Sausages with Tenderstem Broccoli & Porcini Mushrooms

This recipe is inspired by the traditional Salsiccia Con Cima Di Rapa, a typical dish found in Southern Italy and one of my husband's favourites. Broccoli Rabe isn't the easiest of ingredients to find here in the UK so I use Tenderstem Broccoli that's ready available in many supermarkets and just as tasty.

Ingredients:
(Serves Four)

Handful of Dried Porcini Mushrooms
400g Tenderstem Broccoli
x1 Shallot, chopped
x12 Good Quality Sausages
1/2 Glass White Wine (Optional)
1/2 Stir Fry Chilli, deseeded and finely chopped
Extra Virgin Olive Oil

Rinse the porcini mushrooms then soak in hot water, set aside.

Add the tenderstem broccoli to a saucepan of salted boiling water and cook for 5-7mins.

Meanwhile, heat a frying pan, add a drizzle of olive oil followed by the chopped shallot and cook until soft. Brown the sausages for 3mins on each side then add the white wine and stir until evaporated.

Add the chilli, 4tbsp of the porcini mushroom water followed by the drained porcini mushrooms and cook on a low heat for 5-7mins.

Add the cooked tenderstems (drained) to the sausages and leave on the heat occasionally stirring for a further 7-8mins until sausages are cooked through.

Serve with my Crispy Baked Potatoes with Rosemary & Parmesan.

Tried It? Liked It? Tweaked It? Let me know!

Patz x

Comments

Chickpea Burgers

I am conscious of what I eat during the week and that variety is important so not to get bored and reach for the biscuit tin, time is also a big constraint on what goes on the menu. The last thing I want to do after a long day’s work is sweat over a hot stove for hours on end, so I am always looking for simple, quick and more importantly TASTY options to bring to the dining table. Ingredients: 1 can of chickpeas 1 carrot 2 shallots 1 large egg 2 tbsp breadcrumbs Salt & pepper Ground Cumin Cayenne Pepper Grate the carrots and chop the shallots finely (or whizz in a food processor with the grater attachment), transfer to a pan with a little olive oil and sweat for a few minutes to sweeten the shallots slightly, set aside. Drain and rinse the chickpeas and put them into a food processor with all the spices, salt and pepper. Slightly pulse for a rough and chunky paste. Stir in the carrot, shallots, egg, and breadcrumbs until evenly mixed. Time to get you

Feta & Spinach Pizza Rustica

This recipe is a take on the "Matonella Materana", a fast food snack filled with ham and cheese that I adore when I visit my fatherland. My version is slightly healthier and by no means less tasty; it will be love at first bite ! Ingredients: (Serves Four-Six) Jus-Roll Puff Pastry (x2 250g) Flour for dusting Tomato Puree 350g Feta Cheese 250g Spinach Leaves 1 Egg, beaten Preheat Oven to 190C. You will need a standard oven baking tray approx: 36cm x 34cm Dust a clean surface with flour before placing the puff pastry pieces down for rolling, roll to the dimensions of your baking tray ensuring each piece fits snugly. Dust the baking tray with flour and lie the base piece of puff pastry onto the tray. Spread a generous amount of tomato puree on the pastry leaving a 1cm border all the way round the base. Crumble 200g of feta cheese onto the base, add the spinach keeping the 1cm border clear, then scatter the remaining 150g of feta cheese on top. Co

Beetroot & Coconut Muffins

I must admit that this recipe is a one hit wonder... taking the basis of another of my staple ones which I will share another time, this one was put together on a whim and worked a treat! This recipe can be easily transformed to become gluten free and vegan with just a couple of swaps. Made with freshly picked beetroot from the garden these muffins turned out to be a total hit with the family... INGREDIENTS 200g Wholemeal Spelt Flour 80g C oconut Sugar 1 tablespoon Organic Cacao Powder 1 teaspoon baking powder 1/2 teaspoon bicarbonate of soda Pinch of Salt 150g cooked Beetroot 1 Free Range Egg (use the equivalent measurement of egg replacer if vegan) 100ml Almond Milk 40g Vegetable Oil 1 large Banana (mashed) 5 tablespoons Unsweetened Desiccated Coconut Preheat your oven to 180°C and line the muffin moulds with paper cases. Combine all the dry ingredients and mix well: f lour, c oconut sugar, c acao powder, baking powder, bicarbonate of soda and s a

Patz's Pantry

Search This Blog