Mezzelune with Robiola and Anchovies

I can guide you in preparing mezzelune with robiola and anchovies, a dish that combines the creaminess of the cheese with the intense flavor of the anchovies. Here’s how to proceed.

Ingredients

• 250 g of fresh egg pasta (you can use ready-made sheets or make it yourself)
• 200 g of robiola
• 12 anchovy fillets in oil
• 50 g of butter
• Breadcrumbs as needed
• Chopped parsley as needed
• Black pepper as needed
• Salt as needed

Preparation

1. If you’re using homemade fresh pasta, prepare it by mixing 200 g of flour with 2 eggs and a pinch of salt. Let it rest, then roll it out into thin sheets with the help of a pasta machine.

2. Take the robiola and mix it in a bowl with a pinch of black pepper until you get a creamy and uniform mixture. If you wish, you can add a bit of chopped parsley to the mixture for a touch of freshness.

3. Cut the anchovy fillets into small pieces and mix them with the robiola.

4. Using a pastry cutter or a glass, cut out circular shapes from the dough. In the center of each circle, place a teaspoon of the robiola and anchovy filling.

5. Fold each circle into a half-moon shape and seal the edges well, maybe using the tines of a fork to ensure they stay closed during cooking.

6. Boil plenty of salted water in a pot and cook the mezzelune for a few minutes until they float to the surface.

7. Meanwhile, melt the butter in a pan and add a pinch of breadcrumbs, letting them toast lightly.

8. Drain the mezzelune and transfer them to the pan with the butter and breadcrumbs, tossing them briefly to flavor.

9. Serve immediately, garnished with fresh chopped parsley.

Trivia

Mezzelune (or “half-moons”) are a type of stuffed pasta typical of various Italian regions, similar to ravioli but with a semicircular shape. The combination of robiola, a cheese with a delicate and slightly tangy flavor, and anchovies, with a strong and savory taste, creates a very pleasant taste contrast that is appreciated in many traditional Italian dishes.