Open image in slideshow, Sardinia-Campo

SARDINIA CAMPO for 2

£62.50

Tax included.
(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

ENJOY

Open image in slideshow, Sardinia-Campo
Open image in slideshow, Grilledauberginesmarinatedwithtomato_chilli_mint
Open image in slideshow, Malloreduswithartichokes
Open image in slideshow, Pardulas_mirtocream