TOTTI’S AT HOME - VEAL SCHNITZEL & FETTUCCINE IN SUGO

This menu is designed to be shared family style. Serve your antipasti at room temperature warming the bread last, before you prepare the pasta, veal and salad. Alternatively eat everything at the same time. This is a generous menu for two.

Please note these meals are semi-prepared and easy enough for any home cook to complete, for recipes visit our recipes page.

SERVES: 2 People

  • Totti’s Bread
  • Burrata
  • Totamto
  • Prosciutto
  • Fettuccine with tomato sugo and stracciatella
  • Veal rump schnitzel, capers and Parmesan
  • Broccolini with almond dressing
  • Rocket and Parmesan salad
  • Chocolate Fondant
  • Baking tray
  • Chopping board
  • Sharp knife
  • Mixing bowl
  • Pot for boiling water
  • Slotted spoon or pasta spoon
  • Chopping board
  • Sharp knife
  • Oven (dessert)
  • Spoon (dessert)
  • Microwave/stove and pan (dessert)

WOODFIRED BREAD
Flour, water, salt, yeast, olive oil

BURRATA (ORIGINAL PACKAGING)
Burrata

PROSCIUTTO

TOMATO SALAD
Tomato, olive oil, lemon juice, marjoram, oregano, thyme

Fettuccine
Pasta flour, eggs, salt and olive oil

Tomato sugo & stracciatella
Tomato sugo - tomato, garlic, canola oil, salt. fresh basil.
Stracciatella - Cow’s milk

VEAL RUMP SCHNITZEL
Veal, egg, flour, bread crumbs, sesame seeds, oats, oregano, thyme, rosemary, parsley, lemon zest, parmesan, capers

ROCET AND PARMESAN SALAD
Rocket, parmesan, lemon dressing

BROCCOLINI WITH ALMOND DRESSING
Broccolini, almonds, lemon juice, olive oil, vegetable oil

CHOCOLATE FONDANT

FONDANT
Butter, flour, chocolate, eggs, salt

SALTED CARAMEL SAUCE
Sugar, salt, cream, butter

Let's Get Started

Antipasti

For the Woodfired bread:

Heat oven to 180, place bread into the oven directly on the rack and warm through for 3-4 mins. Remove from the oven and dress with olive oil and a sprinkle of salt.

For the tomatoes:

Cut tomatoes in half and toss with half of the lemon dressing and herbs. Serve in a bowl or plate.

For the burrata:

Remove burrata from packaging and carefully drain away the brine. Place the burrata in a serving bowl and cut through the centre. Sprinkle the top with the kombu and drizzle with olive oil.

For the prosciutto:

Remove from packaging and place on plate

Mains

For the fettuccine:

Bring salted water to the boil, add pasta and cook for 2 minutes. While that’s cooking, heat the tomato sauce in a nearby sauté pan until hot and bubbling and drain pasta, saving a small bit of pasta water and drop into the tomato sauce. Toss together with a little pasta water until all the pasta is coated. Place in a serving bowl. Garnish with stracciatella and basil.

For the veal:

Add 2 tablespoons of cooking oil to heavy based fry pan and place over medium heat, when to temperature add in ½ tablespoon of butter. Once the butter has melted place veal in fry pan and cook for 3 minutes on the first side and 2-3 minutes on second side, until golden brown. Remove from pan and allow veal to rest for two minutes.
Finish by garnishing with capers and a sprinkle of sea salt.
For added flavour, Chef Mike recommends adding one crushed garlic clove to the butter and olive oil.

Sides

For the rocket salad:

Wash and dry rocket leaves. Toss leaves in a bowl with the lemon dressing, serve on a plate and top with the remaining parmesan cheese.

For the broccolini with almond dressing:

Cook your broccolini in boiling water before your pasta for 3 minutes. Remove with tongs onto serving plate. Cover with the remaining lemon dressing (half used for the tomatoes) and toasted almonds.
Note: Alternately, you can roast your broccolini. To do this, toss it together with olive oil and salt and place it on a roasting tray in a 200C preheated oven for 10 minutes.

Dessert

For the chocolate fondant:

Bring the fondants to room temperature for a couple of hours. Preheat the oven to 180 and bake the fondants for 8-10 mins.
Leave to rest for 2 mins before turning out of the mould. Heat the caramel sauce before pouring over the fondants.

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