FENNEL SAUSAGE AND SAGE PAPPARDELLE 

Screen+Shot+2018-10-11+at+14.05.35.png

FEEDS – 4 | PREPARATION TIME – 5-10 MINUTES | COOKING TIME – 12-15 MINUTES

INGREDIENTS:
FENNEL, SAUSAGE AND SAGE –

GENEROUS GLUG OF OLIVE OIL
1 WHITE ONION- DICED
5 GOOD QUALITY PORK MINCE
2 CLOVES OF GARLIC- PEELED AND CRUSHED
1 HEAPED TBSP FENNEL SEEDS
TWO SPRIGS OF SAGE, LEAVES PICKLED AND ROUGHLY CHOPPED
SPRINKLE OF SEA SALT FLAKES
GENEROUS SPRINKLE OF WHITE PEPPER

GOOD GLUG OF OLIVE OIL
SMALL BUNCH OF SAGE LEAVES- LEAVES PICKED FROM STALKS
2TSP FENNEL SEEDS
40G PECORNIO – FINELY GRATED

HEAT A GENEROUS GLUG OF OIL IN A NON-STICK FRYING PAN THEN ADD IN THE DICED WHITE ONION | COOK OVER A MEDIUM TO LOW HEAT UNTIL SOFT AND TRANSLUCENT, AROUND 8-9 MINUTES, REMOVE AND SET TO ONE SIDE | PLACE YOUR PAN BACK ON THE HOB AND INCREASE THE HEAT, ADD A GOOD GLUG OF OIL AND ONCE HOT ADD IN THE PORK MINCE, ALLOW TO TURN CRISP AND GOLDEN | NEXT ADD IN THE GARLIC, FENNEL SEEDS, A SPRINKLE OF SEA SALT FLAKES AND WHITE PEPPER PLUS THE FRESH HERBS | ALLOW TO COOK FOR ANOTHER 2-3 MINUTES, SET TO ONE SIDE AND KEEP WARM UNTIL THE PASTA IS READY.

FOR THE CRISPY SAGE LEAVES AND FENNEL, PLACE SEVERAL GENEROUS GLUGS OF OLIVE OIL IN A SMALL FRYING PAN OVER A HIGH HEAT, ONCE HOT (TEST WITH ONE LEAF FIRST- IT NEEDS TO FIZZ IMMEDIATELY) FRY UP THE SAGE LEAVES AND FENNEL SEEDS IN BATCHES UNTIL DARKENED AND CRISP- DRAIN ON PAPER TOWEL

BRING A LARGE PAN OF SALTED WATER TO THE BOIL THEN ADD THE PASTA AND COOK AS PER INSTRUCTIONS | COOKING UNTIL AL DENTE. REMOVE THE PASTA BY TRANSFERRING USING TONGS, PLACING THE PASTA STRAIGHT INTO THE PORK MINCE ALONG WITH A SPLASH OF THE PASTA WATER

SERVE WITH A GENEROUS HELPING OF CRISPY SAGE AND FENNEL SEEDS PLUS SOME FINELY GRATED PECORINO