Set 3 course dinner & chocolate petit fours
Set 3 Course Menu for 2:
What you get:
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.
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.
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.
Keep refrigerated until it’s time to gobble them up!
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: