Roast Chicken Meatballs with Red Onion Gravy Gluten-free stiff glazes or gelled: 1

stiff glazes or gelled: 1

The best hard durum wheat is stone-ground and mixed with pure mountain water to produce a dough which is mixed and kneaded for twice as long as it would be for commercial pasta (which is mixed

leasurely lunches with friends

Fresh off the Cantabrian fishing boats

Roast Chicken Meatballs with Red Onion Gravy Gluten-free stiff glazes or gelled: 1Description Succulent free range chicken meatballs with the flavour of a classic Sunday roast, accompanied by red onion balsamic gravy. Serve alongside Sabato gnocchi or La Grande Ruota white polenta. To heat: Remove plastic film and cover with foil. From frozen ~ Bake at 180C for 40 minutes. Uncover, and cook for a further 10 minutes, or until piping hot. From defrosted ~ Bake at 180C for 30 minutes. Uncover, and cook for a further 10 minutes, or