1 hour and 30 minutes

Flour type 0, 14,1 oz.
Eggs, 4
Hard pears into small cubes, 2
Parmigiano Reggiano (grated), 0,5 oz.
Fontina cheese DOP, 1,6 oz.
Ricotta cheese, 3,53 oz.
Honey, 0,35 oz.
Aceto Balsamico Tradizionale di Reggio Emilia
Parmigiano Reggiano cream


Prepare the dough, kneading flour and eggs. Peel and cut the pears into little cubes, removing the core. Cut the fontina cheese into little cubes. Mix together: pears, grated Parmigiano Reggiano, fontina cheese, ricotta cheese, honey and nutmeg. Roll out the dough thinly and form little disks (2-2.5 in of diameter) using a food ring mold and put some stuffing in the middle. Close them by folding them in half, then seal them by pressing them lightly with your fingers.Cook the mezzelune in abundant salted water. Melt a knob of butter with a couple of tablespoons of Parmigiano Reggiano cream. Once cooked, take the mezzelune out of the water, place them on a plate, pour the Parmigiano Reggiano cream and the Aceto Balsamico Tradizionale di Reggio Emilia and serve. Enjoy.

Thanks to Sergio in Cucina