Italian sausage, broad beans and peas
You'll need to take a trip to an Italian deli for the ingredients, but once the shopping’s done this hearty recipe really couldn’t be easier.
- 2 tbsp extra virgin olive oil
- 50g/1¾oz red onions or spring onions, roughly chopped
- 120g/4¼oz soft, spicy Calabrian or Tuscan sausage (or a very soft cooking chorizo), skin removed, meat crumbled
- 50ml/2fl oz Marsala wine
- 120g/4¼oz broad beans, shelled
- 120g/4¼oz peas, shelled
- 1 handful basil, roughly chopped
- 1 handful flatleaf parsley, roughly chopped
- 1 handful mint leaves, roughly chopped
- 30g/1oz Sardinian ricotta mustia (available from Italian delicatessens) or a similar salted, lightly smoked soft cheese or a soft goats’ cheese
- 1 handful pea shoots
- pinch black fennel seeds
- sea salt and freshly ground black pepper
Heat 4 teaspoons of the olive oil in a large saucepan. Add the onions and a pinch of salt. Fry the onion over a low heat until soft and translucent. Add the sausage, turn the heat to high and cook until the sausages are browned all over. Add the Marsala and let it evaporate.
Blanch the broad beans and peas in salted boiling water for 30 seconds. Drain well and mix with the onion and sausages. Cover the pan with a lid and continue to cook over a medium heat for about 5 minutes.
Add all the herbs and a tablespoon of olive oil. Season with salt and pepper.
To serve, arrange the sausage mixture on warm serving plates. Crumble over the ricotta mustia and top with the pea shoots and a sprinkling of the fennel seeds.