KING PRAWN & CRAYFISH - PASTA FRESCA Fresh egg frilly tagliatelle, succulent king prawns and crayfish in a creamy seafood and - ASK Italian
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PA S TA F R E S C A
K I N G P R AW N & C R AY F I S H
Fresh egg frilly tagliatelle, succulent king prawns and crayfish in a creamy seafood and
tomato sauce with a hint of chilli, topped with a large king prawn in its shell.
If anything is missing in this kit, please contact:
PA S TA F R E S C A
K I N G P R AW N & C R AY F I S H
Make sure to store your meal kit in the fridge until you’re ready to start cooking.
Have a read through the instructions before you begin.
Serves Prepare Time: Cook Time: Consume On:
2 3 Mins 5 Mins Day of Delivery
INGREDIENTS METHOD - READY, STEADY, CHEF!
Plum Tomatoes 1. Slice the plum tomatoes into quarters with a sharp knife.
Frilly Tagliatelle Pasta
Crevettes
2. Bring a pan of water up to a boil, adding the frilly tagliatelle
for 3 minutes whilst stirring gently.
Marinated Prawns
Crayfish 3. At the same time, add a tablespoon of oil to a frying pan
Red Chilli placed over medium heat and fry the Crevettes (the large
shell on prawns) for 1 minute turning half way through.
Seafood Sauce
Pizza Sauce 4. Add the marinated prawns, crayfish, chopped plum
Parsley tomatoes and chopped red chilli to the frying pan and cook
for a further 2 minutes (at this point season with salt and
From your cupboard pepper to taste).
Cooking oil
5. Add the seafood sauce (the orange sauce) with parsley
Salt & Pepper (to taste)
and pizza sauce (the red sauce) to the frying pan and bring
to a boil using a low heat until it begins to simmer.
EQUIPMENT 6. Using a colander, drain the pasta and add to the frying pan
along with a few tablespoons of the pasta water (this helps
to create a rich and creamy sauce).
Pan Colander
7. Cook the pasta for another minute along with the sauce
whilst mixing everything together.
Frying Tablespoon
Pan 8. Time to plate up - serve piping hot and enjoy.
Mixing ALLERGENS
Spoon Celery, Wheat, Crustaceans, Eggs, Fish, Milk, Mustard, Garlic, Onions.
Full allergen information and nutritionals available on our website: www.askitalian.co.uk/allergens. Our meal kits are prepared in areas in which other allergenic ingredi-
ents are present and so we cannot guarantee that dishes are 100% free of these ingredients due to the preparation process. Keep an eye out for any stray olive stones,
seafood shells or little fishbones. ASK Italian Restaurants Limited: 3rd Floor Capital House, London, NW1 5DH. Company Number: 10406599.
PA S TA F R E S C A
A S PA R A G U S & PA N C E T TA
CARBONARA
Fresh egg frilly tagliatelle, crispy pancetta and asparagus in a velvety mascarpone and
cheese sauce, topped with crispy smoked prosciutto.
If anything is missing in this kit, please contact:
PA S TA F R E S C A
ASPA RA GUS & PAN C ETTA CA RB O NA RA
Make sure to store your meal kit in the fridge until you’re ready to start cooking.
Have a read through the instructions before you begin.
Serves Prepare Time: Cook Time: Consume On:
2 3 Mins 5 Mins Day of Delivery
INGREDIENTS METHOD - READY, STEADY, CHEF!
Frilly Tagliatelle Pasta 1. Heat up 1 tbsp of oil in a frying pan for 1 minute on a
Pancetta medium heat.
Sliced Asparagus 2. Add the pancetta (small & chunky) and the sliced
Carbonara Sauce asparagus to the frying pan, cook for 2 minutes.
Chopped Parsley 3. Bring a pan of water up to a boil adding the frilly tagliatelle
Aged Hard Cheese for 3 minutes whilst stirring gently.
Prosciutto Slices
4. In the frying pan add the carbonara sauce, 2 tbsp of water,
From your cupboard chopped parsley, salt & pepper to taste and the grated
aged hard cheese.
Cooking oil
Salt & Pepper (to taste) 5. Mix everything well and bring it to a boil on low heat.
6. Using a colander, drain the pasta and add to the frying pan
along with a few tablespoons of the pasta water (this helps
EQUIPMENT to create a rich and creamy sauce).
7. Cook the pasta for a further minute along with the sauce
Pan Colander whilst mixing everything together.
8. At the same time, heat up a new frying pan for a minute
with no oil.
x2 Frying Tablespoon
Pan 9. Add the prosciutto to the heated frying pan and cook on a
medium heat until crispy, turning half way through.
Mixing 10. Time to plate up - serve piping hot and enjoy.
Spoon
ALLERGENS
Celery, Wheat, Eggs, Milk, Garlic and Onions.
Full allergen information and nutritionals available on our website: www.askitalian.co.uk/allergens. Our meal kits are prepared in areas in which other allergenic
ingredients are present and so we cannot guarantee that dishes are 100% free of these ingredients due to the preparation process. Keep an eye out for any stray olive
stones, seafood shells or little fishbones. ASK Italian Restaurants Limited: 3rd Floor Capital House, London, NW1 5DH. Company Number: 10406599.
