Recipe from 10/28/15 Appearance

Mezzelune Cacio e Pere/ Regionale VENETO

Ingredients:

Egg pasta dough: egg, flour, salt
Filling: Milk, bosc pears, mozzarella, parmesan, salt and white pepper, flour
Sauce: Heavy cream, asparagus, toasted walnuts, crescenza cheese, black pepper

How To Prepare Sauce:

In a skillet cook cream with sliced asparagus, and Crescenza cheese, toss the mezzelune already cooked. Plate sprinkling toasted walnuts and parmesan cheese

 

BUON APPETITO!!

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