#4 Ricotta Cavatelli
FRIDAY 12TH MARCH, INSTAGRAM LIVE @ 7PM
Nearly there guys. Pretty soon we can do this for real. Until then we’ll continue to send you some of our favourite things in the post. We say this every week, but this next one might just be our tastiest yet. You’ll see what we mean…
We’re going to start you off with a refreshing Bergamot Gin Spritz, made from the wonderfully named Italicus Rosolio di Bergamotto, The Botanist Islay dry gin, freshly squeezed Lemon Juice and Soda Water. Best served with Sweet Onion, Anchovy and Lemon Crostini and a side order of Fred Buscaglione.
Next up, you’ll be hand rolling your own light-as-a-feather ricotta cavatelli. Fresh pasta can be a faff. Our ricotta cavatelli, on the other hand, are as simple as it gets. You’ll be rolling your own using the cavatelli board (and the pasta dough) that we’ve included in your box. We’ve done the messy bit for you, so all you need to do is roll. These cavatelli go well with pretty much anything, but we’re sending you House Made Pork Sausage, Butter and Sage, because that’s what takes us to our happy place.
We’ve also got a Fennel, Blood Orange, Ricotta and Mint salad for you, Tiramisù to finish and a postprandial Blood Orange Negroni for you to sip on contentedly as you congratulate yourself on your handiwork. That’s made with our house-made Blood Orange Liqueur, Noilly Pratt and The Botanist gin, which we’ve infused with rosemary, because those are the lengths we go to make Friday nights great again.