Ingredients

  • For the pasta

  • Ground semolina gr 500
  • Warm water gr 240

  • For the sauce

  • Broccoletti kg 2
  • Garlic n. 2 cloves
  • Organic Extra Virgin Olive Oil to taste
  • Chilli pepper to taste
  • Salt to taste

  • For the seasoning

  • Sausage n. 2
  • Onion n. 1
  • Organic Red Wine ml 10
  • Fennel seeds to taste

Procedure

  1. Knead the ingredients for the fresh pasta, let the dough rest covered and form the orecchiette.
  2. In the meantime, prepare the sauce: heat Organic extra Virgin Olive Oil in a pan with a clove of garlic and a small piece of chilli pepper. Add the previously washed and blanched broccoletti and leave to gain flavour for a few minutes. Transfer everything to a blender and blend, adding more Organic Extra Virgin Olive Oil until a smooth, homogenous cream is obtained.
  3. Remove the casing from the sausages and work the inside with a little Organic Wine. Finely chop the onion and brown it in a pan with Organic Extra Virgin Olive Oil. Add the marinated sausage and cook over medium heat until the mixture is dry and golden. Finally, add the chopped wild fennel.
  4. Cook the orecchiette in plenty of salted water, drain them al dente and toss with the broccoletti cream. Complete the dish by scattering the fried sausage over the top.
  5. Serve piping hot.

EXTRA VIRGIN OLIVE OIL PAIRING

For this recipe, we recommend a Peranzana (Apulia) cultivar EVO Oil with a medium herbaceous fruitiness and hints of artichoke, almond and cut herbs. Bitter and spicy notes of medium intensity and extreme elegance.

ORGANIC WINE PAIRING

A red wine from Douro, blended from Touriga Nacional, Touriga Franca, and Tinta Roriz, is ideal for this rich dish. With aromas of ripe red fruit and spices, its structured body harmonizes with the savory and herbal components.