Pasta with Truffle Oil and Parmesan

The quality of ingredients makes this simple to prepare dish pure luxury & delicious!

INGREDIENTS
3oo g Tagliatelle
1 tbsp salted butter
Pons white truffle oil
Plenty of grated Cravero Parmigiano Reggiano 18 – 24 month

METHOD
Cook the pasta al dente. Drain in a colander. In the mean time, melt the butter in the pasta pan. Add the drained pasta and toss. Add truffle oil after taste and toss again. Serve in shallow bowls and add plenty of grated parmesan, black pepper and maybe a pinch of salt.


Zesty Freekeh Salad

No more boring salads! Our Zesty Freekeh Salad is the perfect dish to add to your repertoire to jazz up your salad game 🙌🥗

INGREDIENTS
1 cup Greenwheat Wholegrain Freekeh
2 tsp sea salt
½ red onion, diced
½ cup fennel, thinly sliced
1 cup fresh pomegranate seeds
3 cherry tomatoes, quartered
½ cup sliced cucumber
Pons Green Extra Virgin Olive Oil
Pons Moscatel Vinegar
¼ cup coriander, chopped
¼ cup crushed pistachio nuts

METHOD
Cook Freekeh in salted water, for 20 mins until grains are al dente, drain thoroughly.
In a large mixing bowl add the diced red onion whilst grains are still warm along with a generous drizzle of olive oil and moscatel vinegar, to taste.
Add thinly sliced fennel, pomegranate, tomatoes, and cucumber, tossing to combine ingredients as you go.
Season to taste with additional sea salt if required and garnish with coriander & pistachio nuts to finish.


Salted Valrhona Chocolate & Blackberry Tart

We have a rich and delicious new baking recipe for you to try this week! Follow along with @LarissaTakchi as she shows us her decadent Salted Valrhona Chocolate and Blackberry Tart! 🍫😍

INGREDIENTS
Tart shell (or store-bought):
175g of plain flour
25g of Dutch cocoa powder
1 pinch of salt
25g of icing sugar
125g of unsalted butter, diced and chilled
1 large egg yolk
2 tbsp of water, cold

Chocolate Ganache:
150ml of whipping cream
125g of Valrhona Guanaja 70% Chocolate Bar
1 pinch of salt
250g blackberries – blended into a purée, keeping a hand full fresh

METHOD
To make the pastry, sift together the flour, cocoa, salt, and icing sugar. Rub in the cold butter (using your fingers or a food processor) until the mixture resembles fine breadcrumbs
Mix the egg yolk with the water and add to the mixture to make a dough. Add more water at this point, if you need to. Press the pastry into a ball, wrap in cling film and chill for 1 hour

Roll out the pastry to fill your tin (you will have some spare). Prick the pastry base with a fork and then put it back in the fridge to rest for 2 hours.
Preheat the oven to 200°C/gas mark 6.

Line the case with foil and fill with baking beans. Blind-bake them for 15 minutes. Remove the foil and baking beans and bake them for 5 more minutes. Remove from the oven but leave the case in the tins to cool completely. Fill the tart with blackberry purée.

For the ganache, place the chocolate in a heatproof bowl. Place the cream, salt, and sugar in a saucepan and heat on low. When hot, take the cream off the heat and pour over the chocolate. Leave it for a few minutes and then stir to combine. Pour the ganache over the tart and place in the fridge to set for 2 hours.

Remove from the fridge, take the tart out of the tin and slice as desired. Serve with a sprinkle of cocoa powder and a handful of fresh blackberries.