In our attempt to keep the holidays going, we have caramelle on the menu this week, which are typically served on Christmas in places like Parma and Piacenza. Caramelle literally translates to sweetie, and is more of fun, novelty pasta, rather than a traditional pasta with ancient origins. Caramelle are small, filled pasta with twisted ends that resemble sweets. We fill our caramelle with the Bonnie Gull Seafood Shack’s signature fresh prawns and Italian asparagus. Our friends at Bonnie Gull, Alex and Andrea, founder and head chef, respectively, strive for a level of excellence that is unparalleled, so rest assured you are getting the best prawns the British sea has to offer. We top our caramelle with burro e salvia (sage butter), which enhances the flavour of the prawns beautifully, and taralli breadcrumbs.
(allergens in bold): Fresh pasta (Durum wheat semola, Soft wheat flour, Egg, Preservative E202, Rice Flour), Prawns, Ricotta cheese, Asparagus, Marscapone cheese, Cheese, Emulsifier, Salt, Black Pepper, Preservative E202
GARNISH INGREDIENTS: Butter & Sage, Toasted taralli (wheat)
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