Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue
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Prep Time
1 hr
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Cook Time
10 mins
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Total Time
1 hr 10 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue
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The recipe for a delicious Italian stuffed pasta: Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue.
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Ingredients
Mezzelune
- Egg pasta dough for 4 people make 2 eggs and 200 gms - 7 oz. flour
Filling
- 375 gms Taleggio cheese roughly chopped, 0.8 lbs
- 100 gms walnuts 3.5 oz
- milk optional
Parmigiano Reggiano Fondue
- 200 ml cream 7 oz
- 8 tbsp Parmigiano Reggiano cheese grated
- salt
- black pepper
- 2 tbsp walnuts chopped
- parmigiano reggiano thinly grated to serve (optional, extra amount
Instructions
Filling
Mezzelune
Parmigiano Reggiano Fondue
Assembling
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