In this week’s dish, we serve freshly made gluten free pasta. Regardless of whether you are able to consume gluten, this is una pasta buonissima, made in the artisan tradition and shaped into fresh strands of tagliatelle.
In Sardinia, an Italian island of the Mediterranean, you can ask any passerby - albeit in Sardu, the local language - what the secret to the island’s special ragù is. Invariably, should you understand the vernacular, they will tell you that the perfect ragù alla Campidanese (named after the island’s Campidano region) relies not on elaborate preparation but the use of as few ingredients as possible. Each, however, must be exquisite. And it’s this stripped-back list of ingredients that makes this dish so special.
Whilst the secrets of our butchers’ iconic salsiccia will remain so, we can reveal that we cook the sausage meat with a simple combination of the very best tomatoes, fennel seeds, onion and seasoning. And that’s it. But don’t let the simplicity of its preparation belie its exceptionally meaty flavour. We serve with freshly cut, gluten free tagliatelle, which perfectly capture every last morsel of our secret sausage ragù.
INGREDIENTS
(Allergens in BOLD & CAPITALISED)
Gluten-Free Tagliatelle (165g):
Flour Blend (White Rice, Brown Rice, Potato, Tapioca, Buckwheat, Maize, Quinoa), Xanthan Gum, Water, Olive Oil, Salt, Turmeric, Sunflower Lecythin
Sausage Ragù (160g):
Tomatoes, Pork Sausage (Pork (Origin: UK), White Wine (SULPHITES), Garlic, Salt, Pepper), Onion, Carrot, Extra Virgin Olive Oil, Salt, Garlic, Sugar, Fennel Seeds, Chicken Stock (Contains CELERY Seeds), Black Pepper
Vegetarian Italian Grated Cheese (8g):
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme