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Adam Byatt's Bucatino with Crema di Pecorino & Artichokes

In stock
£40.00
Adam Byatt's Bucatino with Crema di Pecorino & Artichokes

BUCATINO WITH CREMA DI PECORINO DIY KIT

(Limited Edition)

SERVES 4

 

 Adam Byatt, Chef Patrons of Trinity Resturant, Clapham, combine his favourite Vallebona ingredients, taking you on a journey to South Italy

More about Trinity Restaurant

 

'This is a deeply satisfying pasta dish that takes minutes to prepare and takes me back to sunsets in Sardinia- My happy place.'

 

CONTENTS:

BUCATINO

Bucatino is slightly thicker than spaghetti with a hole through the middle. Traditionally from Rome, made in the little town of Gragnano, slowly and naturally dried and 100% Italian wheat drum semolina. The texture is completely different from any well know industrial brand. Carmine and Nunzio only make small batches of this artisan pasta.

CREMA DI PECORINO

Crema di Pecorino is a cream sheep cheese, made of aged pecorino cheese and ricotta to soften up and make it spreadable. It is an incredible antipasto with salumi, olives or crudité. Giovanni the producer is based 3 miles from Sassari in the north part of Sardinia.

ARTICHOKES IN OIL

Artichoke hearts in oil are made in Sardinia from artichokes harvested at the end of the season in August. The texture and flavour is cruncher then mass produced. Ours are made by a cooperative of young associates that want to showcase the best seasonal vegetables, hand prepared and preserved.

PECORINO SARDO

Our Pecorino Sardo is a traditional aged sheep cheese made only from local milk. Crumbly, but still very delicate and not salty at all. Our producers are two brothers Cicci and Nanni based in the South of the island.

 

Adam Byatt's recipe included to guide you through this dish

 

YOU WILL ALSO NEED:

100ml milk

Salt and Pepper

Olive oil