BUCATINO WITH CREMA DI PECORINO DIY KIT
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.'
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.
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:
Salt and Pepper