“Mezzelune” made with potatoes stuffed with field herbs and cheese

A recipe of “Malga Mortigola” on Mount Baldo

“Mezzelune” made with potatoes stuffed with field herbs, cheese, butter and speck

Ingredients for 2 people

For the potato dough:

  • 400 g of floury potatoes
  • 20 g butter
  • 120 g flour
  • 2 egg yolks
  • Salt and pepper
  • A tiny bit of nutmeg


For the stuffing:

  • 40 g chopped onion
  • ½ minced garlic clove
  • 20 g butter
  • 220 g di boiled field herbs
  • 70 g fresh cheese “Malga Mortigola”
  • 1 tablespoon of grated parmesan cheese o seasoned hut cheese
  • Salt and pepper
  • More 40 g butter
  • 40 g di speck-strips



  1. Peel the potatoes, cut them diced and boil them in salted water for 25 minutes.
  2. Drain and mash with a potato masher, add the butter and let it cool down.
  3. Add flour, egg yolks, salt, pepper and nutmeg, then knead quickly.
  4. For the stuffing: clean the field herbs and boil them in salted water for few minutes.
  5. Lightly brown the onion and garlic in butter
  6. Add the field herbs and brown a little bit. Take from the fire and let it cool down.
  7. Add the fresh cheese and the parmesan, salt and pepper, then blend everything together
  8. Roll the dough with the thickness of 4 mm, and cut it with a round cup (7 cm diameter)
  9. Put the herbs stuffing in the middle of each dough disk
  10. We the edge with some water and fold in a “half-moon2 shape, pressing hardly with fingers.
  11. Boil in salted water for about ¾ minutes, then drain.
  12. Melt the butter in a pan and lightly fry the speck strips.
  13. Add the Mezzelune to the pan
  14. Pour Mezzelune in the dish and decorate with chives

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