Those lucky enough to have driven along the Italian coastline will be familiar with the small, family-run restaurants that appear on the horizon. As one draws closer, one cannot help but marvel at how beautiful their pale blue facades look against the sun: a sort of seaside fairy tale.
But it’s the waft of fresh seafood cooking in the kitchens of these little, family-run establishments that is most captivating. Granchio - “crab” in Italian - is a staple in these little coastline eating spots, where freshly-caught seafood is delivered by local fishermen in the morning, allowing the resident chef to prepare the catch at its freshest.
In this dish, we’ve looked to this wonderfully idyllic scene of the Italian coastline for inspiration, choosing to serve this week’s tortelloni with succulent crab meat and fresh red chilli. To accentuate the flavour of - and indeed do justice to – these ingredients, we dress the tortelloni in a beautiful butter infused with lemon and fresh garlic. To finish, we garnish with a little asparagi di mare (the Italians gorgeously, even poetically, refer to samphire as ‘asparagus of the sea’), adding a final whisper of the Italian seaside - and at its most beautiful.
(Allergens in BOLD & CAPITALISED)
Crab & Chilli Tortelloni (200g): Pasta (Durum WHEAT Semolina , WHEAT Flour “00” , EGG (24%)), Filling (Crab Meat (CRUSTACEAN) (41.8%)) , Pangasius (FISH) , Mascarpone Cheese (Pasteurised Cow MILK, Cream (MILK), Salt, Acidity Regulator; Lactic Acid), Butter (MILK), White Wine (SULPHATES), Shallots, Potato Flakes, Garlic, Salt, Parsley, Fresh Chilli Pepper, White Pepper)
Lemon-Garlic Butter (20g):
Butter (MILK), Garlic, Lemon Peel, Black Pepper