When Italians speak of ‘’Veneto’’, they are not speaking of the city of Venice, but rather one of Italy’s twenty regions, to which the city of Venice belongs. Indeed, the city of Venice is known in Italian as ‘’Venezia’’, and is merely one of the region’s population centres, alongside Padua, Treviso and Verona. In this respect, it is important to recognise that ‘Venetian’ cuisine refers to more than, say, the famous cicchetti (small bites) enjoyed by locals around the canals of the relatively small city of Venice. Instead, Venetian cuisine is the sum of all the region’s towns, cities and villages. In particular, it is a cuisine enriched by the region’s wines.
In this week’s Venetian-style beef mezzelune, we’ve left behind the masks and gondolas of the capital to head out to Verona province, where you’ll find the beautiful green vineyards and rolling hills of Valpolicella. Famous for its eponymous wine, Valpolicella is the second most-widely produced DOC wine of Italy after Tuscany’s Chianti.
To do justice to the wider gastronomic profile of Venice, then, we’ve selected a Valpolicella Superiore to braise our beef filling for this week’s mezzelune. Simmered for hours with the wine and herbs, the meat becomes incredibly tender and full of flavour. So flavoursome, in fact, that all these mezzelune require is a simple burro e salvia (sage butter) dressing, and smattering of cheese, to serve. Close your eyes and be transported to the vineyards of Valpolicella.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for 3 minutes.
- Whilst the pasta cooks, put the butter in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
- Lift the pasta out of the water and transfer to the butter. Toss gently to coat.
- Sprinkle over the Italian cheese. Serve immediately. Buon appetito!
Allergens in BOLD & CAPITALISED:
Pasta (Durum WHEAT Semolina, WHEAT Flour “00”, EGG), Filling (Beef (Origin: Italy) (44%), Valpolicella Wine (SULPHITES), Grana Padano (MILK, Salt, Rennet, Preservative: EGG Lysozyme), Onion, Carrots, CELERY, Breadcrumbs (Contains WHEAT), Olive Oil, Water, Garlic, Rosemary, Thyme, Laurel, Salt, White Pepper
Butter (MILK), Sage
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
Calories per serving: 506kcal
Following nutritional information is per 100g:
- Energy 924kJ
- Calories 222kcal
- Fat 9.9g
- Of which saturates 6.0g
- Carbohydrates 23.7g
- Of which sugars 1.7g
- Protein 8.5g
- Salt 0.6g
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