Fregola is a Sardinian specialty pasta. It is handmade from coarse semolina and then toasted to give a delightfully nutty taste. Due to the toasting the pasta balls do not become soggy but maintain the coveted al dente texture. Fregola is being seen on some of the best menus in town.
Recipe
Bottarga con fregola
500g Fregola
100g toasted almonds
1 finely chopped chilli and 1 finely chopped garlic clove
20g grated bottarga
1 large chopped red onion
In a large saucepan bring very salty water to the boil, add the fregola and cook for 12 minutes. Drain and mix with all other ingredients except the bottarga. Place in a large bowl and sprinkle the bottarga over the top. Serve with lemon wedges. Truly delicious.
A classic hard cheese obtained exclusively from the milk of sheep raised in the DOP approved area of Sardinia. Renowned in Italy and Europe London Fine Foods is pleased to offer this cheese for connoisseurs. It is always matured for no less than 5 months. A cheese for flaking onto gourmet charcuterie or pasta. A cheese to impress.
The Italian Summer truffle, also known as "Scorzone" in Italy, has an almost alligator skin texture, and tastes much like hazelnuts.
From £22.50
This Foie Gras product comes prepared and deveined. It has been flash frozen immediately after the prep stage before being heat sliced into perfectly formed slices of foie gras. The individual portions of Foie Gras can be cooked from frozen straight to the pan with very little reduction.
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The finest Beluga Caviar that money can buy, available to you from London Fine Foods. 000 graded Beluga eggs are the largest in size with opalescent, grey-blue tints and a delightfully delicate skin that pops on the roof of your mouth with a truly 'palate-tickling' creamy after taste.
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We particularly recommend this if you are planning to send your gourmet order to a friend at a different address as a gift.
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£20.00