Dell'Ugo Radicchio & Speck Fiorelli
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Ricotta Cheese (Milk), '00' Wheat Flour, Durum Wheat Semolina, Soffrito Sauce (12%) (Tomatoes, Red onions, Tomato Paste, Butter (Milk), Balsamic Vinegar (Red wine Vinegar, Concentrated Grape must)), Caramelised Radicchio (11%) (Radicchion, Red Onion, Brown Sugar, Extra Virgin Olive Oil (0.6%), Butter (Milk), Balsamic Vinegar(Red Wine Vinegar, Concentrated Grape Must)), Pasteurised FreeRange Egg (8%), Asiago Pressato D.O.P (Milk) (Colours: Annatto, Caramel), Speck (6%) (Pork, Sea Salt, Herbs, Spices, Sugar, Dextrose, Antioxidant: Sodium Ascorbate, Preservative: Sodium Nitrite), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Water, Medium Fat Hard Cheese (Milk), Salt, Yeast
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold
|Typical values||per 100g|
It's pretty simple really - and very quick! Place the pasta into a large pan of salted boiling water (no need to pull them apart, they will separate naturally during cooking). Reduce the heat and boil genty 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 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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