Sausage, Broad Beans and Peas

  • Cooking Time: 15min
  • Serves: 4
sausage recipe

Enjoy this light lunch dish using fresh Italian sausage…

Method:

  1. 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.
  2. 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.
  3. Add all the chopped herbs and 1 tablespoon of olive oil and season with salt and pepper.
  4. 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. 

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