Crab Tortelloni with Crustacean Bisque & Samphire
Originally of French origin, a Bisque may be a reference to the Bay of Biscay, or the fact that the crustaceans are twice-cooked (bis-cuit, the same linguistic root as a biscuit!) - sautéed in their shells before being simmered in wine.
We've partnered hand-filled fresh British crab tortelloni with a smooth, creamy crustacean bisque, served with fresh samphire.
"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: 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
Garnish: Samphire, Extra virgin olive oil