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PAPPARDELLE WITH BEEF STRACOTTO AND GIROLLE MUSHROOM

Posted by James French on

PAPPARDELLE WITH BEEF STRACOTTO AND GIROLLE MUSHROOM

INGREDIENTS (allergens in bold)

00 egg pasta 300g – 00 wheat flour, free range St Ewe egg. Beef Stracotto and girolle sauce 300g – beef chuck steak, girolle mushroom, onion, tomato, red wine, garlic, carrot, celery, bay leaf, thyme, salt, pepper, olive oil, butter, beef stock, parmesan cheese.

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MALLOREDDUS WITH CANNELLINI BEAN, ROCKET & BROAD BEAN

Posted by James French on

MALLOREDDUS WITH CANNELLINI BEAN, ROCKET & BROAD BEAN

INGREDIENTS (allergens in bold)

Malloreddus pasta 320g – Semolina wheat flour, water, egg. Cannellini bean sauce 300g – Cannellini bean, garlic, celery, carrot, rocket, broad beans, olive oil, parmesan cheese.

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RIGATONI WITH NEAPOLITAN RAGU & PECORINO ROMANO

Posted by James French on

RIGATONI WITH NEAPOLITAN RAGU & PECORINO ROMANO

INGREDIENTS (allergens in bold)

 Semolina pasta 320g – semolina wheat flour, water. Neapolitan ragu 300g – Beef chuck, pancetta, prosciutto, babyback ribs, onion, garlic,red wine, beef stock, bay leaves, rosemary, carrot, celery, salt, pepper, olive oil, pecorino romano cheese.

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AUBERGINE & BASIL RAVIOLI WITH SUNDRIED TOMATO PESTO

Posted by James French on

AUBERGINE & BASIL RAVIOLI WITH SUNDRIED TOMATO PESTO

INGREDIENTS (allergens in bold)

Aubergine ravioli 420g – 00 wheat flour, St Ewe egg, ricotta, selenzione fiandino, salt, pepper, aubergine, basil, potato . Sundried tomato pesto 50g –selenzione cheese, sundried tomato, olive oil. 

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