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Cassulli con Funghi & Truffle

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£23.00
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Cassulli con Funghi & Truffle
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A DELICIOUSLY INDULGENT DISH WITH
RICH BLACK TRUFFLE AND PORCINI FUNGHI SAUCE

Method:
 
1. Boil 75g per person of cassulli pasta in salted water until al dente, stirring to prevent sticking.
 
2. Save a cup of cooking water before draining the pasta and putting it into a mixing bowl.
 
3. Into the pasta, spoon in one tablespoon per person of crème fraiche, 50g per person of grated parmesan and one teaspoon per person of our Funghi & Truffle paste.
 
4. Loosen with your saved cooking water as necessary, mix thoroughly and serve.
 
Contents for 2: 500g spinach cassulli pasta, Funghi & Truffle, parmigiano Regiano and your recipe card.
 
Contents for 4: We’ll send you an extra 100g of parmigiano.
 
Contents for 6: We’ll send you an extra 200g of parmigiano.
 
You’ll need: Crème Fraiche.
 
Tip: In place of cassulli, you could use any short Vallebona pasta, such as penne, capunti or orecchiette.
 
Time: 10 minutes.
 
Wine: We recommend A Mano Imprint Primitivo.
 

 

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