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HOW TO

“There is no more more delicious, slippery, plate of loveliness out there than this dish… it is just super, super special”

STEP BY STEP

 

  1. Bring a pan with at least 2 litres water to a rolling boil.
  2. Season with salt using 10g (1 tsp) per litre. The water must taste like the sea.
  3. Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
  4. Tease the pici pasta apart if they have clumped at all.
  5. Plunge into the water for 3 minutes.
  6. Meanwhile warm the supplied pasta water and black pepper butter in a pan, preferably with curved sides so you can toss/roll the pasta easily. Swirl until the butter has melted. Keep this warm while the pasta cooks.
  7. Drain the pasta thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pici are rolling in the buttery emulsion. After a minute at the boil the sauce should become a rich, velvety, peppery emulsion. Add the cheese mix, turn off the heat and continue to swirl and mix until the cheese has melted.
  8. Carefully transfer to a warm bowl and dive in.

ALLERGENS

 

Gluten, lactose.

“There is no more more delicious, slippery, plate of loveliness out there than this dish… it is just super, super special”

STEP BY STEP

 

  1. Bring a pan with at least 2 litres water to a rolling boil.
  2. Season with salt using 10g (1 tsp) per litre. The water must taste like the sea.
  3. Pop a shallow pasta bowl into an oven pre-heated to 75°C to warm.
  4. Tease the pici pasta apart if they have clumped at all.
  5. Plunge into the water for 3 minutes.
  6. Meanwhile warm the supplied pasta water and black pepper butter in a pan, preferably with curved sides so you can toss/roll the pasta easily. Swirl until the butter has melted. Keep this warm while the pasta cooks.
  7. Drain the pasta thoroughly, add to the saucepan, turn the heat up and swirl around with tongs or a large fork so the pici are rolling in the buttery emulsion. After a minute at the boil the sauce should become a rich, velvety, peppery emulsion. Add the cheese mix, turn off the heat and continue to swirl and mix until the cheese has melted.
  8. Carefully transfer to a warm bowl and dive in.

ALLERGENS

 

Gluten, lactose.

We're slimming down our delivery postcodes for the summer

For the quietest weeks of summer when London has emptied out and many OTTO customers are on holiday we are slimming down our delivery postcodes. For the next few weeks delicious OTTO meals will only be available for delivery to:

SW3, SW6, SW13, SW14, SW15, SW19

P.S. To keep up to date with new dishes and special events do sign up to our mailing list by clicking below.

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