Tony's Table: Mezzelune Cacio e Pere
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Mezzelune Cacio e Pere/ Regionale VENETO
Ingredients:
Egg pasta dough: egg, flour, salt
Filling: Milk, bosc pears, mozzarella, parmesan, salt and white pepper, flour
Sauce: Heavy cream, asparagus, toasted walnuts, crescenza cheese, black pepper
How To Prepare Sauce:
In a skillet cook cream with sliced asparagus, and Crescenza cheese, toss the mezzelune already cooked. Plate sprinkling toasted walnuts and parmesan cheese
BUON APPETITO!!
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