Western (veggie) feast - step-by-step instructions

TROFIE WITH GREEN BEANS, POTATO & PESTO GENOVESE

You will need:

1 large, boiling pot of well-salted water

1 colander

Your pack serves 2 as a main (or 4 as a starter), and contains

[1] freshly made trofie pasta

[2] potatoes and green beans

[3] freshly made pesto Genovese

[4] (inside pack 1) grated parmesan

ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain dairy, garlic and pine nuts.

Directions:

Have ready a pan of boiling, well-salted (i.e. pleasantly salty, 1% or 10g salt/litre) water

  • Pack 1: Put the trofie into the boiling water. They will take about 10 minutes to cook
  • Pack 2: After the trofie have been cooking for 3-4 minutes, add the potatoes and green beans. Most likely, the potato will take the longest to cook if anything does– but as you near the end of the cooking time start tasting all three components and make sure none are raw
  • Pack 3: at some point in the process, decant the pesto into a bowl and set it above the pasta water for just a moment – not to warm the pesto, but to gently soften it
  • When ready, drain the trofie, potatoes and beans, reserving a little of the water. Add them to the pesto bowl and stir to mix, tasting for seasoning and adding just enough of the pasta water to moisten the dish and emulsify the sauce
  • Pack 4: Serve with a little grated parmesan on top

PARMIGIANA DI MELANZANE / MELANZANE PARMIGIANA

Your pack serves 2 as a main (or 4 as a starter), and contains

An assembled but uncooked melanzane parmigiana big enough for 2

ALLERGENS: all packs prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. All packs of this dish contain dairy, egg and alliums.

Directions:

You will need to preheat your oven (200C fan, 220 conventional). Start cooking an hour before you intend to eat

  • Pack 1: remove the lid from the parmigiana, set it on a tray to catch any spills and pop it in the oven – it will take 40 minutes
  • About halfway through the cooking time check the parmigiana – if its already starting to brown, consider turning the oven down by 20C. You want it to be very well browned by the end, but not burned.
  • After 40 minutes it should by bubbling like crazy and well browned on top. It would be suicide to eat it in this volcanic state: take it out of the oven and let it rest (cool slightly) for 20 minutes. Have a glass of wine.

Salad & Cake:

We have not provided recipes, as these are self-explanatory.

ALLERGENS: All dishes prepared in a mixed kitchen, we cannot guarantee the absence of any allergen. The salad contains alliums, and the caprese cake tree nuts, eggs and dairy.