Corso at Home Menu Instructions ARANCINI Arancini, which means little oranges and are so named because of their golden exterior and traditional saffron coloured rice, are a traditional fried street food in Sicily. Preheat your oven to 375 degrees and warm your arancini for 15 minutes. Serve immediately. WHIPPED HOUSE-MADE GOAT RICOTTA Serve our ricotta with roasted crostini (bread) lightly rubbed with a freshly cut piece of garlic. PACCHERI ALLA PUTTANESCA WITH RICOTTA (BLUE STICKER) A southern Italian classic that is full of strong flavours and bite. Bring a large pot of salted water to the boil. Add your bag of paccheri. Cook for 10 minutes. While the paccheri is cooking, bring your puttanesca sauce to a simmer in a wide pot or large pan. Drain the pasta and immediately add and mix into your simmering sauce. Stir in the provided parsley (blue sticker). Serve in large bowls topped with the provided ricotta salata cheese (blue sticker). GRAMIGNA ALLA SALSICCIA (RED STICKER) Gramigna means ‘little weeds’. They are a perfect squiggly shape for this rich sausage ragu. Bring a large pot of salted water to the boil. Add your bag of gramigna. Allow to cook for 5 minutes. While the gramigna is cooking, bring your sausage sauce to a simmer in a wide pot or large pan. Drain the pasta and immediately add and mix into your sauce. Stir in half the provided Parmigiano cheese (red sticker). Serve in bowls topped with more Parmigiano. RAVIOLI PIEMONTESE (BLACK STICKER) This delicious ravioli is inspired by one of our favourite wine regions, Piemonte. The filling is made with creamy ricotta, mascarpone, nutmeg, and, most importantly, Bra cheese. Bra is a cow’s milk cheese which comes from Piemonte and has a nutty, sharp flavour. Bring a large pot of salted water to the boil. Add your bag of ravioli. Allow to cook for 5 minutes. While the ravioli is cooking, heat the provided butter and sage (black sticker) in a large pan until just melted. Remove from the heat. Once the ravioli is cooked, use a slotted spoon to place the ravioli directly from the water to the pan of sage butter. Swirl to coat all the ravioli. Serve immediately topped with the provided Parmigiano cheese (black sticker). KALE SALAD, ROASTED ALMONDS, CRISPY FARRO, PEAR & PARMIGIANO VINAIGRETTE (GREEN STICKER) Place all ingredients in a large bowl and mix thoroughly. Serve immediately. SICILIAN FENNEL SALAD, LEMON VINAIGRETTE, PISTACHIOS & MINT Place all ingredients in a large bowl, season with a pinch of salt and mix very well. Serve immediately. RED FIFE PACCHERI Made with Alberta grown & milled red fife wheat. Keep frozen until use. Do not thaw. Add directly to salted boiling water and cook for 10 minutes before adding to desired sauce. FUSILLI Made with durum semolina and egg. Fusilli is a cut of pasta that works well with almost any sauce. Keep frozen until use. Do not thaw. Add directly to salted boiling water and cook for 4 minutes before tossing with the desired sauce. CACIO E PEPE MIX Allow your cacio e pepe mix to thaw at room temperature or in your fridge overnight. Do not attempt to thaw by adding heat or the cheese will cook and thus separate. Allow your cacio e pepe mix to come to room temperature. Place the mix in a large mixing bowl. Add 3 oz of pasta cooking water. Using the back of a spoon, work the mix into a paste. Add your cooked pasta directly from the water to the bowl. Mix vigorously and serve. RAGU BOLOGNESE Allow ragu to thaw in fridge overnight. Bring sauce to boil before adding pasta. TUSCAN KALE, WALNUT & PECORINO PESTO Allow pesto to thaw at room temperature or in the fridge overnight. Toss room temperature pesto with pasta or spread it on crostini (toated bread). To avoid splitting, do not heat pesto or place pesto directly on heat..