Uniquely decorated parcels of egg pasta, filled with Burrata cheese and sundried tomatos. Suitable for vegetarians, and meat-eaters longing to taste the flavours of the South of Italy.
Cooking instructions: cook for 4/5 minutes in an open pan with boiling water.
Separately, gently melt 40gr of butter (infused with sage) - or warm up some extra virgin olive oil with garlic.
Drain well and and serve hot with the melted butter or oil.
Season with salt and pepper and enjoy!
Each portion contains approximately ten pieces of pasta. One portion is sufficient with one person with a big appetite or two people with a small appetite.
Burrata and Sun Dried Tomato Trecce
Ingredients for the pasta: 00 flour, pastorised eggs.
Ingredients for the filling: Burrata cheese, Ricotta cheese, mozzarella, sundried tomatos in vegetable oil, wine vinegar, salt, origano, garlic, and chilli.
Allergens: possible traces of fish, crustaceous, celery, walnuts, or soya.