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(serve 2)
Smoked ricotta with grilled marinated aubergine, tomato, chilli & mint
Malloreddus (semolina gnocchi) with artichokes & pecorino
Pardulas (ricotta and saffron tartlet) with mirto cream


For your meal you will need: 

A pan for boiling water
A frying pan for the sauce
A tray for warming the pardulas

 The detailed recipes for the dishes are here, but in essence:

  • Let the marinated aubergine & ricotta come up to room temperature, then scoff
  • Warm the artichoke sauce, cook the pasta in boiling water, then mix the two well, and top with pecorino
  • Let the pardulas come to room temperature also, then warm briefly in a low oven. Pop onto plates and spoon the cream onto the side, and enjoy