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Cooking Instructions for 3/12

Shrimp Caramelle with Lobster Sauce
  1. In a stockpot, bring water to a boil, season with 1.5 Tbsp Salt/L of water
  2. In a separate pan large enough to contain the pasta and sauce, bring sauce to a gentle simmer and stir.  
  3. Drop Caramelle in water, allow to cook for 3-3.5 minutes.  Once they hit the water, give them a gentle stir with a wooden spoon or spatula, allow them to separate if any seem stuck.  Avoid trying to do it before as they may break.  There should be enough room for them to spread out and boil properly.
  4. You'll notice these swell as they cook.  The shrimp filling is a mousse, which is aerated and expands when cooked.  But the pasta will not burst.
  5. Keep the sauce on a simmer.
  6. Add a few splashes of seasoned pasta water to sauce.  Strain the Caramelle and discard the remaining water.  Add pasta to pan with sauce.
  7. Allow to simmer for 1 to 2 minutes over medium high heat, gently tipping the pan away from and toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid allowing the pasta to sit in one spot where it may get stuck to the pan.  Using tongs or a wooden spoon/rubber spatula is best here.
  8. Once the pasta appears glazed and well coated, plate and serve.
Further enhancements:
  • Toasted Bread Crumbs, Lemon Juice, Red or White Wine Vinegar
  • If you'd like this more garlicky, toast a few slivers of garlic in oil before Step 2.
  • A simple finish of Arugula, undressed, is also very satisfying.  
Ingredient Listing:
Pasta: 00 Pasta Flour, Egg Yolk, Salt
Filling: Shrimp, Egg Whites, Cream, Garlic, Oil, Salt, Chive
Sauce: Lobster Bodies, Oil, Celery, Carrot, Onion, Garlic, Shallot, Fennel, Tarragon, Basil, San Marzano Tomato, Tomato Paste, Cream
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Spaccatella with Sicilian Pesto
  1. Bring water to a boil, season with 1.5 Tbsp Salt/L of water
  2. In a separate pan large enough to contain the pasta and sauce, add the Pesto with 2-3 tablespoons of water.  Warm the sauce and melt over low heat.
  3. Drop Spaccatella in boiling water.  Allow to cook for 2.5-3 minutes.  Do not overcook these as they are less forgiving, they do not contain egg and are vegan.  
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer.  
  5. Transfer to pan with the Sicilian Pesto
  6. Allow to simmer together for 1- 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan.  
  7. Once the pasta appears glazed and well coated, serve and enjoy.
Further enhancements:
  • Sun dried tomatoes, artichokes, olives
  • Basil, Chive, Mint or any other fresh herb
  • If keeping vegan, disregard all of the following:
  • Ricotta Salata, Parmesan, Pecorino or any grated cheese you like.  
  • A smoky cheese (i.e. Scamorza) would be lovely, too.
Ingredient Listing:
Pasta: Semolina, Water, Salt
Sauce: Almonds, Pistachio, Garlic, Grapeseed Oil, Basil, Tarragon, Mint, Chive, MightyVine Tomatoes, Tomato Paste, Olive Oil, Salt, Paprika, Pepper
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Burrata & 'nduja Ravioli with Sage Burro Fuso
  1. Bring water to a boil, season with 1.5 Tbsp Salt/L of water
  2. In a separate pan large enough to contain the pasta and sauce, add the Burro Fuso with 2-3 tablespoons of water.  Warm the sauce and melt over low heat.
  3. Drop Ravioli in boiling water, carefully.  Allow to cook for 2-2.5 minutes. The edge/seam will remain al dente and the filling will be tender.
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer.  
  5. Transfer to pan with the Sage Burro Fuso.
  6. Allow to simmer together for 1- 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving.  You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan.  
  7. Once the pasta appears glazed and well coated, serve and enjoy.
Further enhancements:
  • Parmesan, pecorino or any grated cheese you enjoy.
  • Toasted bread crumbs would be a great addition.
  • If you like things garlicky, toast slivers of garlic in oil in a pan before Step 2, then proceed.
Ingredient Listing:
Pasta: 00 Pasta Flour, Egg Yolk, Paprika, Salt
Filling: Imported Burrata (Caseificio Artigiana, Tempesta 'nduja, Polly-O Ricotta, Salt) 
Sauce: Butter, Water, Olive Oil, Salt, Sage

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