Story
Asparagus has a long history on the Italian peninsula. Brought to the Mediterranean by the Egyptians, the asparagus growing beds in Northern Italy were famous during the Renaissance times. These graceful spears have long been considered a sign of elegance and, in times past were a delicacy only the most affluent in the Roman Republic could afford. So highly prized was this verdant vegetable that under Emperor Caesar Augustus, special boats – collectively known as the’ Asparagus Fleet’ – were maintained to transport asparagus from source to table, while elite military units were employed to carry fresh spears high into the Alps, where they could be frozen for later use.
This week we’ve topped our ravioloni with zesty lemon butter for some tangy creaminess and as well as a luscious garnish of quail’s egg, courtesy of this week’s partners Clarence Court. Finishing it off is a sprinkling of Italian vegetarian cheese.
Ingredients
|
Item |
Weight |
Ingredients |
|
Asparagus Ravioloni |
200g |
Pasta (37%): Wheat Flour, Egg, Durum Wheat Flour, Salt, Water Filling (63%): Asparagus (48%), Ricotta Cheese (Milk), Italian Grated Cheese (Milk, Salt, Vegetarian Rennet, Egg Lysozyme), Breadcrumbs (Wheat Flour, Salt, Yeast), Salt, Black Pepper |
|
Lemon Butter |
25g |
Butter (Milk), Lemon Zest, Salt, Black Pepper |
|
Vegetarian Italian Cheese |
8g |
Milk, Salt, Microbial Rennet, Egg Lysozyme |
|
Quail Egg Garnish |
20g |
Quail Egg, Water, Citric Acid |
|
Pangrattato |
5g |
Breadcrumbs (Wheat), Olive Oil, Salt, Black Pepper |
Menu Card
Please find Menu Card here (pp 16-17 of Menu Brochure)
Nutrition
|
Nutrition (Dish) |
Per 100g |
|
Energy |
888kJ |
|
Calories |
213kCal |
|
Fat |
13.3g |
|
Of which saturates |
6.5g |
|
Carbohydrates |
13.2g |
|
Of which sugars |
1.3g |
|
Protein |
9.8g |
|
Salt |
0.7g |