Preparation instructions

Preparation instructions on how to assemble.

 

 

INGREDIENTS

  • Fresh Pasta
  • Sugo (sauce) 
  • Mixed Greens + Vinaigrette
  • Rapini
  • Anchovy butter 
  • Olive oil cake Sweet lemon ricotta
  • Other:

Bolognese: Pecorino, fresh Basil

Arrabbiata: Fior di Latte, fresh Basil

Aglio olio e Tonno: 2x Pecorino, chopped Parsley

Pollo e Fagioli: Pecorino, Fresh parsley, Olive oil

Crema di Gorgonzola: Walnuts in fennel oil, Pecorino, chopped Parsley

PREPARATION

1.Heating up the Sugo

Pollo e Fagioli, Bolognese or Arrabbiata:

 

Place on a medium heat a large enough pot to accommodate both the pasta and the sauce combined. Start by​ only adding the sauce​ and allowing a slow-simmer to avoid any over bubbling.

Cover the pot.

Aglio olio e Tonno  or   Crema di Gorgonzola:

 

No heating required here. Keep the sauce a side until the very end.

  1. Boiling water

To cook fresh pasta noodles you will need a large pot of boiling salted water. Use about 2 liters of water and 2 tablespoons of salt for 250gr of pasta.

  1. Heating up the blanched rapini

In a large pan add 2 tablespoons of water and the anchovy butter.

Tip: if you are feeling fancy replace the water with white wine.

Place over high heat and simply stir the pan in order to help emulsify the water and butter.

Add the rapini and with tongs or a long-handled fork flip the rapini every minute or so to help the butter and water emulsion coat the rapini. (no longer than 4 minutes or else the rapini will overcook)

Once satisfied with the result set the pan to the side and reserve from platting.

  1. Cooking the fresh pasta

Fresh pasta takes considerably less time to cook than dried, usually 2 to 4 minutes, so watch it carefully. To test, remove a noodle with tongs or a long-handled fork and take a bite.

Pasta is best when cooked al dente (tender but firm to the bite).

As soon as it is done, drain in a colander.

  1. Combining the sauce and the pasta

Bolognese or Arrabbiata:

 

As it mentions above, combine the sauce and the pasta in the large sauce pot and mix thoroughly or until all the noodles are fully coated.

​Tip: for a more rich flavour and 1 tablespoon of butter while mixing.

Set the pot to the side and reserve from platting.

Pollo e Fagioli, 

 

Combine the sauce and the pasta in the large pot you used to boil the pasta and add the pecorino. Mix thoroughly or until all the noodles are fully coated.

Set the pot to the side and reserve from platting.

Aglio olio e Tonno

 

Combine the sauce and the pasta in the large pot you used to boil the pasta and add 1 of 2 containers of pecorino and chopped parsley. Mix thoroughly or until all the noodles are fully coated.

Set the pot to the side and reserve from platting.

Crema di Gorgonzola:

 

On a low heat, combine the sauce and the pasta in the large pot you used to boil the pasta and chopped parsley. Mix thoroughly or until all the noodles are fully coated.

 

Set the pot to the side and reserve from platting.









PLATING

SUGO

Bolognese

 

Divide the portions onto two or more plates with a serving spoon and garnish with fresh basil and grated pecorino.

 

Tip: Garnish each plate with a drizzle of extra virgin olive oil for contrast, freshly ground pepper for kick, and if you’re feeling cheesy and got some parmesan cheese in the fridge go nuts!

 

Arrabbiata

 

Divide the portions onto two or more plates with a serving spoon and garnish with Fior di Latte  and grated fresh basil .

Tip: Garnish each plate with a drizzle of extra virgin olive oil for contrast, freshly ground pepper for kick.

Pollo e Fagioli, 

 

Divide the portions onto two or more plates with a serving spoon and garnish with olive oil and fresh parsley .

 

Tip: Garnish each plate wit, freshly ground pepper for kick,

 

Aglio olio e Tonno

 

Divide the portions onto two or more plates with a serving spoon and garnish with grated pecorino.

 

Crema di Gorgonzola:

 

Divide the portions onto two or more plates with a serving spoon and garnish with walnuts in fennel oil and grated pecorino.

Tip: Garnish each plate with freshly ground pepper for kick.

Rapini

Give the pan one last swirl and using tongs place rapini on a serving plate and drizzle remaining butter on top.

 

Tip: Chili flakes go great here, and some black pepper!!

Salad

 

Place on a serving platter and drizzle vinaigrette.

 

Tip: add some pistachios or any nuts you might have available.

Olive oil cake

 

Divide the portions onto two or more plates. 

 

Tip: Drizzle some extra virgin olive oil and grate some citrus zest.

Buon Appetito!

*For those of you who also ordered the Arancini Carbonara or Amatriciana;

Simply preheat the oven to 400 degrees fahrenheit and add the arancini in for 8 to 15 minutes.

In order to be sure the center is warm take a small sharp knife and insert into the core for 5 seconds. Quickly remove the knife and check to see if the blade is still cold, warm or hot.

Once hot, slice in half, smash or leave whole and drizzle the hot or cold marinara sauce on top.

Tip: Drizzle some extra virgin olive oil, grate some citrus zest and some more parmesan.






















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