Cavatelli alla Genovese

Cavatelli alla Genovese

is a Traditional Southern short pasta served with slow-cooked veal white ragu, braised onion, and sage, a rich and tasty fusion between the North and the South of Italy.

Ingredients:

Veal, Flour, Semolina, Onion, Water, Carrot, Celery, Thyme, Sage.

Contains: milk (includes all milk produced by animals), gluten, wheat.

General Warning: Meals are prepared in a kitchen that contains fish, milk, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin, and sulfites. Although best practices are used in preparing the meal, the meal may contain traces of these allergens. While reasonable efforts have been made to ensure the accuracy of this information at the time of publication, there is no guarantee that this information is accurate and complete and the information above is subject to change without prior notice.

Meal stored in the freezer will last up to 3 months.
If stored in the refrigerator (-5℃ or below), the meal should be consumed within 48 hours.
Meal should not be refrozen after defrosting.

Preparation

Cavatelli alla Genovese

 is a Traditional Southern short pasta served with slow-cooked veal white ragu, braised onion, and sage, a rich and tasty fusion between the North and the South of Italy.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 28 minutes mins

Course Salad

Servings 1

Ingredients

  

• Veal
• Flour
• Semolina
• Onion
• Water
• Carrot
• Celery
• Thyme
• Sage

Instructions

 

PREPARATION

• Defrosting Instructions

  Place sauce in the refrigerator for 24 hours to defrost it. Leave the Pasta in the freezer as this will be cooked from frozen.

  Alternatively, you can place the sauce bag frozen into a 60-degree bath for around 90-120 minutes or until the sauce is fully defrosted.

Heating Instructions:

• Prepare a pot with water and bring it to the boil.
• Add 7g of rock salt each litre of water add the pasta straight from the freezer and cook for 3-5 minutes or to your taste.
• In a different pan, place the sauce and heat up for a few minutes or until simmering.
• Before draining the pasta, take 1/2 cup of the cooking water and pour it into the pan with the sauce.
• Drain the pasta, place it in the pan on high heat, and toss it for a few minutes, adding 20g of Parmesan if you’d like.

Notes

Meals are prepared in a kitchen that contains fish, milk, sesame, crustaceans, soy, nuts, tree nuts, gluten, lupin, and sulfites. Although best practices are used in preparing the meal, the meal may contain traces of these allergens. While reasonable efforts have been made to ensure the accuracy of this information at the time of publication, there is no guarantee that this information is accurate and complete and the information above is subject to change without prior notice.