CAFE MURANO ITALIAN PORCHETTA FEAST Instructions

: June 7, 2024
: CAFE MURANO

Table of Contents

CAFE MURANO ITALIAN PORCHETTA FEAST
IN THE BOX
COOKING INSTRUCTIONS
ADD-ONS
- COURGETTE TORTELLONI, TOMATO AND BASIL SAUCE
- SPINACH AND RICOTTA TORTELLONI, SAGE AND WALNUT BUTTER
About Cafe Murano
INGREDIENTS
ALLERGENS
Documents / Resources

CAFE MURANO ITALIAN PORCHETTA FEAST

Product Image

IN THE BOX

Porchetta
Smoked aubergine dip
Mozzarella
Broad bean pesto
Arancini
Focaccia
Parmesan
Pangrattato
Potatoes
Tomatoes
Artichokes
Pickled vegetables
Olive oil
Caprese cake
Summer vegetable slaw
Caesar dressing
Parsley
Pistachio cream
Pistachios
Crackling

COOKING INSTRUCTIONS

Remove the porchetta (1), smoked aubergine dip (2), mozzarella (3), broad bean pesto (4) and crackling (20) from the fridge and bring up to room temperature.
Preheat the oven to 200°C/180°C fan.

Put the arancini (5) on a baking tray and heat in the oven for 10 minutes, adding the focaccia (6) to the oven after 5 minutes to warm through.
Place the mozzarella onto a small dish. Mix the Parmesan (7) with the broad bean pesto and spoon delicately around the mozzarella, then sprinkle the pangrattato (8) over the top and leave to one side.
Once they’re ready, remove the arancini and focaccia from the oven, then turn the oven temperature down to 180°C/160°C fan. Place the porchetta onto a roasting tray, then tip the potatoes (9), tomatoes
(10) and artichokes (11) onto a separate roasting tray. Cook both trays in the oven for 25–30 minutes.
Slice the focaccia and plate up with the arancini, smoked aubergine dip, pickled vegetables (12) and olive oil (13). Serve alongside the dressed mozzarella.
When the pork and vegetables have 5 minutes to go, add the Caprese cake (14) to the oven to warm through.
In a mixing bowl, toss the summer vegetable slaw (15) with the Caesar dressing (16) and parsley (17).
Remove the cake from the oven and leave it to one side to cool. Plate up the porchetta and roasted vegetables. Scatter the crackling (20) over and serve everything family-style, along with the slaw.
Once the cake is at room temperature, slice in half and serve with a dollop of pistachio cream (18) and a sprinkle of pistachios (19).

ADD-ONS

COURGETTE TORTELLONI, TOMATO AND BASIL SAUCE

Bring a saucepan of salted water to the boil. Drop the tortelloni into the water and cook for 4 minutes.
Meanwhile, warm the tomato and basil sauce in another saucepan for 2–3 minutes.
Gently remove the tortelloni from the water and add to the tomato sauce. Carefully mix in 2 or 3 tbsp starchy pasta water to create a silky sauce, then toss everything together and divide between serving bowls.

SPINACH AND RICOTTA TORTELLONI, SAGE AND WALNUT BUTTER

Bring a saucepan of salted water to the boil. Drop the tortelloni into the water and cook for 4 minutes.
Meanwhile, slowly melt the sage and walnut butter in a separate saucepan over a low heat.
Gently remove the tortelloni from the water and add to the sage and walnut butter. Carefully mix in 2 or 3 tbsp starchy pasta water to create a silky sauce, then toss everything together and divide between serving bowls.

About Cafe Murano

Angela Hartnett’s love of Italian cooking was inspired by her Italian grandmother and mother. Her impressive career saw her working alongside Gordon Ramsay for 17 years, launching Amaryllis in Scotland, Verre in Dubai and MENU and the Grill Room at Connaught. In 2008, Hartnett launched Murano, earning a Michelin star within four months of opening, and four AA Rosettes. Since then, she has opened three Cafe Muranos – smaller neighbourhood brasseries serving her sophisticated, well-loved Italian dishes.

INGREDIENTS

Porchetta: pork (UK), onion, fennel, garlic, fennel seeds, coriander seeds, salt, demerara sugar, thyme, wheat flour, rosemary, yeast, olive oil, parsley, sage, orange, lemon Smoked aubergine dip: aubergine, shallost, garlic, vegetable oil, chilli flakes, tinned tomatoes, cumin, tomato purée, extra virgin olive oil, sherry vinegar (sulphites). Mozzarella: (milk). Broad bean pesto: broad beans, olive oil, pine nuts, sherry vinegar (sulphites), Parmesan (milk), basil, mint, lemon, salt. Focaccia: wheat flour, salt, rosemary, yeast, olive oil. Pangrattato: wheat flour, salt, rosemary, yeast, olive oil, garlic. Roasted potatoes: potatoes, salt, lemon, rosemary, garlic, vegetable oil. Roasted tomatoes: tomatoes, olive oil, garlic. Artichokes: artichokes, sunflower oil, oregano, white wine vinegar (sulphites), citric acid, salt, garlic, parsley. Pickled vegetables: fennel, cauliflower, peppers, carrots, radishes, white wine vinegar (sulphites), white wine (alcohol sulphites), chilli, tarragon, bay leaf, garlic, sugar, coriander seeds, black pepper, salt. Olive oil. Summer vegetable slaw: white cabbage, carrot, red onion, fennel. Caesar dressing: egg yolk, garlic, anchovy (fish), Dijon mustard, white wine vinegar (sulphites), pomace oil, Parmesan (milk). Caprese cake: ground almonds (tree nuts), sugar, butter (milk), egg, chocolate. Pistachio cream: cream (milk), sugar, pistachios (tree nuts). Pistachios: Pistachios (tree nuts). Courgette tortelloni: wheat flour 00, pasteurised egg, durum wheat flour, salt, water, courgette, ricotta (milk), Italian grated cheese (milk), preservative: egg lysozyme, breadcrumbs (wheat), olive oil, salt, garlic, black pepper. Tomato and basil sauce: onion, garlic, olive oil, tinned tomatoes, salt, basil. Spinach and ricotta tortelloni: wheat flour 00, pasteurised egg, durum wheat flour, salt, water, spinach, ricotta (milk), Italian grated cheese (milk), salt, nutmeg, garlic, olive oil. Sage and walnut butter: butter (milk), Parmesan (milk), walnuts (tree nuts), sage, salt, pepper. Primavera arancini: onion, carrot, celery, leek, lemon, coriander seeds, fennel seeds star anise, white wine (sulphites, alcohol), thyme, rosemary, garlic, risotto rice, parmesan (milk), mozzarella (milk), fontina (milk), peas, broad beans, green beans, courgette, mint, parsley, wheat flour, pasteurised egg, milk, panko (wheat), oil.

ALLERGENS

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

STORAGE
Keep the focaccia in a cool, dry place and transfer all other components to the fridge as soon as received. Ensure all chilled items are cold on arrival; do not eat if warm.

CONSUME BEFORE
The Monday after delivery. See date on the sticker inside the box’s lid.

GOT A QUESTION?
Email us at hello@dishpatch.co.uk

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Unit C-21, Poplar Business Park, London, E14 9RL