Tortelli Porcini con Brodo di Gallina

Sub Xpress

Ingredients

Chicken stock from an old hen, celery, carrots, parsley, onion and seasoning.

Method

My great grandmother’s recipe, passed from generation to generation, used during the war and in the winter months in Sicily to stop colds. Chicken broth has medicinal factors during the winter months and is a great source of protein to help the weak when not well. First you make a stock using an old bird for extra flavour, add the vegetables and slow cook for three hours. Strain the broth. This leaves a nice tasty thick broth with lots of flavour. Then add to the pasta.

Selling price: £6.95 Restaurant

Rigatoni con Pesce Spada

Sub Xpress

Ingredients

Swordfish, cherry tomatoes, aubergines, freshly made tomato sauce.

Method

Make a fresh tomato sauce from plum San Marzano tomatoes. Add the swordfish and the aubergines and finish with fresh cherry tomatoes

Selling price: £7.95 Delivery

Papperdelle, gamberoni rossi, fresh clams and mussel pasta

Il Michelangelo

Ingredients

Papperdelle, gamberoni rossi, fresh clams, fresh mussels, cherry tomatoes, garlic, chilli, basil, black truffle and white wine.

Method

Bring 100g papperdelle to the boil. In a separate pan flash fry the shelled gamberoni in olive oil. Combine all other shell fish with gamberoni white wine, lemon zest, cherry tomatoes and black truffle. Drain pasta and add to sauce.

Selling price: £14.85 restaurant.

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