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Rob Gentile
Chef Rob Gentile cemented his position as one of Canada’s most renowned chefs with his disciplined craft, dedication to sourcing unique, local ingredients, and
Chef Rob Gentile brings the world’s rarest pasta to Chefdrop. Made entirely by hand with semolina dough and pulled into hundreds of thin threads, Su Filindeu is produced primarily in the remote region of Nuoro, Sardinia. The threads of pasta are laid onto special trays called Fondo in layers of three and left to dry, forming textile-like sheets. Imported directly from Italy, Chef Rob Gentile pairs this traditional hand pulled pasta with a rich and hearty lamb broth, pulled lamb neck, and pecorino fresco. This exclusive, limited time Drop is an elevated homestyle soup that will transport you to the Italian countryside.
Serves 4 | Easy Prep | 1 Course
$98.00
CanadaGreat flavours and perfect for a cold weekend. Would order again.
CanadaIntense flavors, beautiful broth and pulled lamb, one of a kind pasta, and fresh cheese made a beautiful heartwarming dish on a cold day. The ingredients came beautifully packaged with step by step simple preparation instructions. I would highly recommend everyone to try this!
CanadaThis is delicious. Concentrated layers of flavour and texture. Easy to prepare and the perfect remedy to a freezing day.
CanadaOnce upon a time I enjoyed this wonderful dish at “Buca”. I have watched Rob travel to Sardinia to learn the art of making this heavenly pasta. Mission accomplished! Thank-you!
CanadaExcellent! Easy ordering & delivery, impressive packaging and instruction card, authentic ingredients.
CanadaThis dish is simply incredible - the intensity of the broth against the delicate pasta is insane - thanks!
Chef Rob Gentile brings the world’s rarest pasta to Chefdrop. Made entirely by hand with semolina dough and pulled into hundreds of thin threads, Su Filindeu is produced primarily in the remote region of Nuoro, Sardinia. The threads of pasta are laid onto special trays called Fondo in layers of three and left to dry, forming textile-like sheets.
Su Filindeu is an ancient form of pasta-making that has existed for centuries, however, there are only a handful of people who continue this labour of love craft today.
Imported directly from Italy, Chef Rob Gentile pairs this traditional hand pulled pasta with a rich and hearty lamb broth, pulled lamb neck, and pecorino fresco. This exclusive, limited time Drop is an elevated homestyle soup that will transport you to the Italian countryside.
Allergens: Dairy, Gluten, Lamb
Make sure you’ve got a Knife, a Cutting Board, a Medium Stock Pot, and a Ladle. Now, let’s get cooking!
In a medium stock pot, bring the Lamb Broth up to a gentle simmer.
Add Su Filindeu Pasta and Lamb Neck directly to Lamb Broth and allow to gently cook for 4-6 minutes or until pasta has softened. Stir very gently, making sure to not break up the Su Filindeu Pasta.
While your soup is warming up, cut open your bag of Pecorino Fresco. Using a knife and cutting board, cut Pecorino Fresco into 1 inch cubes. Set aside.
Once your soup is heated up to desired temperature and Pasta has softened, use a ladle to divide soup into 4 bowls. Divide the cubed Pecorino evenly between the four bowls and add into hot finished soup. Serve immediately.
That’s it! Buon Appetito!
Chef Rob Gentile cemented his position as one of Canada’s most renowned chefs with his disciplined craft, dedication to sourcing unique, local ingredients, and
Qty 15 | Easy Prep | 1 Course
$21.00
Qty 6 | No Prep | 1 Course
$64.95
Qty 3 | No Prep | 1 Course
$34.95
Serves 2-3 | Full Prep | 1 Course
$34.95
Serves 2 | Easy Prep | 2 Courses
$69.95
Serves 4-6 | No Prep | 1 Course
$41.95
Serves 4 | Easy Prep | 1 Course
$65.00
Serves 2 | Easy Prep | 1 Course
$33.90
Serves 2 | Easy Prep | 1 Course
$55.00
Serves 2-3 | Easy Prep | 1 Course
$46.95
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