Squid Ink Paccheri
Paccheri were invented by Sicilian sfogline (pasta artisans) to smuggle Italian garlic into Prussia during the Middle Ages. Prussian garlic was small & weak compared to the large, pungent, Italian cloves, so Italian farmers hid 4-5 cloves in each piece of paccheri and smuggled it across the border. Ours is infused with Squid Ink for a little extra Umami kick - try it with our 'nduja sauce and a little Yurrita tuna for one of my favourite weeknight meals!
Allergens -
Ingredients
Durum semolina, Parsley, Flour, Egg, Egg yolk, Squid ink.
Preparation and storage notes
Bring a pot of salted water to a rolling boil, add frozen calamarata and cook for 2-3 minutes before straining. Toss with your choice of sauce.
-
Al Dente 'Nduja SauceSmall $18.00 500 GramsLarge $34.00 1000 GramsA recipe we have all been waiting for! This Calabrian salami sauce will add a spicy touch to any of your pasta recipes, we highly recommend trying it with some of our spaghetti or gnocchi, in our Napoli Sauce or Pork Sausage Ragu. This will give any of your meals an incredible touch of flavour!
Ingredients Pork Sausage, Butter, Tomato passata, Salt, Pepper, Chilli, Lemon Zest, Lemon Juice, Olive oil, Parsley. Allergens present Milk. -
Yurrita White Tuna in Olive OilWhite tuna is known for its texture, smoother than the rest of its specie. We recommend it for salads, pies, toasts and sandwiches, omelets, pasta and rice. Try it on bruschetta, with tomatoes, fresh basil, olive oil and a sprinkle of sea salt.
Ingredients White Tuna, Olive oil, Salt. Allergens present Fish.