This week, we’re taking you to Tuscany, a region renowned in the gastronomic world for the supreme quality of its prized tartufo bianco, which flourishes on the golden hills of San Miniato, near Pisa, during the romantic Tuscan autumn. That being said, truffles perfume the region year-round, as the delicate scorzone variety, used in this Tuscan tortelloni dish, burgeon throughout the summer months.
In this special dish, paying homage to Tuscany, we combine the region’s gorgeous summer truffle with braised beef shin. Slowly braising cuts of beef is a time-honoured tradition of la cucina toscana: indeed, many Tuscans will testify that one of the most evocative memories of their childhoods comes courtesy of their nonna (grandmother) slow-cooking a ragù for several hours, with the love only a grandmother can impart in a dish. It’s this same rustic slow-cooking tradition that we’ve applied when preparing our cuts of grass-fed beef shin for this dish, braising slowly before combining with il tartufo (truffle) and hand-sealing each tortellone.
In final homage to - arguably - Italy’s most gastronomically-renowned region, we’ve included a limited edition butter to serve, which we’ve infused with wild juniper. In the rolling hills of Tuscany, many wildflowers can be found at high altitudes. Juniper bushes are one variety, and the beautiful blueberries are harvested by hand by the locals. To serve, scatter over some formaggio, pour yourself a glass of Tuscan Chianti wine, close your eyes, and be transported to your very own secluded al fresco dining spot up in the hills overlooking Florence.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Allergens in BOLD & CAPITALISED:
Pasta (Durum WHEAT Semolina, WHEAT Flour ‘00’, EGG, Water), Filling (Beef (49%), Grana Padano (MILK, Salt, Rennet, EGG Lysozyme), Onion, Carrots, CELERY, Breadcrumb (WHEAT), Olive Oil, Water, Garlic, Rosemary, Truffle Cream (Black Truffle, Tuber Aestivum, Salt, Natural Truffle Flavouring), Thyme, Laurel, Salt, White Pepper), Rice Flour
Butter (MILK), Juniper Berries, Salt, Black Pepper
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .
Calories per serving: 714kcal
Following nutritional information is per 100g:
- Energy 1305kJ
- Calories 313kcal
- Fat 18.9g
- Of which saturates 10.1g
- Carbohydrates 25.2g
- Of which sugars 1.2g
- Protein 11.5g
- Salt 1.1g