, white flour, durum semolina, eggs, olive oil, cheese, spinach, mushrooms

Mezzelune ([ˌmɛddzeˈluːne], from Italian 'half moons'), also known as Schlutzkrapfen[1] in South Tyrol, Tyrol, and neighbouring German-speaking regions and as crafuncins or cajincì in Ladin-speaking regions, are a semi-circular stuffed pasta, similar to ravioli or pierogi.[2][3] The dough is usually made of white flour or buckwheat flour, durum semolina, mixed with eggs and olive oil. Typical fillings may include cheese (such as ricotta, quark, mozzarella, or Bitto), spinach, or mushrooms (such as porcini, chanterelles, or champignons). There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushroom or pesto sauce, with salsiccia, with seafood, and/or with cherry tomatoes.

  • Mezzelune with seafood and pesto
    Mezzelune with seafood and pesto
  • Buckwheat flour-based Schlipfkrapfen
    Buckwheat flour-based Schlipfkrapfen

Similar dishes

Similar types of pasta are known as casunziei in Dolomites area, casoncelli in Lombardy, and cjarsons in Friuli.[citation needed]

See also

References

  1. ^ Also Schlutzer, Schlickkrapfen, Schlierkrapfen, or Schlipfkrapfen
  2. ^ Nolen, Jeremy and Jessica (2015). Schlutzkrapfen, the twin of one of Poland's most recognizable food exports. Chronicle Books. pp. 178–179. ISBN 978-1452136486. Retrieved 3 October 2015. {{cite book}}: |work= ignored (help)
  3. ^ Schuhbeck Alfons (2012). Meine Klassiker (in German). Gräfe Und Unzer. ISBN 9783833831768.


Stub icon

This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it.

Retrieved from "https://en.wikipedia.org/w/index.php?title=Schlutzkrapfen&oldid=1113777604"