Post by Specalios on Apr 1, 2017 9:53:49 GMT
INGREDIENTS
400g free-range pork sausages
1 large fennel bulb
2 tbsp olive oil
150ml fresh chicken stock
10 fresh thyme sprigs
Handful of flatleaf parsley
3 fresh rosemay sprigs
50ml double cream
Zest of 1 lemon
200g fresh pappardelle
METHOD
01.Squeeze the meat from the sausages. Slice the fennel bulb in half lengthways, then cut into 1cm slices lengthways.
02.Heat the olive oil in a large, deep frying pan over a medium-high heat, add the fennel and sausagemeat, then fry, stirring often, for 15-20 minutes, breaking up the meat into chunks. The fennel should be tender with bite; the meat should be browned.
03.Meanwhile, put a large pot of salted water on to boil. Add the chicken stock to the fennel mix and bubble on a high heat for 3 minutes.
04.Finely chop the thyme, parsley and rosemary. Add to the pan with the double cream and the zest, then season.
05.Cook the pappardelle in the boiling water for 2-3 minutes until tender. Drain (reserving a good splash of the water), then gently mix the pasta through the sauce, adding a little lemon juice and pasta water if needed.
400g free-range pork sausages
1 large fennel bulb
2 tbsp olive oil
150ml fresh chicken stock
10 fresh thyme sprigs
Handful of flatleaf parsley
3 fresh rosemay sprigs
50ml double cream
Zest of 1 lemon
200g fresh pappardelle
METHOD
01.Squeeze the meat from the sausages. Slice the fennel bulb in half lengthways, then cut into 1cm slices lengthways.
02.Heat the olive oil in a large, deep frying pan over a medium-high heat, add the fennel and sausagemeat, then fry, stirring often, for 15-20 minutes, breaking up the meat into chunks. The fennel should be tender with bite; the meat should be browned.
03.Meanwhile, put a large pot of salted water on to boil. Add the chicken stock to the fennel mix and bubble on a high heat for 3 minutes.
04.Finely chop the thyme, parsley and rosemary. Add to the pan with the double cream and the zest, then season.
05.Cook the pappardelle in the boiling water for 2-3 minutes until tender. Drain (reserving a good splash of the water), then gently mix the pasta through the sauce, adding a little lemon juice and pasta water if needed.
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