Moskva Caramelle

Introduction

The Moskva Caramelle is a fascinating dish that captures the essence of fusion cuisine, combining Russian and Italian culinary traditions. Derived from the classic Italian "Caramelle" pasta, traditionally filled with sweet or savory custard-like fillings, this dish incorporates flavors that are reminiscent of the rich and hearty elements of Russian cooking. Its unique name, inspired by the beautiful city of Moscow, reflects the dish's dual heritage and exquisite taste.

The history of Moskva Caramelle can be traced back to the cultural exchanges between Italy and Russia, where chefs were inspired to blend techniques and flavors from both countries. This fusion dish was popularized in upscale restaurants known for experimenting with cuisine combinations. It is both a celebration of culinary traditions and a modern twist on classic flavors.

Ingredients

• Flour - 2 cups
• Eggs - 3 large
• Milk - 1 cup
• Ricotta Cheese - 1 cup
• Parmesan Cheese - 1/2 cup, grated
• Dill - 2 tablespoons, chopped
• Smoked Salmon - 200g, finely chopped
• Black Pepper - 1 teaspoon
• Salt - to taste
• Butter - 50g
• Olive Oil - 2 tablespoons
• Garlic - 2 cloves, minced
• White Wine - 1/2 cup
• Lemon - 1, zested and juiced

Preparation

Step 1: Making the Pasta Dough

Begin by making the pasta dough. Combine flour with a pinch of salt in a mixing bowl. Create a well in the center and crack in the eggs. Gradually mix the flour and eggs together, adding milk as needed to form a smooth dough. Knead the dough on a lightly floured surface until it is elastic and smooth. Wrap the dough in cling film and let it rest for at least 30 minutes.

Step 2: Preparing the Filling

While the pasta dough is resting, prepare the filling. In a bowl, combine ricotta cheese, parmesan cheese, chopped dill, and smoked salmon. Stir thoroughly and season with black pepper and salt to taste. The mixture should be creamy yet firm enough to hold shape.

Step 3: Assembling the Caramelle

Roll out the pasta dough to a thin sheet using a pasta machine or a rolling pin. Cut the dough into rectangles approximately 3 inches by 4 inches. Spoon a teaspoon of the filling onto the center of each rectangle. Fold one side of the rectangle over the filling to form a half-moon, then press the edges to seal. Twist the ends to create the iconic candy-like shape of "Caramelle" pasta.

Step 4: Cooking the Caramelle

Boil a pot of salted water and gently add the assembled caramelle, cooking for about 4-5 minutes until the pasta is tender. Ensure you have a cooking timer ready to track the time precisely, as overcooking could result in the pasta losing its shape. Once cooked, gently remove them with a slotted spoon.

Step 5: Preparing the Sauce

In a large pan, melt butter with a drizzle of olive oil. Add garlic and sauté until fragrant. Pour in the white wine and let it reduce by half. Stir in lemon juice and zest for a refreshing counterbalance to the rich filling. Season with salt and black pepper.

Serving Suggestions

Plate the caramelle carefully, drizzling the lemon-garlic butter sauce over their delicate forms. Garnish with additional chopped dill and a sprinkle of parmesan cheese. Pair this dish with a chilled glass of dry white wine to complement its flavors. Moskva Caramelle is best enjoyed fresh, allowing the tastes of each ingredient to shine while enjoying the cultural tale each bite tells.