Mezzelune di grano saraceno con mela e speck
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Strada della Mela

Buckwheat crescents with apple and speck

First course


Dosi per 4 persone:

  • 300 g farina (mista farina tipo 0 e farina di grano saraceno)
  • 4 uova
  • 1 mela Golden Delicious
  • 4 fette di speck
  • 250 g di ricotta vaccina
  • sale c.b.
  • pape c.b.
  • aromi (basilico, maggiorana, timo)
  • pangrattato c.b.

For the egg pasta:
mix 300 g of flour (buckwheat mixed with type 0 flour) with 3 eggs, add a pinch of salt and make the dough homogeneous. Roll out the dough with a rolling pin into a very thin sheet.

For the stuffing:

peel and cut the Golden Delicious apple into small cubes, cook it in a non-stick pan with very little water in order to soften the fruit. In a large bowl, pour the cow's milk ricotta, incorporate an egg, salt, pepper, herbs to taste such as basil, thyme or marjoram, the cooked apple, the thinly sliced ​​specimen and breadcrumbs until the mixture is soft.

Assembly and cooking:
make circular shapes from the pastry, place a teaspoon of filling in the center, moisten the edges of the dough and close in a crescent shape. Repeat this step for all the molds. In the meantime, place a saucepan with plenty of water on the stove, bring it to a boil, add salt and pour the crescents which should cook for a few minutes. Season with melted butter.