Mezzelune with Smoked Salmon and Chives: A Delightful First Course
Category: Pasta
Servings: 4
Indulge in a dish that’s both elegant and bursting with flavor—Mezzelune with Smoked Salmon and Chives. This recipe combines the rich taste of smoked salmon with the creamy smoothness of ricotta, nestled in a delicate fresh pasta shell and finished off with a buttery chive infusion. Perfect for a special meal or a comforting dinner, these hand-made mezzelune are sure to impress.
Ingredients:
| Ingredient | Amount |
|---|---|
| Fresh pasta dough | 400g |
| Ricotta cheese (cow’s milk) | 400g |
| Smoked salmon | 300g |
| Fresh chives | 2 tbsp (chopped) |
| Fine salt | to taste |
| Freshly ground black pepper | to taste |
| Butter | 100g |
| Additional fresh chives | 2 tbsp (chopped) |
Instructions:
-
Prepare the Filling:
- Begin by finely chopping the smoked salmon with a sharp knife. Transfer the chopped salmon to a mixing bowl.
- Add the ricotta cheese, 2 tablespoons of chopped fresh chives, and freshly ground black pepper to the bowl. Mix everything together thoroughly.
- Taste the mixture and adjust the seasoning with a pinch of fine salt if needed. Set aside.
-
Make the Mezzelune:
- Roll out the fresh pasta dough by hand or using a pasta machine. Aim for a thin sheet of pasta, about 1-2mm thick.
- Using a round cookie cutter or a glass, cut out circles from the pasta dough, each with a diameter of at least 5 cm.
- Place a small spoonful of the smoked salmon and ricotta filling in the center of each pasta circle.
- Fold the pasta over the filling to form a half-moon shape (mezzeluna), and press the edges together gently to seal. If the dough doesn’t seal well, lightly moisten the edges with a dab of water using a brush.
-
Cook the Mezzelune:
- Bring a large pot of salted water to a boil. Carefully drop the mezzelune into the boiling water and cook for about 6-7 minutes, or until they float to the surface and are tender.
-
Prepare the Butter Sauce:
- While the pasta is cooking, melt the butter in a large pan over medium heat. Let the butter melt completely and bubble gently, but avoid browning it.
-
Finish and Serve:
- Once the mezzelune are cooked, use a slotted spoon to carefully transfer them to the pan with melted butter.
- Gently toss the pasta in the butter until evenly coated.
- Sprinkle with the remaining chopped chives and serve immediately.
Notes:
- For an extra burst of flavor, you can also add a squeeze of lemon juice or a light drizzle of olive oil before serving.
- This recipe pairs beautifully with a crisp white wine or a light sparkling water to balance the richness of the butter and smoked salmon.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 600 kcal |
| Protein | 25g |
| Carbohydrates | 50g |
| Fat | 35g |
| Saturated Fat | 15g |
| Cholesterol | 60mg |
| Sodium | 800mg |
| Fiber | 2g |
| Sugar | 2g |
This Mezzelune with Smoked Salmon and Chives offers a sophisticated yet simple twist on traditional pasta dishes, bringing together smooth ricotta, the delicate flavor of smoked salmon, and a buttery finish, all encased in fresh, tender pasta. A perfect first course for any dinner or a standalone meal that will surely become a new favorite!
