DISHPATCH Sardinia Cafe Murano Instructions

DISHPATCH Sardinia Cafe Murano

Be transported to the white sandy beaches of Sardinia with Angela’s indulgent langoustine linguine, tomatoes are cooked down with fish stock, fennel, paprika and white wine, then sweet langoustines are added and simmered until tender. Fresh, yolk-rich linguine is pulled through the deeply-flavoured sauce, then finished with lemon zest and parsley. For dessert, aromatic lemon cake is served with a dollop of tangy crème fraîche.

Product Information

Specifications

• Product Name: Cafe Murano Sardinian Dish
• Ingredients: Fresh linguine, langoustine, tomatoes, fish stock, fennel, paprika, white wine, lemon zest, parsley, lemon and almond cake, yoghurt
• Allergens: Crustaceans, fish, molluscs, sulphites, egg, gluten, milk, tree nuts
• Storage: Transfer all components to the fridge as soon as received
• Use by: Day Month Year (refer to the specific date on the product)

Product Usage Instructions

COOKING TIME: 15 minutes
SERVES: 2

IN THE BOX

• Focaccia (gluten)
• Tomato & langoustine sauce (crustaceans, fish, molluscs, sulphites) (alcohol)
• Fresh linguine (egg, gluten)
• Langoustine (crustaceans)
• Parsley
• Lemon
• Lemon and almond cake (egg, milk, tree nuts)
• Yoghurt (milk)

Cooking Instructions

Preheat the oven to 200°C/180°C fan/gas mark 6.

1. Place the focaccia onto a baking tray and put into the oven for 5 minutes to warm through. Slice the focaccia into 4 pieces and either enjoy with some extra virgin olive oil or use it to mop up the pasta sauce.
2. Fill a large, lidded saucepan with water and bring it to a boil over high heat. Season generously with salt.
3. Meanwhile, tip the tomato & langoustine sauce into a medium saucepan and warm over a low heat for 2–3 minutes, until heated through.
4. Once the water is boiling, add the fresh linguine, separating any pieces that have stuck together.
5. Let the pasta cook for 20 seconds, then give it a stir. Cook the pasta for 3 minutes, until al dente – we think the best way to check if it’s ready is to try some!
6. Cook the linguine according to the package instructions or until al dente.
7. Spoon a ladle of pasta water into the tomato & langoustine sauce. Transfer the cooked linguine to the sauce using tongs and stir through.
8. Add a glug of olive oil and the langoustine to the pasta and sauce, stirring for 30 seconds. Remove the saucepan from the heat.
9. Divide the pasta between serving bowls. Scatter torn parsley and lemon zest over the pasta. Enjoy!

DOLCI

1. Cut the lemon and almond cake in half and divide between two plates, serve with a spoonful of yoghurt on the side.

Dessert Instructions

1. Cut the lemon and almond cake in half.
2. Divide the cake between two plates.
3. Serve with a spoonful of yoghurt on the side.

Share your creation @thedishpatch @cafemurano

ALLERGENS
For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts.

STORAGE AND USE-BY DATE
Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival.

Use by: Day Month Year

RECYCLING
Scan here for instructions.

INGREDIENTS & ALLERGENS
Focaccia: wheat flour (gluten), salt, rosemary, yeast, olive oil. Tomato and Langoustine Sauce: olive oil (sulphites), red chilli, white onion, garlic, sherry vinegar (sulphites), tomato paste, smoked paprika, red cherry plum tomatoes, chopped tomatoes, fish stock (fish), salt, pepper, fish bones (fish), langoustine heads and shells (crustaceans), mussel meat (molluscs), brandy (alcohol), white wine (alcohol), rapeseed oil, onion, paprika sweet, fennel, saffron, water. Pasta: ‘00 Flour, pasteurized free range egg, durum wheat flour (gluten), dusted with rice flour. Langoustine: scampi supremes (crustaceans). Parsley. Lemon. Lemon and almond cake: unsalted butter (milk), caster sugar, whole egg, vanilla bean paste, almonds ground (tree nuts), polenta, in house lemon zest, fresh lemon juice, baking powder, water, caster sugar, green cardamoms. Yoghurt: (milk). Made with vinegar derived from alcohol.

FAQ

1. Q: What allergens should I be aware of?
   A: The product contains crustaceans, fish, molluscs, sulphites, egg, gluten, milk, and tree nuts. Please refer to the ingredient list for more details.

2. Q: How should I store the product?
   A: Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival.

3. Q: What is the use-by date of the product?
   A: The use-by date can be found on the packaging. Please consume the product before this date.

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