LV
LA VITA PAZZAServings:
Serves 4-5
Prep time:
00:05
Cook time:
00:15
Coming from the hills of Sannio, you can see 3 Italian provinces, Campania, Molise & Puglia. The combination of these three regions make up one of my favourite dishes
Orecchiette Con Salsiccia e Friarielli
Orecchiette “little ears” famously from Puglia made by our favourite pasta producer La Molisana and “Salsiccia Napolitana ” Neapolitan sausage with fennel seeds and “Friarielli” is Neapolitan broccoli
Crumbling of the Taralli from Puglia just prefect!
Ingredients
- Serves 4-5
- 500g La Molisana Orecchiette
- 125g Friarielli Napoletana (drained)
- 3 tablespoon of Extra Virgin Olive oil
- 50ml of white wine (optional)
- Half small red onions, diced thinly
- 400g Fresh Italian Neapolitan Pork Sausage (skinned and crumbled) if not, a premium rusk free pork sausage
- Salt, pepper & chilli flakes to taste
- Grated Grana Padano
- Pan toasted Ciabatta bread crumbled or Taralli Peperoncino
Instructions
- Heat the olive oil in a large frying pan over medium heat
- Add saute red onions for a few minutes add your fresh sausage meat and brown over for 5/8 minutes, adding a splash of white wine cook until crispy.
- Add and fresh basil leave to sauté for few minutes
- Leave to side
- Cook Orecchiette in salted boiling water for time advised on packet.
- Meanwhile return pan to flame and add your Friarielli to pan, add your seasoning of salt black pepper and chilli
- Remove Orecchiette directly from pot in to pan with a large spoonful of the pasta water increase heat stir well for a few minutes and plate
- Sprinkle the toasted ciabatta pieces or just crumble the Taralli and your favourite Grana Padano cheese
Tips
Enjoy your pasta with a glass of Tambacco Pecorino white wine, prefect with that hint of chilli.
You can replace the Friarielli with pre-cooked Tender Stem Broccoli