S P I N A C H & R I C O T TA
GIRASOLE
Meaning ‘sunflower’, these spinach and ricotta pretty pasta parcels are served with
spinach and a mascarpone cream sauce.
If anything is missing in this kit, please contact:
S P I N A C H & R I C O T TA
GIRASOLE
Make sure to store your meal kit in the fridge until you’re ready to start cooking.
Have a read through the instructions before you begin.
Serves Prepare Time: Cook Time: Consume On:
2 3 Mins 5 Mins Day of Delivery
INGREDIENTS METHOD - READY, STEADY, CHEF!
Girasole Pasta Parcels 1. Bring a pan of water up to a boil and add the Girasole
pasta. Turn the water down to a low heat and simmer for 3
Spinach Leaves
minutes whilst stirring gently.
Mascarpone Cream Sauce
Aged Hard Cheese 2. Place a frying pan on a medium heat and add in 1 tbsp
of oil.
From your cupboard
3. Add in the spinach leaves and cook for 30 seconds until it
Cooking oil just starts to wilt.
Salt & Pepper (to taste)
4. Now add the mascarpone cream sauce, one portion of
grated aged hard cheese and salt & pepper.
EQUIPMENT 5. Cook for 1-2 minutes on a low heat, whilst continuously
stirring.
6. Using a colander, drain the pasta and add to the frying pan
Pan Colander
along with a few tablespoons of the pasta water (this helps
to create a rich and creamy sauce).
Frying Tablespoon
7. Cook the pasta for another minute along with the sauce
Pan
whilst mixing everything together gently to avoid breaking
the ravioli.
Mixing
8. Time to plate up - serve piping hot and enjoy.
Spoon
9. Finish with a sprinkle of aged hard cheese.
ALLERGENS
Wheat, Eggs, Milk, Garlic and Onions.
Full allergen information and nutritionals available on our website: www.askitalian.co.uk/allergens. Our meal kits are prepared in areas in which other allergenic ingredi-
ents are present and so we cannot guarantee that dishes are 100% free of these ingredients due to the preparation process. Keep an eye out for any stray olive stones,
seafood shells or little fishbones. ASK Italian Restaurants Limited: 3rd Floor Capital House, London, NW1 5DH. Company Number: 10406599.PRIMA PIZZA
CAPRINA
Goat’s cheese, rocket, plum tomatoes, olive tapenade and mozzarella on a
tomato base.If anything is missing in this kit, please contact:
PRIMA PIZZA
CAPRINA
Make sure to store your meal kit in the fridge until you’re ready to start cooking. Have a read
through the instructions before you begin. Remove the dough from the fridge 10 minutes prior to
cooking to bring it to room temperature for easy rolling.
Serves Prepare Time: Cook Time: Consume On:
2 10 Mins 8 Mins Day of Delivery
INGREDIENTS METHOD - READY, STEADY, CHEF!
Maize Grits 1. Preheat the oven to 220°C and place the baking tray in the
Dough Balls oven to warm through. Perforated trays or pizza stones
work best but any tray will do.
Pizza Sauce
Mozzarella 2. Pour some of the maize grits (little yellow grains) on the
Plum Tomatoes parchment paper (or any surface you have) before rolling
out the dough.
Goat’s Cheese
Rocket 3. Coat both sides of your dough ball in maize grits and use
Olive Tapenade a rolling pin to stretch out the pizza base until it is roughly
1/2cm in thickness & your preferred size and shape. (For
the perfect ASK Italian Prima Pizza we recommend 38cm
ALLERGENS long by 18cm wide but let’s not get bogged down in the
Wheat, Milk and Garlic. detail).
4. Using the back of a tablespoon spread the pizza sauce
EQUIPMENT from the centre outwards, spreading it evenly over the
dough base followed by an even sprinkle of the mozzarella
cheese on top (don’t forget to leave a crust!)
Baking Tray 5. Place the pizza base on the preheated baking tray to cook
for 7-8 minutes (ideally one pizza at a time & timings vary
depending on your oven).
Rolling Pin
6. Whilst the pizza is in the oven, slice the plum tomatoes
Knife lengthways and hand tear the goat’s cheese.
7. Once the pizza base has slightly browned, crisped and
smells delicious take it out of the oven. Place the torn
Parchment Paper goat’s cheese, olive tapenade, sliced plum tomatoes and
rocket evenly all over the pizza.
Tablespoon
8. Time to plate up - serve piping hot. Slice and enjoy.
Full allergen information and nutritionals available on our website: www.askitalian.co.uk/allergens. Our meal kits are prepared in areas in which other allergenic ingredi-
ents are present and so we cannot guarantee that dishes are 100% free of these ingredients due to the preparation process. Keep an eye out for any stray olive stones,
seafood shells or little fishbones. ASK Italian Restaurants Limited: 3rd Floor Capital House, London, NW1 5DH. Company Number: 10406599.CLASSIC PIZZA M A R G H E R I TA Tomato base with mozzarella and oregano.
