Buffalo Ricotta & Lemon Mezzelune with Sage Butter Sauce

Where better to take inspiration for this week’s zesty lemon & ricotta mezzelune than the Amalfi Coast, one of Italy’s most treasured sights, and home to one of the world’s most coveted types of limone? Indeed, the Amalfi lemon has long enjoyed prominence in Campanian cuisine - from tart limoncello to zesty pasta al limone. 

Amalfi lemons are referred to as “sfusato Amalfitano” in the native tongue. This is perhaps in reference to their elongated shape, as “sfusato” roughly translates to “spindle”. Known for its strong fragrance and for a flavour less acidic than other types of lemon, it is not an uncommon sight to observe locals enjoying the citrus in its entirety - pith, rind and all! 

We pay homage to the Amalfi lemon by stirring its aromatic zest into creamy ricotta di bufala. Although remarkably simple, this combination could scarcely be more Italian in spirit. These refreshing pockets of filling are surrounded by fresh pasta and drizzled with burro e salvia, a mouth-watering butter combined with freshly chopped sage - the leaves of which lend an aromatic flavour to the butter. To crown our mezzelune, we sprinkle over a scattering of tangy formaggio.