Pork & fennel sausage orecchiette, pangrattato
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Pork and fennel sausages
Zucchini (use ½ of supplied)
YOU’LL NEED: Large frying pan, medium saucepan, colander or sieve, knife, chopping board
PANTRY STAPLES: Salt
ALLERGENS: Dairy, garlic, onion, wheat, sesame
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly
1. Prepare the produce: Wash all the vegetables. Halve the zucchini and slice thinly on the diagonal. Cut the broccoli into 5cm pieces. Thinly slice the chilli on the diagonal.
2. Cook the pasta: Bring a medium saucepan of salted water to the boil. Put the pasta in the boiling water. Boil for one minutes or until cooked through. When cooked strain through a sieve.
3. Cook the pork: Meanwhile, heat a medium frying pan over medium heat. Remove the skin from the sausages. Cook the sausages for 3 minutes, breaking them apart as they cook. Add the zucchini, cook for one minute then add the broccolini stems and cook for 2 minutes. Add the broccolini tops, cooked pasta and chilli and a squeeze of lemon. Cook for another minute, stirring, for all the flavours to come together.
4. To serve: Place the pasta on the serving dishes. Top with the pangrattato.