malloreddus pork & fennel ragu

typical handmade pasta from sardinia in the shape of a shell.

the base for the ragu is a soffritto made with onion, celery, fennel, garlic & just a little bit of carrot, then we add white wine, tomato pure & tinned tomato

we use the trim from the whole pig, we add 15% for fat to that and put in the soffritto after browning it. we cook it in the oven until soft and tender, then we season that with our chilly fennel spice mix & fish sauce for some umami flavour.

allergens: celery, gluten [r], eggs, dairy [r], sulphites, fish, soya