Mezzelune
.JPG) Schlutzkrapfen with spinach and ricotta filling | |
| Jeneng liyané | Schlutzkrapfen |
|---|---|
| Jinis | Pasta |
| Panggonan asal | Italy, Ostenrik |
| Tlatah utawa praja | Tyrol |
| Woworan pokok | Buckwheat flour, white flour, durum semolina, eggs, olive oil, cheese, spinach, mushrooms |
 Buku masakan: Mezzelune  Médhia: Mezzelune | |
Mezzelune (palafalan jroning basa Italia: [ˌmɛddzeˈluːne], from Wong Italia 'setengah wulan' ), uga dikenal kanthi jeneng Schlutzkrapfen [1] ing Tyrol Selatan, Tyrol, lan wilayah- provinsi sing basa Jerman, yaiku salah sawijining olahan pasta sing diiseni setengah bunder, padha karo ravioli utawa pierogi [2][3] Adonan biasane digawe saka glepung putih utawa glepung soba, durum semolina, dicampur karo endhog lan minyak zaitun . Isi khas bisa uga kalebu keju (kayata ricotta, quark, mozarella, utawa Bitto ), bayem, utawa jamur (kayata porcini, chanterelles, champignons ). Uga ana resep resep kentang, daging, bit abang, utawa isi sauerkraut . Piring kasebut bisa uga disajekake nganggo saus jamur utawa pesto, nganggo salsiccia, panganan laut, lan / utawa tomat ceri.Jinis pasta sing padha dikenal minangka casunziei ing wilayah Dolomites, casoncelli ing Lombardy, lan cjarson ing Friuli .
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Mezzelune karo panganan sagara lan pesto -
Schlipfkrapfen adhedhasar glepung gandum
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Referensi[besut | besut sumber]
- ↑ Also Schlutzer, Schlickkrapfen, Schlierkrapfen, or Schlipfkrapfen
- ↑ Nolen, Jeremy and Jessica (2015). Schlutzkrapfen, the twin of one of Poland's most recognizable food exports. New German Cooking: Recipes for Classics Revisited. Chronicle Books. kc. 178–179. ISBN 978-1452136486. Dibukak ing 3 October 2015.
- ↑ Schuhbeck Alfons (2012). Meine Klassiker . Gräfe Und Unzer. ISBN 9783833831768.