Southern feast - step-by-step instructions

Burrata with marinated grilled aubergines

You will need:

2 plates

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.

Directions:

  • 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

Some salt

A colander

Your pack serves 2, and contains:

[1] freshly made orecchiette & wild rocket from Lazio

[2] 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

[3] (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.

Directions:

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

Cannoli Siciliani

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

Directions:

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