Recipes
Smoked Mozzarella Mezzelune with Braised Onion Sauce
- Banana Bread
Mezzelune (which means "half-moons" in Italian) is a crescent-shaped stuffed pasta similar to ravioli. They're a relatively simple shape to try that requires little equipment to make at home. Meryl Feinstein of Pasta Social Club fills hers with rosemary and smoked mozzarella. A little semolina flour will give the pasta dough more structure and bite, but feel free to omit it and use the same weight of "00" flour or all-purpose flour. If you can't find smoked mozzarella, another smoked cheese like gouda will work in a pinch. The accompanying thick, rich slow-cooked tomato-and-onion sauce is loosely inspired by a Bolognese classic called il friggione. You'll often find il friggione served with meat, as a side dish, and as an antipasto—but of course it works well with pasta, too.
Ingredients
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6 tablespoons unsalted butter (3 ounces), divided
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4 medium onions, chopped into 1/2- inch pieces (about 6 cups)
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½ teaspoon kosher salt, divided, plus more to taste
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3 large garlic cloves, thinly sliced
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¼ cup tomato paste
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½ cup dry white wine
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3 cups vegetable stock, plus more as needed
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2 bay leaves
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Small pinch of ground cloves (optional)
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1 teaspoon high-quality balsamic vinegar (optional)
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¼ teaspoon black pepper, plus more to taste
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2 ¼ cups Italian-style 00 flour (about 10 1/2 ounces) or all-purpose flour, plus more for dusting
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.3333 cup semolina flour (about 1 3/4 ounces), Italian-style 00 flour, or all-purpose flour
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4 large eggs, beaten
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Semolina flour or cornmeal, for dusting
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1 ½ cups whole-milk ricotta cheese
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3 ounces smoked mozzarella cheese,grated (about 3/4 cup)
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1 ¾ ounces Parmigiano-Reggiano cheese,grated (about 1/3 cup), plus more for serving
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2 teaspoons fresh lemon juice, plus more to taste
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1 teaspoon finely chopped fresh rosemary
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½ teaspoon kosher salt, plus more to taste
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¼ teaspoon black pepper, plus more to taste
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Fresh thyme leaves, for garnish
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