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Delicato Sorrentino

BY PEPPE GUIDA - Made with love and a desire to pay homage to the Plain of Sele, land of ancient Greece, with its fantastic products and pasta. Made with simple ingredients yet when mixed they create an incredible symphony of perfumes and flavours.

How to prepare

SERVE HOT

STEPS

  • Heat up the yellow tomato sauce over medium heat and mix with 300 ml of water. Let it boil, and then turn down the temperature to medium-low heat. Add the pasta mista with a pinch of salt. Stir it regularly and let it simmer for 12 minutes.
  • Place the caciocavallo cheese in a bowl.
  • Whisk up 30 ml milk in a pot over medium heat, until it’s foamy.
  • Once the pasta mista is ready, place it on top of the caciocavallo cheese and mix it.
  • Gently spoon the milk foam over the pasta mista.
  • Garnish with basil leaves and basil oil.
  • COMPONENTS:

    Caciocavallo cheese, pasta mista, yellow tomato sauce, basil oil, basil leaves.

    NECESSARY EQUIPMENT:

    Scissors, spoon, kitchen tweezers, pan (for hot water), pot (to whisk up milk).

    FROM YOUR PANTRY:

    30 ml of milk.

    PLATE SUGGESTION:

    Deep plate.

    PREPARATION TIME:

    15 minutes.

    Allergens

    Milk, wheat (gluten), sulphites. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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