Elote Mezzelune
Fusion is what inspires creativity and we are all about exploring creativity. Blending a classic Italian mezzelune with one of Mexico’s favorite street foods, elotes, certainly inspired some record digging. We came upon Rodrigo Gallardo’s “Ay Palomita” which tells a story of remembering a past romance and the vibration just seemed to fit... Call it a fusion if you’d like! Happy beet, satisfied soul.
We had so much fun incorporating Savor and Salt's Ancho Citrus Bloody Mary Salt into the filling and using it as a finishing salt. While it makes a killer Bloody Maria rim, it is also an amazing pantry staple!
Ingredients for pasta filling
4 cloves garlic
10 cilantro stems fine chopped
2 Poblano peppers
3 ears of corn
1 egg
½ cup ricotta
1 cup queso fresco
½ cup mayo
¼ cup lime juice
1.5 tbs Savor and Salt Ancho Citrus salt (chili powder is an optional substitute but if you use chili powder also add salt)
Below is a link to find Savor and Salt’s Ancho Citrus salt.
Lime butter
Juice from ½ lime
4 Tbs butter
Pasta dough
3 cups of flour
3 full eggs
2 egg yolks
1 Tbs warm water if needed
Fresh Pico
½ jalapeño
¼ red onion
Handful of large Grape tomatoes ( or a full size tomato)
2 garlic cloves
Handful of cilantro
¼ lime
Start by mixing together your pasta dough and set it aside to rest.
Pour out 3 cups of flour onto the counter. Make a well in the center of the flour and add 3 full eggs and 2 egg yolks. Using a fork gently mix in eggs slowly drawing in the flour. Use your hands to knead the mixture until dough starts to form, around 10 minutes.
If dough is still dry and crumbling add 1 Tbs of warm water and continue to knead. Sprinkle with extra flour if sticking to your hands/counter.
After dough is well kneaded, form into a ball and cover tightly in a clean towel or plastic wrap. Let the dough sit for 45 minutes or longer to rest.
Grill Poblano peppers and corn on the cob, leave it in the husk. Once peppers blacken on all sides remove from heat and allow cooling. Grill the corn for 5 minutes each side and remove from heat.
Peel the black skin off of the Poblano peppers and remove the seeds and stems, dice into small cubes. Cut the corn off of the cob and place peppers and corn in a large mixing bowl. Add diced garlic cloves, egg, and ricotta and queso fresco. Start stirring the mixture. Next add mayo, lime juice and ancho citrus salt. Add black pepper and give the mixture one last stirring and place in the fridge.
At this time prepare the fresh pico and set in the fridge.
Dice the tomato, jalapeno, red onion, garlic and cilantro. I like to dice them on the smaller side and you can add more of any ingredient or less to your preference. You won’t need a full ¼ of a red onion normally just a few pieces is adequate. Squirt with fresh lime juice, salt and a tiny drop of olive oil.
Once pasta dough has rested 45 minutes and elote mixture is nice and cold, begin preparing your mezzelune.
The below video shows the process, I use a wide rim glass to cut out the circles.
After you finish place them in the freezer for at least 30 minutes before cooking. Freezing helps them to stay together when you add them to the boiling water.
Add salt and water to a large pot and bring to a boil. Add in raviolis and allow boiling for around 3-5 minutes. Once they float to the top check the texture for desired doneness.
Remove each mezzelune using a slotted spoon to prevent breakage. Place in a strainer allowing excess water to roll off.
In a small sauce pan or frying pan add the butter and lime juice and heat until melted together.
Place desired number of elote mezzelune on each serving plate, top with lime butter, ancho citrus salt and fresh pico.
Enjoy!
