Dell'Ugo goats' cheese & beetroot fiorelli
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Delicious delicate free range egg pasta parcels filled with goats' cheese and tasty beetroot marinated in a pomegranate and mint relish.
Goats' Cheese (21%) (Milk), Durum Wheat Semolina, 00 Wheat Flour, Mascarpone Cheese (Milk), Beetroot (10%), Pasteurised Free Range Egg (8%), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Red Onion, Sugar, Tomato, Chives, Red Wine Vinegar, Honey, Bramley Apple, Salt, Pomegranate Molasses (0.4%), Olive Oil, Mint (0.1%), Ginger, Hibiscus Extract, Rosehip Extract, Black Pepper
Allergy Advice: For allergens, including Cereals containing Gluten, see ingredients in bold
|Typical values||as sold per 100g|
It's pretty simple really - and very quick! Place the pasta into a large pan of salted boiling water (noneed to pull them apart, they will separate naturally during cooking). Reduce the heat and boil gently for 3 minutes before draining thoroughly. To make the most of the fantastic flavours add a knob of butter (or drizzle of olive oil) to the warm empty pan, return the pasta to evenly coat with the oil or butter, then add some grated parmesan and a pinch of black pepper. Stir gently before serving on pre-heated plates or bowls. Alternatively try out one of the Ugo family recipes on the inside of the sleeve. Serves 2.
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