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SPINACH TAGLIATELLE WITH BEEF SHIN RAGU
Posted by James French on
INGREDIENTS (allergens in bold)
Spinach pasta 300g – 00 wheat flour, free range St Ewe egg, spinach. Beef ragu 300g - Beef shin mince, celery, tomato, red wine (sulphites), beef stock, carrot, onion, bay, garlic, salt, pepper, olive oil. Garnish - gran kinara cheese (milk)
GEMELLI WITH PURPLE SPROUTING, EMILIAN TOMATO SAUCE & SALTED RICOTTA
Posted by James French on
INGREDIENTS (allergens in bold)
Semolina pasta 300g - Semolina wheat flour, water, free range egg. Purple sprouting & tomato 300g – Purple sprouting, tomato, garlic, olive oil, salt, pepper, red wine (suplhites), celery, carrot. Garnish - Salted ricotta cheese (milk)
FUSILLI WITH ROAST COURGETTE, RED PEPPER, MINT & PARSLEY
Posted by James French on
INGREDIENTS (allergens in bold)
Fusilli pasta 300g - Semolina wheat flour, water, free range egg. Courgette sauce 300g – Courgette, garlic, red pepper, lemon juice, olive oil, salt, pepper, pomace oil, mint, parsley. Garnish - Gran Kinara cheese (Milk)
BEEF & MORTADELLA RAVIOLI WITH SAGE BUTTER
Posted by James French on
INGREDIENTS (allergens in bold)
Beef & Mortadella ravioli 450g – 00 wheat flour, free range St Ewe egg, celery, ricotta cheese (milk), gran kinara cheese (milk), red wine (sulphites), breadcrumbs (wheat), nutmeg (seeds), pistachio (nuts), carrot, salt, pepper, shallots, garlic, bay, beef chuck, pork mortadella. Garnish 50g - Butter (milk), sage, salt, pepper.
TORTIGLIONI WITH PORK SHOULDER BRAISED IN MILK, LEMON & ROSEMARY
Posted by James French on
INGREDIENTS (allergens in bold)
Semolina pasta 300g – Semolina wheat flour, water, free range St Ewe egg. Pork sauce 300g – Pork shoulder, lemon juice, tomato, whole milk, celery, white wine (sulphites), carrot, rosemary, bay, garlic, tomato, salt, pepper, olive oil. Garnish - Pecorino cheese (milk)