In this dish, we’ve looked to this wonderfully idyllic scene of the Sicilian coastline for inspiration, choosing to serve this week’s tortelloni with mouthwatering prawn meat, with a hint of fresh chilli in the background. This, we find, accentuates the flavour of the seafood and imparts a little kick - far from fiery, though: this is
a consummate dish of the sea and water. We dress the tortelloni in a simple, but beautiful, butter infused with sage (a fabulous pairing for seafood). 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.
Pasta (Durum WHEAT Semolina, WHEAT Flour “00”, Pasteurised EGG (24%), Water), Filling (Prawns (31.5%) (CRUSTACEAN), Pangasius (FISH), Mascarpone Cheese (Pasteurised Cow MILK, Cream (MILK), Salt, Acidity Regulator: Lactic Acid), Butter (MILK), White Wine (SULPHITES), Shallots, Potato Flakes, Garlic, Salt, Parsley, Fresh Chilli (0.5%), White Pepper)
Butter (MILK) (87%), Sage (10%), Salt, Black Pepper