Handmade cappellaci fresh pasta with braised veal shin.
Simply boil for 3-4 minutes and enjoy with butter, sage & parmesan
INGREDIENTS / ALLERGENS
Eggs, flour (gluten), veal meat and shank, carrots, celery, onion, tomato, white wine (contains sulphur dioxide), garlic, parsley, olive oil, salt, pepper. Dusted with rice four.
to cook from chilled
Unpack your fresh pasta and bring a pan of water to a rolling boil. Add salt and allow to dissolve.
Place your pasta, one at a time, in the boiling water and give it a good stir.
The pasta is made fresh with egg yolk and Italian flour so cooks very quickly (3-6 minutes depending on preference).
In the meantime melt the butter in a large pan and allow to infuse with the sage.
Drain the pasta and add it to the melted butter and sage. It is important to mix and heat them thoroughly together allowing the flavours to mix properly. At this point add half of the parmesan cheese.
Plate in a pasta bowl. Top with our extra parmesan for even more umami goodness.