Mezzaluna means half-moon in Italian, and as you can see it’s a very nice looking kind of half-moon shaped knife. Two handles make it super easy to chop really fast, and it looks really impressive too! It also has double blades, so it won’t fall over if you get too enthusiastic – and of course, it chops things in half the time one blade would take!
Yesterday, I put up a lovely picture of a jar of peppadews – tiny piquante peppers grown in South Africa. What I was going to do with them was a mystery until you read today’s title.
Anyhoo, let’s start with the cheese:
Oregano, basil, mezzaluna (kickass knife for cutting up herbs, means half moon in Italian).
All chopped up.
Fold into salted yoghurt … now that I think of it, that by itself would make the most amazing dip.
Pour the whole lot into a sieve, lined with muslin, over a largeish bowl.
Cover up all nicely, drain overnight, and you get …
This. Which you can then pack into an icing gun and use to do this:
Wow. The deliciousness of these things is really unparalleled. Of course, you can do this with a spoon/knife, but an icing gun makes it stupidly easy.
These will keep in the fridge for pretty much as long as the cheese does, so … about a week? Maybe? I’m unsure on the shelf life of the cheese, as it has never hung around long enough to go off in my flat.
