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Chitarra with Confit Tomato, Anchovy, Chilli, Garlic and Ricotta Salata

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£8.00

  • - 10%
  • Regular price £7.20
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    Chitarra with Confit Tomato, Anchovy, Chilli, Garlic and Ricotta Salata

    Ricotta salata, meaning "salted ricotta" is accompanied with a confit tomato and anchovy sauce all originating from the region of Sicily, an island in the south of Italy.

    INGREDIENTS

    Flour, Semolina, Egg, Anchovy, Ricotta salata, Lemon, Oil, Confit Tomato, Parsley, Chili, Rosemary & Garlic.

    AllergensCereals Containing Gluten, Soya, Egg, Fish, Milk.

    COOKING INSTRUCTIONS

    Step 1: Bring a pot of salted water to the boil.

    Step 2: Cut open the bag of sauce and empty into small pot or pan and put on low heat to simmer. Add 2 tbsp of fresh water to loosen the sauce, one boiling lower to a simmer to wait for the pasta. 

    Step 3: Add the pasta to boiling water and loosen the nest with tongs. Cook for 3-4 minutes depending on how al dente you wish to have it, remembering the pasta will cook more in the sauce.

    Step 4: Once pasta is cooked, strain and add it to the simmering sauce.

    Step 5: Mix the pasta and the sauce together.

    Step 6: Plate up the dish and top with the grated Ricotta Salata.

    TIPS: Remember to save some pasta water as this will help you loosen your sauce it it starts to dry.