Mezzalune Quattro Formaggio with Roquefort cream

• Mezzalune Quattro Formaggio – 3 pieces
• Formaggio sauce – 50 g
• Roquefort – 15 g
• Full cream – 10 cl
• Sage crisps (fried sage leaves) – 3 to 5 pieces
• Salt and pepper

1. Heat the formaggio sauce in a pan with the Roquefort and cream. Stir until smooth. Season if necessary.
2. Heat the mezzalune for 5 minutes in lightly salted boiling water, then drain.
3. Spoon the sauce onto a warm plate and place the filled pasta on top. Finish with sage crisps.

Cold-line preparation

1. Follow the step above to prepare the sauce, then leave it to cool.
2. Arrange the mezzalune well spaced out on a perforated gastronorm tray and place them in the steamer for 2 to 3 minutes (100°C with 100% steam). Leave them to cool according to the applicable hygiene standards.
3. Arrange the cold sauce together with the mezzalune in a tray and decorate with the sage crisps.