Burrata with marinated grilled aubergines
You will need:
Your pack serves 2 as a starter, and contains:
A fresh handmade burrata, tied with green twine, which is sadly not edible (trust me, I’ve tried)
A container of grilled aubergines, caramelised datterini tomatoes, and mint, all marinated in red wine vinegar and olive oil
ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain dairy, alliums, and sulphites.
- Take the aubergine mix out of the fridge and let it come up to room temperature
- Put your burrata on a plate
- Pile the aubergines next to it, and tuck in!
Orecchiette with ‘nduja, red onion & tomatoes
You will need
1 large pot
1 wide frying pan or shallow casserole
Your pack serves 2, and contains:
 freshly made orecchiette & wild rocket from Lazio
 Sicilian datterino tomatoes and Calabrese tropea onions, stewed in extra virgin olive oil, housemade ‘nduja (about 50% fatty pork, 50% chillis – hotter than even the calabrese make it, we cure ours for 1 month for a deep flavour), double cream
 (inside pack 1) grated pecorino romano (hard sheep’s cheese, favoured in Rome but made in Sardinia)
ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain dairy (cow’s milk)gluten, garlic, chilli.
Before you start
- Set a large pan of well-salted water on to boil. Taste it for salt, or if you don’t trust your palate, use 10g salt per litre of water.
- Take the rocket from pack 1 and cut it into roughly 2-3cm lengths (knife or scissors are fine)
- Pack 1: Put the orecchiette on to boil. They will take 10 minutes to cook.
- Wait a few minutes. You have plenty of time.
- Packs 2: put (tomato & onion stew, plus ‘nduja and a touch of cream) in a wide frying pan or shallow casserole and set over a gentle heat to warm through. NB we provide enough ‘nduja to make a spicy dish.
- Drain the orecchiette while still a touch al dente (you don’t want them to taste of raw flour though), reserving a bit of the water. Add them to the pan of spicy tomato stew
- Increase the heat under the frying pan to high, add a splash of the pasta water
- Cook until the sauce coats the pasta, and the pasta is cooked to your liking. You can add a splash more water if it gets too dry, and taste for salt and pepper
- Take off the heat and stir in the rocket, chopped in 2-3cm lengths. Let it sit for a second to just wilt the leaves
- Pack 3: Serve on warmed plates, sprinkled with the pecorino
Your pack makes 4 cannoli, and contains:
4 freshly fried cannoli tubes
Enough sweetened ricotta (studded with dark chocolate and candied orange peel) to fill them
Finely chopped Bronte pistachios
ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain milk and gluten
You can fill these before you start cooking your meal – they keep fine for a few hours – or the moment before serving. Or you can do as we do in Bocca – decant the ricotta into a small bowl, and DIY the filling at the table.
- Hold a cannolo tube ever-so-gently
- Fill it from either end with the creamed ricotta, using a teaspoon
- Use the spoon to scrape the filling level to the slanted open ends of the cannolo
- Dip both ends in the pistachio, to render them a perfect green