Enjoy this light lunch dish using fresh Italian sausage…
- In a saucepan, heat 4 teaspoons of the olive oil and sweat the onion with a pinch of salt on a low heat until soft. Add the sausage, turn up the heat to high and cook until browned. Add the Marsala and let it evaporate.
- In the meantime, 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 3 minutes until the sausage is cooked through.
- Add all the chopped herbs and 1 tablespoon of olive oil and season with salt and pepper.
- To serve, arrange the sausage mixture on a heated serving plate. Crumble over the ricotta mustia and top with the pea shoots and a sprinkling of the fennel seeds.
Sausage, Broad Beans and Peas can be bought pre-prepared in Whole Foods Market from August 1 as part of its “Chef’s Takeover”, a year long collaboration with world class chefs with all proceeds donated to The Felix Project. Recipes from Mezzogiorno by Francesco Mazzei, Penguin Random House UK.