A new favourite from ” The Weekend Cook” by Angela Hartnett. You need to use good sausages- ideally spicy Italian Sausages with fennel and chilli which can be bought in some supermarkets and Italian delicatessens. You can replace the peas with broad beans or leeks if you like.
Category Archives: Italy
Reply
Pasta with Pesto and Runner Beans (4)
Cheese Croquettes (4)
Tomatoes stuffed with Tuna( 4)
Pasta Peperonata (4)
Pork, Bread and Bay Skewers (4)
Beef Pizzaiola (2-4)
Sprouts with Rosemary, Lemon and Pecorino (4-6)
Pasta with Brussels Sprouts, Cheese and Potato (8-12)
When my better half and I were in Italy recently he ate a dish called Pizzoccheri on a number of occasions. That dish originates from Valtellina in Lombary and includes buckwheat tagliatelle, potatoes, savoy cabbage and Taleggio or Fontina Cheese. I have not yet managed to find a local source of the pasta and though it can be ordered online I am sure the dried version is not the same. This is Nigella Lawson’s Anglo version from her book ” Nigellissima”.