This menu features some of our very favourite dishes that have rarely left the restaurant menu since our inception so many years ago. This is a superlative choice & a regional tour with sumptuous orecchiette with ‘nduja, shell baked scallop, seasonal and sweet roast pumpkin and tagliata - exactly what we have always strived for in the restaurant, and now available in your home.




For your meal you will need:

2x frying pan

3 x saucepan


Orecchiette with ‘nduja

In Puglia they make orecchiette - ‘little ears’ - and often serve them with a sauce of tomato, red onion & rocket. In neighbouring Calabria, they make ‘nduja, a devilishly good salami made with up to 40% chilli, and fatty enough that it is spreadable even when cured. I put the two together and found a very memorable match indeed, even more so when tempered with a little cream and sharpened with the tang of pecorino romano. It has become a classic at Bocca di Lupo, and now too at home.


Your pack serves 2 as a main, and contains


  • Handmade orecchiette
  • A sauce of tropea onion, datterini tomatoes, ‘nduja & cream
  • A little rocket
  • A little grated pecorino


  • Bring a large pan of well-salted (10g/lt) water to the boil
  • Decant your pasta sauce into a frying pan or wide saucepan, and gently warm
  • Add the orecchiette to the water, and cook for 7-8 minutes, until cooked but still toothsome
  • Drain well, reserving a little of the pasta cooking water, and add to the sauce
  • Cook together for 1-2 minutes, until the sauce is thickened and creamy (add the reserved pasta water if needed to loosen)
  • Toss the rocket through and allow it to just wilt a little in the pan
  • Decant onto a plate and top with grated pecorino


Baked Scallops

Italians will tell you there is a cardinal rule that seafood must never, ever, be served with cheese. What they don’t tell you is that they’re really not very good at obeying rules. Here we have a rule-breakingly good dish of scallops baked with parmesan crumbs, scented with lemon zest and thyme. Mum’s the word.

Your pack serves two as a starter and contains:

  • Two fat scallops, on the half shell
  • A little butter
  • Some Breadcrumbs, flavoured with parmesan, lemon zest & thyme
  • Half a lemon


  • Preheat the oven to 230C (fan) or 240C (static)
  • Season the scallops with salt & pepper, then dot with the butter
  • Loosely mound the breadcrumbs atop, then pop into the oven
  • Bake for 6-10 minutes, until the crumbs are crisp and golden, and the scallops lightly cooked
  • Serve with the lemon



Tagliata just means ‘sliced’ – a steak which is sliced when grilled. Sometimes, they are served plain – other times, with porcini mushrooms, or asparagus, or butter and sage, or rocket & tomato, or…

At any rate, at Bocca di Lupo we buy whole sirloins of 28-day aged British ex-dairy cows, and cut them into whopping 800g steaks ‘for 2’, though they are big enough probably for 3. We serve these behemoths with rocket salad on the side, everything garnished with rosemary oil, balsamic vinegar and parmesan shavings.

The trick with steak is to get great, deep browning all over the outside, and cook the inside to an even temperature. Most cooks like to cook all the way then rest. I like to cook a little, rest a little, cook a little, rest a little

For a 2.5-3cm thick steak, you get to blue in 2 minutes on each side (high heat), then 2 mins rest. Subsequent stages (rare, mid-rare, medium, etc) are each about 1 min each side & 1 min rest. I like to cook to blue and rest, then cook to rare and rest, then cook to mid-rare and rest. Then I serve it, cos I like my steak medium rare – but if you like it more cooked, continue in the same manner. For a steak twice as thick (5-6cm), double all the cook and rest times.

