Sharing ribeye & Trullo's gorgonzola fonduta š®š¹
Can we have a drumroll for this collaboration please! Itās one weāve been excited about at Swaledale HQ for many months, eagerly anticipating how delicious it will be, and how much our loyal customers will love it.
Tim, Conor and the brilliant team at Trullo have been serving simple, seasonal, Italian inspired dishes in their little corner of Islington, since 2010. The expert cooking and welcoming, knowledgeable service has been putting bums on seats and smiles on faces for close to 15-years - and anyone who knows London restaurants, knows that to be open and busy for this length of time is no mean feat. It is a true testament to the hard work and attention to detail of all those involved, and luckily for the good folk of N1, the team at Trullo have no plans to turn down the heat.
If youāve been lucky enough to experience Trullo, you may well be familiar with the gorgonzola fonduta which is often generously dolloped over a pile of crispy polenta, and enjoyed with a whopping T-Bone Steak. The saline notes of the gorgonzola pair sensationally with beef, so the fonduta sits in perfect harmony with the distinctive flavour of our dry-aged native breed steak*. The crĆØme fraĆ®che is also a key ingredient and gives a lightness that you might not expect from a dressing like this. Tim says, ācrispy fried polenta, buttery Marsala sauce, gooey cheesy fonduta and a flawlessly cooked dry-aged sirloin, all washed down with an aged Barolo - this is as good as life getsā.
Swaledale x Trullo is a meeting of minds; a union of two brands whose values are perfectly aligned around quality and authenticity, and a true representation of the aspirations of our collaboration series.
Tim reminisces, āI first met Jorge 14-years ago when we set up Trullo and he was a one-man band. His enthusiasm and passion for protecting and promoting rare breed livestock and small herd traditional farming, and his knowledge of ageing meat was a breath of fresh air, and quite rare back then. Thankfully, itās becoming more common practice these days and I think Jorge and Swaledale have played a big role in changing the narrative in the UKā.
We are offering up the fantastic gorgonzola fonduta with a Ribeye Steak for two to share. Cooked to a perfect medium-rare, this will make a most excellent meal for two. Simply reheat the fonduta over a low heat and be sure to go the extra mile and serve with crispy polenta and a Marsala sauce** ā bringing a slice of the Trullo magic to your own home!
*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef is aged on the carcass to intensify its natural grass-fed character. Ribeye Steak for two to share is Always Fresh Never FrozenĀ®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
**Tim Siadatan's recipe for sharing ribeye w/ crispy polenta, gorgonzola fonduta & marsala sauce is on our journal
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Can we have a drumroll for this collaboration please! Itās one weāve been excited about at Swaledale HQ for many months, eagerly anticipating how delicious it will be, and how much our loyal customers will love it.
Tim, Conor and the brilliant team at Trullo have been serving simple, seasonal, Italian inspired dishes in their little corner of Islington, since 2010. The expert cooking and welcoming, knowledgeable service has been putting bums on seats and smiles on faces for close to 15-years - and anyone who knows London restaurants, knows that to be open and busy for this length of time is no mean feat. It is a true testament to the hard work and attention to detail of all those involved, and luckily for the good folk of N1, the team at Trullo have no plans to turn down the heat.
If youāve been lucky enough to experience Trullo, you may well be familiar with the gorgonzola fonduta which is often generously dolloped over a pile of crispy polenta, and enjoyed with a whopping T-Bone Steak. The saline notes of the gorgonzola pair sensationally with beef, so the fonduta sits in perfect harmony with the distinctive flavour of our dry-aged native breed steak*. The crĆØme fraĆ®che is also a key ingredient and gives a lightness that you might not expect from a dressing like this. Tim says, ācrispy fried polenta, buttery Marsala sauce, gooey cheesy fonduta and a flawlessly cooked dry-aged sirloin, all washed down with an aged Barolo - this is as good as life getsā.
Swaledale x Trullo is a meeting of minds; a union of two brands whose values are perfectly aligned around quality and authenticity, and a true representation of the aspirations of our collaboration series.
Tim reminisces, āI first met Jorge 14-years ago when we set up Trullo and he was a one-man band. His enthusiasm and passion for protecting and promoting rare breed livestock and small herd traditional farming, and his knowledge of ageing meat was a breath of fresh air, and quite rare back then. Thankfully, itās becoming more common practice these days and I think Jorge and Swaledale have played a big role in changing the narrative in the UKā.
We are offering up the fantastic gorgonzola fonduta with a Ribeye Steak for two to share. Cooked to a perfect medium-rare, this will make a most excellent meal for two. Simply reheat the fonduta over a low heat and be sure to go the extra mile and serve with crispy polenta and a Marsala sauce** ā bringing a slice of the Trullo magic to your own home!
*All Swaledale beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef is aged on the carcass to intensify its natural grass-fed character. Ribeye Steak for two to share is Always Fresh Never FrozenĀ®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
**Tim Siadatan's recipe for sharing ribeye w/ crispy polenta, gorgonzola fonduta & marsala sauce is on our journal
