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'''''Mezzelune''''' ({{IPA-it|ˌmɛddzeˈluːne|lang}}, meaning 'half moons'), also known as '''''Schlutzkrapfen'''''<ref>Also ''Schlutzer'', ''Schlickkrapfen'', ''Schlierkrapfen'', or ''Schlipfkrapfen''</ref> in [[South Tyrol]], [[Tyrol (federal state)|Tyrol]], and neighbouring German-speaking regions and as '''''crafuncins''''' or '''''cajincì''''' in [[Ladin language|Ladin]]-speaking regions, are a semi-circular [[Filled pasta|stuffed pasta]], similar to [[ravioli]] or [[pierogi]].<ref name="Nolen">{{cite book | url=https://books.google.com/books?id=NwppAwAAQBAJ&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&q=schlutzkrapfen%20bayern&pg=PT490 | language = de}}</ref> The dough is usually made of white flour or [[buckwheat]] flour, [[durum]] [[semolina]], mixed with [[Eggs as 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, [[Beetroot|red beet]], or [[sauerkraut]] filling. The dish may be served with mushroom or [[pesto]] sauce, with [[Italian sausage]], with seafood, and/or with cherry tomatoes. |
'''''Mezzelune''''' ({{IPA-it|ˌmɛddzeˈluːne|lang}}, meaning 'half moons'), also known as '''''Schlutzkrapfen'''''<ref>Also ''Schlutzer'', ''Schlickkrapfen'', ''Schlierkrapfen'', or ''Schlipfkrapfen''</ref> in [[South Tyrol]], [[Tyrol (federal state)|Tyrol]], and neighbouring German-speaking regions and as '''''crafuncins''''' or '''''cajincì''''' in [[Ladin language|Ladin]]-speaking regions, are a semi-circular [[Filled pasta|stuffed pasta]], similar to [[ravioli]] or [[pierogi]].<ref name="Nolen">{{cite book | url=https://books.google.com/books?id=NwppAwAAQBAJ&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&q=schlutzkrapfen%20bayern&pg=PT490 | language = de}}</ref> The dough is usually made of white flour or [[buckwheat]] flour, [[durum]] [[semolina]], mixed with [[Eggs as 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, [[Beetroot|red beet]], or [[sauerkraut]] filling. The dish may be served with mushroom or [[pesto]] sauce, with [[Italian sausage]], with seafood, and/or with cherry tomatoes. |
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==Gallery== |
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<gallery widths="200" heights="140"> |
<gallery widths="200" heights="140"> |
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File:Mezzelune di mare al pesto (2498933582).jpg|''Mezzelune'' with seafood and pesto |
File:Mezzelune di mare al pesto (2498933582).jpg|''Mezzelune'' with seafood and pesto |
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Revision as of 18:40, 27 March 2024
.JPG) Schlutzkrapfen with spinach and ricotta filling | |
| Alternative names | Schlutzkrapfen |
|---|---|
| Type | Pasta |
| Place of origin | Italy, Austria |
| Region or state | Tyrol |
| Main ingredients | Buckwheat flour, white flour, durum semolina, eggs, olive oil, cheese, spinach, mushrooms |
Mezzelune (Italian: [ˌmɛddzeˈluːne], meaning '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 Italian sausage, with seafood, and/or with cherry tomatoes.
Gallery
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Mezzelune with seafood and pesto -
Buckwheat flour-based Schlipfkrapfen
.jpg)
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
- ^ Also Schlutzer, Schlickkrapfen, Schlierkrapfen, or Schlipfkrapfen
- ^ 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) - ^ Schuhbeck Alfons (2012). Meine Klassiker (in German). Gräfe Und Unzer. ISBN 9783833831768.
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