BROAD BEAN AND PECORINO ROMANO MEZZELUNE

The mezzelune only need a few minutes boiling straight from the freezer, so make them well before needed. They can be stored in a freezer for several weeks. The “sauce” is simplicity itself, as you would not want any heavy flavours to mask the delicate filling in the pasta.

Preparation, resting and cooking:2 hours 30 minutes

FOR THE PASTA:

400g strong plain flour

100g semolina

5 eggs

1 teaspoon salt

1 tablespoon extra-virgin olive oil

FOR THE FILLING:

500g broad beans, peeled and with the second skin removed (you may use a good quality frozen product)

200g ricotta

75g grated Pecorino Romano

Stagionato freshly milled pepper salt (add judiciously as cheese is salty)

1 handful fresh mint, chopped

1 egg to bind

1 egg, lightly beaten (to seal)

TO SERVE

175g butter

1 tablespoon extra-virgin olive oil salt and pepper

1 tablespoon chopped fresh mint any grated cheese of your choice (I used ricotta salata)

1. Prepare the pastry in the usual manner using a food processor, then wrap it in cling film and leave to rest for at least one hour. You may also make it the day before you intend working on your mezzelune and leave in the fridge overnight.

2. Place the beans in a large mixing bowl. If you are using a frozen product, make sure they are fully defrosted and drained well. Use a fork to mash the beans roughly. Lightly beat the ricotta to soften it and add to the beans. Add the grated Pecorino. Mix well, then season. Add the chopped mint and stir to incorporate it. Add one egg, and stir the mixture well.

3. Remove the pastry from the fridge. Roll it out using a pasta machine and use a 10cm round cutter to cut out the pasta shapes.

4. Use a teaspoon to place filling in the centre of each piece of pasta, then brush all around the edges with the beaten egg. Fold the pastry over and press lightly with your fingers seal to make half-moon shapes.

5. Store the mezzelune on baking paper-lined baking sheets. Do not let them touch each other. When you have filled up one tray, place it in the freezer to open freeze the mezzelune.

6. When the pastry is firm enough, transfer the mezzelune to a rigid box which has a tight-fitting lid to store them in the freezer.

7. To cook, bring a large pot of salted water to the boil and add the mezzelune straight from the freezer. Cook them for not more than 5 minutes.

8. To serve, melt the butter with the extra-virgin olive oil. Season, and add the mint.

9. Simply toss the mezzelune for a minute in the sauce and serve them garnished with some cheese shavings.