COFFEE

AL FORNO
HOWTO
HOW ALWAYS USE CLEAN EQUIPMENT AL FORNO BOLOGNESE
Wash your
hands before
preparing this
dish.
Recipe

3 heaped GF Bolognese mix

ladles Using a black GF ladle, add Add GF penne pasta. Add garlic oil.
GF Bolognese mix to a large
150g GF penne pasta balti dish.
10ml Garlic oil
pch Fennel seeds
pch Black pepper
10ml Balsamic dressing
10g Gran Milano - grated
To Finish
Add fennel seeds and black Add balsamic dressing. Add Gran Milano.
10g Gran Milano - shaved pepper.
2 pch Parsley - chopped

Key
GF = Gluten-Free
pch = Pinch Using a clean dessertspoon, Once cooked, using sanitised Finish with shaved Gran
10ml = Dessertspoon mix well and cook for approx. grippers and a dessertspoon, Milano and parsley. Serve.
5-6 mins. decant into a loose pasta bowl.
SPRT20_GEN_HTCL_012111 RPT80 PRODUCED March 2020 FOR INTERNAL USE ONLY
 COFFEE
AL FORNO
HOWTO
HOW ALWAYS USE CLEAN EQUIPMENT AL FORNO BOLOGNESE
Takeaway Serve
In a foil tray with a lid. Place inside
an Al Forno box, label with a gluten-
free sticker (GF):

Top Tips
• Mix thoroughly before and after
cooking to prevent burning and
to distribute the flavours
• Shake the balsamic dressing well
before use
• Always set the table with a
dessertspoon before serving
• Ensure the dish reaches a core
temperature of 75°C or above for
30 seconds before serving (82°C
in Scotland)
• Use blue roll to wipe any splashes
from the edge of the bowl

SPRT20_GEN_HTCL_012111 RPT80 PRODUCED March 2020 FOR INTERNAL USE ONLY