Schlutzkrapfen
 Schlutzkrapfen with spinach and ricotta filling | |
| Alternative names | Schlutzkrapfen |
|---|---|
| Type | Pasta |
| Place of origin | |
| Region or state | Tyrol |
| Main ingredients | Buckwheat flour, white flour, durum semolina, eggs, olive oil, cheese, spinach, mushrooms |
Mezzelune (Italian: [ˌmɛddzeˈluːne], meaning 'half moons'), also known as Schlutzkrapfen[1] in South Tyrol, Tyrol and neighbouring German-speaking regions, and as crafuncins or cajincì in Ladin-speaking regions, are a semi-circular stuffed pasta, similar to ravioli or pierogi.[2][3] The dough is usually made of white flour or buckwheat flour, durum semolina, mixed with eggs and olive oil. Typical fillings may include cheese (such as ricotta, quark, mozzarella, or Bitto), spinach, or mushrooms (such as porcini, chanterelles, or champignons). There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushroom or pesto sauce, with Italian sausage, with seafood, and/or with cherry tomatoes.
Similar dishes
[edit]Similar types of pasta are known as casunziei in Dolomites area, casoncelli in Lombardy, and cjarsons in Friuli-Venezia Giulia.[citation needed]
See also
[edit]
References
[edit]- ^ Also Schlutzer, Schlickkrapfen, Schlierkrapfen, or Schlipfkrapfen
- ^ Nolen, Jeremy and Jessica (2015). Schlutzkrapfen, the twin of one of Poland's most recognizable food exports. Chronicle Books. pp. 178–179. ISBN 978-1452136486. Retrieved 3 October 2015.
{{cite book}}:|work=ignored (help) - ^ Schuhbeck Alfons (2012). Meine Klassiker (in German). Gräfe Und Unzer. ISBN 9783833831768.
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