If you have a meat thermometer, internal temperatures are

How do you like it

Before resting

















Well Done




Your pack serves two as a starter and contains:

  • A bone-in slab of sirloin
  • Wild Rocket
  • 24 month aged Parmesan shavings
  • Rosemary oil mixed with balsamic vinegar
  • A truffle

You can cook the steak on a BBQ, on a griddle pan, in a frying pan or under an overhead grill (high up, and on high)



  • Heat your grill smoking hot. You should be able to hold your hand 5cm above it for 5 seconds without burning yourself (don’t touch it, obviously)
  • Take the steak from the fridge at least 30 minutes before cooking
  • Season well with salt on both sides
  • Warm your serving platter
  • Grill the steak on 1 side for 2 minutes. Move it only if it starts to flare. Grill the other side, the same.
  • Then rest 2 minutes and the steak is blue.
  • Cook a further 1 minute each side and 1 minute rest for rare
  • Same again for medium rare
  • DO NOT BE AFRAID to carve your steak too raw – if it looks too bloody when you cut it, you can cook it more before or even after cutting
  • DO BE AFRAID of overcooking it. There is no ‘wrong’ in liking your steak well done – but if you cook it more than you like, there is no going back…
  • Carve the steak off the bone then slice thinly. If the bone is configured to permit standing it up in priapic glory, go for it. Arrange the meat slices carefully around.
  • Mound the rocket up next to the carved steak. Sprinkle some salt over the rocket (and maybe a bit over the carved beef)
  • Scatter the parmesan shavings, drizzle the rosemary oil and balsamic vinegar.
  • Shave/grate vast quantities of truffle on top – if using a truffle slicer or mandolin, turn the gauge to 0 (so that the blade is sitting flat against the surface), then slowly open it by quarter turns, trying to shave a little truffle each time – the objective is to obtain whole slices of truffle, but as thin and transparent as they can possibly be. If using a grater, simply grate the truffle through fine holes


ENJOY! Steak isn’t cooked piping hot, so should be eaten soon after cooking, before it gets too cold


Roast pumpkin with sage & balsamic

Pumpkin has a bit of a bad rep in this country – no doubt a result of watery specimens fit only to be hollowed and lit with candles. Not so in Italy; delica squash is regarded as the finest of all the orange fleshed jewels, and ours come from an obsessive by the name of Oscar Zerbinatti; a man who grows the world’s most beautiful melons in the summer, and the finest pumpkins the rest of the year. After harvesting they are dry aged for a number of weeks to reduce moisture and concentrate the flavour. Roasted until dark gold and sweet, then topped with bittersweet vinegar and rich, savoury parmesan, they are a delight.

Your pack serves two as a starter and contains:

  • Some large hunks of roasted pumpkin
  • Parmesan shavings
  • The finest butter, and some whole leaves of sage
  • Aged balsamic


  • Preheat your oven to 200C (fan) or 220C (static)
  • Sit the sage on an oven tray, then the pumpkin on top
  • Dot the butter on top of this, then place the lot in the oven
  • Cook for 6-7 minutes, until the pumpkin is hot and browned, and the sage crisped
  • Remove from the oven and plate, then pour the sizzling butter & sage over
  • Scatter the parmesan atop, and drizzle the lot with the balsamic


There is something insanely satisfying about retro foods, and tiramisù is no exception. It is almost the definition of a cliché dessert – very safe… and very vanilla, to couch it in a bedroom term. It is hard to describe my delight when I learned its origins are not so salubrious as one might imagine. Tira-mi-sù means ‘pick me up’ – a rather charming name for a cheery pudding, spiked as it is with espresso. The academy of tiramisù (yes, there is such a thing – Italy treats its culinary heritage with due import, and every dish of note has its own guild or knighthood or foundation) tells a different story: ‘… this dessert was invented by a clever “maitresse” of a house of pleasure in the centre of Treviso. The “Siora” who ran the premises developed this aphrodisiac dessert to offer to customers at the end of the evening in order to reinvigorate them and solve the problems they may have had with their conjugal duties on their return to their wives.’ Not such a frumpy dessert after all...


Your pack serves two and contains:

  • A tiramisù, to share


  • Remove from the fridge 10-15 minutes before eating, to take the edge off
  • Spoon gently onto plates, then eat