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Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue
The recipe for a delicious Italian stuffed pasta: Taleggio and Walnut Mezzelune with Parmigiano Reggiano Fondue.
Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 10 mins
Servings: 4
Course:
Main Course
Cuisine:
Italian
Ingredients
Mezzelune
- Egg pasta dough as per the instructions on How to make egg pasta dough for 4 people make 2 eggs and 200 gms – 7 oz. flour
Filling
- 375 gms – 0.8 lbs. Taleggio roughly chopped
- 100 gms – 3.5 oz. walnuts
- milk optional
Parmigiano Reggiano Fondue
- 200 ml – 7 oz. cream
- 8 tbsp grated parmigiano reggiano
- salt & pepper
- 2 tbsp walnuts chopped
- Extra Parmigiano Reggiano thinly grated to serve (optional)