Half moons of pasta filled with beetroot in poppyseed butter

Half moons of pasta filled with beetroot in poppyseed butter

Casunziei ampezzani

By
From
Venice
Serves
4
Photographer
Helen Cathcart

This is a traditional dish of the skiing area of Cortina in the Dolomites. As cooks and chefs have moved from different areas to Venice they have brought their traditions with them. We love this pretty dish of half moon shaped pasta filled with pink beetroot stuffing and served with poppyseeds and butter. They should be served just coated in butter rather than enjoying a swim in it.

Ingredients

Quantity Ingredient
1 1/2 quantities Fresh pasta

For the filling

Quantity Ingredient
250g beetroot, cooked
100g potato, cooked
100g fresh breadcrumbs
2 egg yolks
1/4 teaspoon ground nutmeg
1/2 teaspoon fine salt
freshly ground black pepper

For the sauce

Quantity Ingredient
100g salted butter
1/4 teaspoon ground cinnamon

To serve

Quantity Ingredient
1-2 teaspoons poppyseeds, to serve
30g parmesan, shaved, to serve
or 30g smoked cheese, shaved, to serve

Method

  1. To make the filling, blend the beetroot and potato in a food processor, or mash by hand, until smooth. Transfer to a mixing bowl and stir in the breadcrumbs, egg yolks, nutmeg, salt and season with pepper to taste.
  2. Prepare and stuff the pasta using a 6 cm round cutter or large wine glass to cut out the half moon shapes.
  3. Melt the butter with the cinnamon in a large saucepan then turn off the heat so you don’t burn the butter. Bring a large saucepan of salted water to the boil and cook the half moons for 5–6 minutes until al dente. Drain the pasta and add to the butter in the pan. Shake the pan so that the mezzaluna become coated in butter. Serve in warm shallow bowls and scatter with poppyseeds and Parmesan.
Tags:
Venice
Giancarlo
Katie
Caldesi
Venetian
Italian
European
Mediterranean
Italy
Europe
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