If anything is missing in this kit, please contact:
CLASSIC PIZZA
M A R G H E R I TA
Make sure to store your meal kit in the fridge until you’re ready to start cooking. Have a read
through the instructions before you begin. Remove the dough from the fridge 10 minutes prior to
cooking to bring it to room temperature for easy rolling.
Serves Prepare Time: Cook Time: Consume On:
2 10 Mins 8 Mins Day of Delivery
INGREDIENTS METHOD - READY, STEADY, CHEF!
Maize Grits 1. Preheat the oven to 220°C and place the baking tray in the
oven to warm through. Perforated trays or pizza stones
Dough Balls
work best but any tray will do.
Pizza Sauce
Mozzarella 2. Pour some of the maize grits (little yellow grains) on the
parchment paper (or any surface you have) before rolling
out the dough.
ALLERGENS
Wheat, Milk and Garlic.
3. Coat both sides of your dough ball in maize grits and use
a rolling pin to stretch out the pizza base until it is roughly
1/2cm in thickness & your preferred size and shape. (For
the perfect ASK Italian Prima Pizza we recommend 38cm
EQUIPMENT long by 18cm wide but let’s not get bogged down in the
detail).
4. Using the back of a tablespoon, spread the pizza sauce
Baking Tray from the centre outwards, spreading it evenly over the
dough base. Then evenly sprinkle the mozzarella cheese
Rolling Pin on top (don’t forget to leave a crust!).
Knife
5. Place the pizza base on the preheated baking tray to cook
for 7-8 minutes (ideally one pizza at a time & timings vary
depending on your oven).
Parchment Paper 6. Once the pizza base has slightly browned, crisped and
smells delicious take it out the oven.
Tablespoon
7. Time to plate up - serve piping hot. Slice and enjoy.
Full allergen information and nutritionals available on our website: www.askitalian.co.uk/allergens. Our meal kits are prepared in areas in which other allergenic ingredi-
ents are present and so we cannot guarantee that dishes are 100% free of these ingredients due to the preparation process. Keep an eye out for any stray olive stones,
seafood shells or little fishbones. ASK Italian Restaurants Limited: 3rd Floor Capital House, London, NW1 5DH. Company Number: 10406599.PRIMA PIZZA
SALAMI MISTI
Salami, pepperoni, smoked prosciutto, roasted peppers, balsamic red onions
and mozzarella on a tomato base.If anything is missing in this kit, please contact:
PRIMA PIZZA
SALAMI MISTI
Make sure to store your meal kit in the fridge until you’re ready to start cooking. Have a read
through the instructions before you begin. Remove the dough from the fridge 10 minutes prior to
cooking to bring it to room temperature for easy rolling.
Serves Prepare Time: Cook Time: Consume On:
2 10 Mins 8 Mins Day of Delivery
INGREDIENTS METHOD - READY, STEADY, CHEF!
Maize Grits 1. Preheat the oven to 220°C and place the baking tray in the
Dough Balls oven to warm through. Perforated trays or pizza stones
Pizza Sauce work best but any tray will do.
Mozzarella
2. Pour some of the maize grits (little yellow grains) on the
Balsamic Red Onions parchment paper (or any surface you have) before rolling
Roasted Red Peppers out the dough.
Salami Milano Slices
Smoked Prosciutto Slices 3. Coat both sides of your dough ball in maize grits and use
a rolling pin to stretch out the pizza base until it is roughly
Pepperoni Slices 1/2cm in thickness & your preferred size and shape. (For
Aged Hard Cheese the perfect ASK Italian Prima Pizza we recommend 38cm
long by 18cm wide but let’s not get bogged down in the
ALLERGENS detail).
Wheat, Eggs, Milk, Sulphur,
Garlic and Onions. 4. Using the back of a table spoon, spread the pizza sauce
from the centre outwards, spreading it evenly over the
EQUIPMENT dough base. Then evenly sprinkle the mozzarella cheese
on top (don’t forget to leave a crust!)
5. Evenly spread the balsamic red onions, roasted red
Baking Tray peppers, salami, smoked prosciutto and pepperoni over
the pizza base.
Rolling Pin
6. Place the pizza base on the preheated baking tray to cook
for 7-8 minutes (ideally one pizza at a time & timings vary
Knife depending on your oven).
7. Once the pizza base has slightly browned, crisped and
smells delicious take it out the oven.
Parchment Paper
8. Time to plate up - serve piping hot. Sprinkle with aged hard
Tablespoon cheese, slice and enjoy.
Full allergen information and nutritionals available on our website: www.askitalian.co.uk/allergens. Our meal kits are prepared in areas in which other allergenic ingredi-
ents are present and so we cannot guarantee that dishes are 100% free of these ingredients due to the preparation process. Keep an eye out for any stray olive stones,
seafood shells or little fishbones. ASK Italian Restaurants Limited: 3rd Floor Capital House, London, NW1 5DH. Company Number: 10406599.You can also read
