This week we have expertly selected the best crab from the arctic waters of Alaska, which, although typically from the warmer waters of the Mediterranean, has been an unique flavour in Italian cooking since Ancient Roman times. In this week's limited edition Italian-American menu, we combine our Alaskan crab with marscapone cheese to create a creamy, light filling for our tortelloni. We source our marscapone from Abbiategrasso, located southwest of Milan, where it has been produced since the 16th-century.
Our crustacean bisque is the perfect compliment for the flavour of the tortelloni. Bisques are originally of French origin, and are made from sauteèing crustaceans lightly in their shells, before simmering them in wine and other aromatic flavours to create a delicate broth. Our tortelloni sop up the bisque beautifully, creating a unique blend of sea flavours into each bite.
"I have often said there is no food better than Italian food in Italy. In this case, if I close my eyes..." Ed Shadwell
INGREDIENTS: (Allergens in bold): Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt, Water), Crab, Mascarpone, Breadcrumbs (wheat), Shallot, Pernod, Butter, Salt, Garlic, Crustacean shells, Onion, Celery, Carrot, Fennel, Anchovies, Tomatoes, Brandy, Star Anise, Black Pepper, Liquid Cream
GARNISH INGREDIENTS: Samphire
Download the menu here
Crab Tortelloni with Crustacean Bisque & Samphire
Please note the above nutritional guidance is based on our estimates only.