(A) Valentine’s 3 Course

Set 3 course dinner & chocolate petit fours

Description

Set 3 Course Menu for 2:

  1. Burrata cheese, blood orange, honey, lavender & fennel seed dressing.
  2. Tubular pasta, tomato, touch of chilli & fresh lobster.
  3. Coconut panna cotta, vanilla & poached rhubarb.
  4. Chocolate Petit fours

What you get:

  • STARTER
  • 2 x 100g Burrata
  • 1 x Blood orange
  • 1 tub x Micro basil
  • 1 tub x Lavender dressing
  • MAIN COURSE
  • 2 x Portions lobster sauce (from a whole lobster)
  • 500g x Paccheri pasta
  • 1 tub x Freshly chopped parsley
  • DESSERT
  • 2 x Coconut panna cotta
  • 1 x Poached rhubarb for 2
  • PETIT FOURS
  • 4 x Chocolate & Frangelico (hazelnut liquor) truffles

 

 

Method:

STARTER

Remove the cheese from the fridge 30 minutes before serving. Peel the orange and slice into 6 disks, arrange all on the plate (see image), drizzle the dressing and basil. If the dressing is a little sticky, gently warm it for a few seconds in a pan or microwave.

MAIN COURSE

Boil the paccheri for about a minute less than the time given on the packet, heat up the sauce for 2 minutes on a simmer and then add the pasta to the sauce with a splash of extra virgin olive oil. With the heat on, toss the pasta with the sauce for a minute or two to allow the pasta to finish cooking, this will allow the starch to thicken the sauce and to stick and absorb the flavours into the pasta. If you need to loosen the pasta and sauce slightly, add a drop of the water that you cooked the pasta in. Sprinkle in the parsley and serve immediately.

DESSERT

Take the panna cotta from the fridge, remove packaging and turn it out ‘upside down’ on a plate. If it gets stuck give it a gentle wiggle or score the edge between the container and cream with a thin paring knife. Scatter the rhubarb and syrup around the panna cotta.

PETIT FOURS

Keep refrigerated until it’s time to gobble them up!

PASTA TIPS
Allow 1 litre of water per 100g of pasta and bring to a boil. Add 1 generous tablespoon of coarse sea salt per litre to the boiling water, then add the pasta and stir gently and occasionally.

Add a spoonful of cooking water per serving to the sauce, it will help “loosen” and make your meal creamy, this is because you’ll be adding the lost starch back to the pasta.

If you would like to find out more on how to cook and serve different varieties of pasta, ask any of our friendly team members and they will happily share the tricks commonly used in every Italian home.

Our dried pasta:

  • Is made from Durum wheat flour, water, and salt (naturally vegan friendly).
  • Can be stored at room temperature almost indefinitely.
  • Is air-dried and bronze-extruded for a rough edge.
  • The firmness of dried pasta allows it to hold up the heartiest sauces.
  • The rough texture of the pasta will help your flavorful sauces to “cling” to the pasta.
  • Most shapes of quality dried pasta will double in size once cooked.

Buon appetito!

allergens
Gluten Wheat Shellfish Celery Nuts Sulphates Dairy

£85.00