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REGINETTE WITH SLOW COOKED TOMATO, FIRE ROASTED RED PEPPER & BASIL
Posted by James French on
INGREDIENTS (allergens in bold)
Semolina egg pasta 320g - Semolina wheat flour, water, free range St Ewe egg. Red pepper, courgette & tomato sauce 320g - red pepper, garlic, san marzano tomato, onion, carrot, celery, basil, olive oil, salt, pepper, gran kinara cheese
PAPPARDELLE WITH PORK SHOULDER & BEEF SHIN RAGU
Posted by James French on
INGREDIENTS (allergens in bold)
00 egg pasta 320g – 00 wheat flour, free range St Ewe egg. Pork & beef sauce 300g – Minced pork shoulder, minced beef shin, chicken liver, onion, tomato, white wine, garlic, milk, carrot, celery, bay leaf, salt, pepper, olive oil, vegetable stock, gran kinara cheese.
GEMELLI WITH SAUTED COURGETTE, OLIVE OIL & GARLIC
Posted by James French on
INGREDIENTS (allergens in bold)
Semolina gemelli pasta 320g – 00 wheat flour, free range St Ewe egg. Courgette sauce 300g – Courgette, olive oil, garlic, salt, pepper, gran kinara cheese.
BEEF AND SAVOY CABBAGE RAVIOLI
Posted by James French on
INGREDIENTS (allergens in bold)
Beef shin ravioli 400g – 00 wheat flour, St Ewe egg, beef shin, savoy cabbage, carrot, onion, Grana padano cheese, ricotta cheese. Reduction sauce 200g – San Marzano, tomato, carrot, beef stock, red wine, garlic, celery, salt, pepper, olive oil.
AUBERGINE & BASIL RAVIOLI WITH SUNDRIED TOMATO PESTO
Posted by James French on
INGREDIENTS (allergens in bold)
Aubergine ravioli 420g – 00 wheat flour, St Ewe egg, ricotta, gran kinara, salt, pepper, aubergine, basil, potato . Sundried tomato pesto 60g – Gran kinara cheese, sundried tomato, olive oil.