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Adam Byatt’s Bucatino with Crema di Pecorino & Artichokes

Adam Byatt’s Bucatino with Crema di Pecorino & Artichokes

Adam Byatt, chef patron of Michelin-starred Restaurant Trinity, Clapham, combines his Favourite Vallebona ingredients, to take you on a culinary journey to Sardinia.

Ingredients:

  • Serves 2, double for 4
  • Bucatino pasta 250g
  • Crema di pecorino 100g
  • Artichokes in oil (half jar)
  • Pecorino sardo 50g
  • 100ml milk
  • Olive oil
  • Salt and pepper

Serving tips

Method

1. First bring a large pan of salted water to the boil to cook the

Bucatino.

2. Spoon out the crema di pecorino into a pan and add 100ml milk, a good slug

Of olive oil and bring this gently to the boil.

3. Add the pasta to the boiling water. The pasta will take 9 minutes to cook.

After 7 minutes remove the pasta using tongs and drop this into the crema di

Pecorino.

4. Cooking the pasta for the remaining two minutes in the cream will allow

The starch to be released and improve the dish.

5. Now add the jar of artichokes and gently combine them through the

Pasta.

6. Place the contents of the pan into a large serving dish and grate the

Pecorino on top, drizzle with further olive oil and serve. This is a perfect

Dish to set in the middle of the table to share perfect dish to set in the

Middle of the table to share.

Additional Details
Recipe Type:
Chef's recipes

May we suggest?

Bucatino

Bucatino

Provenance:
Campania
Weight:
500g
Department:
Pasta
Suitable For Vegans:
Yes
£4.50
Artichokes in oil

Artichokes in oil

Provenance:
Sardegna
Size:
280g Jar
Department:
Antipasti
Serving Suggestion:
Antipasti, salumi
Suitable For Vegans:
Yes
£10.00
Pecorino Sardo

Pecorino Sardo

Milk:
Sheep's, animal rennet
Cheese Type:
Firm
Provenance:
Sardegna
Serving Suggestion:
Cheese board, fig marmalade, antipasto
£11.00
Vacuum packed with an ice pack, delivered next day by APC