The Sicilian Al Fresco 4 Course Recipe Parcel (Serves 4)

Discover inside The Sicilian Al Fresco Recipe Parcel the ingredients & recipe cards to create your own Sicilian Al Fresco dining Experience. With a 4 course menu from one of our signature Sicilian Supper Clubs you can very easily recreate this at home with the addition of a few extra fresh ingredients. We can’t get to Sicily yet, but we can sure bring it to you!

Menu

Serves 4

Stuzzichini – to nibble on with your Aperitivo
Moresca cold pressed Extra virgin olive oil to dip with bread
Pecorino cheese with Sicilian honey and oregano

Antipasta – to start your Sicilian Al Fresco feast
Pesto Trapanese with cherry tomatoes served with Burrata or Mozzarella cheese

Pasta – light, yet indulgent pasta with the classic Sicilian aubergine and salted ricotta cheese sauce
Pasta alla Norma with Ricotta Salata cheese

Dolci – Something sweet, easy to make in advance and very impressive!
Zabaione Mousse served with our Cubaita Siciliana

• Shelf life unopened: 1 month – 2 years (cheese 1 month)
• Notes: Although this is enough for 4 people you don’t have to cook it all at the same time you can make 1-2 portions easily at a time. Once the sugo alla norma is opened ideally consume within 3 days, the other ingredients and unopened jar keep well for longer periods of time.

 

Ingredients

• 1 x 100ml Strazzanti Extra virgin olive oil – Our monocultivar Moresca olive oil, cold pressed with grassy & fresh tomato notes
• Pecorino Cheese approx 190g-225g – A salty cheese made from 100% sheep milk.
• Sicilian Honey with Oregano 50ml
• 1 x Strazzanti Pesto alla Trapanese 200g Our signature pesto which we serve at our supper clubs is a well-known pesto from Trapani. The pesto is rich in Sicilian almonds with our almonds being the Val di Noto variety which are paired together with basil, garlic, capuliatu tomatoes & pecorino cheese roughly blitzed to the perfect texture.
• 2 x Strazzanti Sugo alla Norma 180g – Our recipe of fried Sicilian aubergines immersed in our Sicilian tomato sauce with lashings of Ricotta salata inside.
• 1 x 500g Organic Sicilian durum wheat Casarecce pasta – from Libera Terra cold pressed semolina (<40°C) & bronze drawing
• 75g Ricotta Salata Cheese – extra for grating on top!
• 1 x 200g Cubaita Siciliana
• Recipe Cards Included:
  Pesto Trapanese with cherry tomatoes served with Burrata or Mozzarella cheese
  Pasta alla Norma with Ricotta Salata cheese
  Zabaione Mousse served with Cubaita Siciliana

Not Included:

• Bread
• Cherry Tomatoes
• Burrata or Mozzarella Cheese
• Zabaione Mousse

Allergens

• Wheat
• Gluten
• Milk
• Nuts – Almonds
• Sesame