35ml extra virgin olive oil
50g griotte onions or spring onions, roughly chopped
120g soft, spicy fresh Calabrian sausage or a very soft
cooking chorizo or Tuscan sausage, skin removed,
50ml Marsala wine
120g broad beans, shelled
120g peas, shelled
handful of basil, roughly chopped
handful of flat-leaf parsley, roughly chopped
handful of mint leaves, roughly chopped
30g Sardinian ricotta mustia (available from
some Italian delicatessens) or a similar salted,
lightly smoked soft cheese or a soft goat’s cheese
handful of pea shoots
pinch of black fennel seeds
sea salt and freshly ground black pepper
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.