... Cadiz, Palermo, Copenhagen and more... Rick Stein goes in search of good food in fabulous locations, and all of them just a quick hop, skip and a jump from the UK. Lift them onto a plate and set aside. BBC Studios 28,541 views. Peel and finely mince the garlic and shallots. Run through a pasta machine to make tagliatelle, or using a knife or pizza cutter, cut into 5mm wide ribbons. Add the chopped fennel, and fennel seeds, then crumble in the dried chilli. Fennel sausages with lemon potatoes. Heat a large frying pan over medium heat, add Italian sausage meat and fry for approx. While the pasta is cooking, remove the sausage from its casing and break the meat up a bit with your fingers. Rick Stein's Mediterranean escape begins in Marseille. A timballo of oven-baked anelletti is the most popular “pasta bakes” in Sicily, particularly for Sunday lunches, special occasions and holidays such as Christmas.It takes a little time to make but the looks on your guests’ faces will make it worth it! Heat the oil in a sauté pan or deep frying pan over a medium heat, add the onion and cook for 4–6 minutes until softened but not coloured. He catches the ferry to Bastia, where he is invited to a typical Corsican feast. Remove sausage meat from casing and chop roughly or crumble. Slice the bulb in half lengthwise, remove core then slice each half in ¼-inch-thick lengthwise slices. In researching and testing this recipe, I was inspired by a couple of other recipes. 5 min. Pour in the wine and cook until reduced in volume by half, then add the cream and chicken stock. Twist the sausages into 7.5cm/3in lengths and separate them into individual sausages. Add the onion, garlic and another tablespoon of oil to the casserole dish and fry until soft and lightly golden. 400g fresh or good quality dried tagliatelle (or homemade as per Rick Stein’s recipe) 400g sausagement; 1 tbsp olive oil; 1 medium onion, chopped; 2 sticks celery, chopped; 3/4 tsp fennel seeds, roughly ground in pestle and mortar; 1/4 tsp chilli flakes; 1 sprig rosemary, leaves finely chopped; I large clove garlic, crushed; 150ml dry white wine Rick Stein’s favourite seafood recipes | Chefs | The Guardian He catches the ferry to Bastia, the ancient capital of Corsica, where he is invited to a typical Corsican feast. Rick Stein has launched Stein’s at Home recipe boxes, bringing his authentic dishes of fresh Cornish seafood straight to your door. When ready to serve, cook the tagliatelle in plenty of salted water for about 4 minutes until al dente, drain and add to the ragù pan and mix in. Finely chop and add the rosemary leaves, then cook for a further 10 minutes, or until the fennel has softened. oh, and I started a youtube channel! Preheat the oven to 180C/350F/Gas 4. Save this Provençal fish pasta with fennel seeds, anchovies, tomatoes and olive oil recipe and more from Rick Stein's French Odyssey: Over 100 New Recipes Inspired by the Flavours of France to your own online collection at EatYourBooks.com 450g/1lb luganega sausages (available from specialist Italian or Continental grocers), or other nice meaty pork chipolatas, 750g/1½lb small waxy potatoes, peeled and each cut into quarters. ... Sausage casserole with cabbage and butter beans ... Rick Stein - BBC - Duration: 2:35. Add the fennel seeds and cook gently until the fat renders and the meat browns, approx. https://www.finecooking.com/recipe/penne-with-sausage-fennel-and-pecorino Cook on a medium heat for around 10 minutes stirring from time to time. If you are using ordinary sausages, add a teaspoon of fennel seeds to the onions when frying. Fennel seeds - 2 tbsp Onions - 2 large Sausages - 2 per person so 750g - best you can get, lamb, venison and good pork all work well, just make sure flavour doesn't clash with fennel. Rick Stein embarks on a series of culinary long weekends in search of food excellence and brilliant recipes, heading to markets, restaurants, wineries, cafes and bars. Add the leeks to the pan and season. Stir in the potatoes, browned sausages, lemon zest and juice, bay leaves, half the chopped parsley, ½ teaspoon salt and ten turns of the black pepper mill. Chop and reserve 2 tablespoons fronds and chop bulb. Rick Steins Fennel sausages braised with lemony potatoes and bay leaves May 22, 2011 Its been a while, not sure how I managed to let work get in the way of blogging ... anyway here's a little simple supper dish from Rick Stein that I was reminded of by Saturday Kitchen yesterday. Add the sausages and fry until nicely browned all over. Trim the fennel bulb, removing any tough outer parts, reserving the fronds. You don’t need a pasta machine to make your own tagliatelle – if you don’t have one, give it a go with a rolling pin. One was from Giada de Laurentiis, her recipe uses orechiette, sun dried tomatoes and capers. Preheat the oven to 180C/350F/Gas 4. Delicious. Meanwhile, fill a large pan with the boiled water and some salt, and cook the Baked Anelletti from Palermo. Cook over a low heat for 10-12 mins until softened and just starting to caramelise. Pour in the wine and passata and top up with 400ml water, give it a stir, then pop the lid on. Stir in the garlic, https://www.rickstein.com/blog/rick-steins-long-weekends-episode-5-bologna Nutrition: per serving Calories 464kcals Fat 36.3g (20.5g saturated) Protein 6.2g Carbohydrates 27.7g (13.4g sugars) Fibre 0.8g Salt 0.8g https://www.rickstein.com/blog/recipes-from-rick-steins-long-weekends-palermo He also … Season with salt and pepper then put a lid on the pan and simmer gently for half an hour. Try this pasta dish featuring fennel, sausage and spinach. Serve in warmed bowls with freshly grated Parmesan. Using aubergine, garlic, chopped tomatoes, feta, basil and spaghetti chef Rick Stein makes a Pasta Norma. Garlic - 2 or more cloves Waxy Potatoes - 1.5kg Lemon - 2 Parsley (optional) Method Break up the sausage meat into a large lidded pan with a little olive oil, depending on how fatty the sausage meat is, as it may render quite a bit of fat. Fennel & sausage ragù with tagliatelle (page 38) ... Of course this was delicious - pasta, meat sauce and pecorino has to be good. Remove the lemon zest and sprinkle with the rest of the parsley before serving. Mar 8, 2020 - Rick continues his travels in Sicily, enjoying the colours and ambience of Catania's busy fish market. Boil a full kettle. Pour over the rest of the oil along with the water, cover tightly with the lid and bake for 30-40 minutes until the potatoes are tender. Preparation. 10 min. https://www.deliciousmagazine.co.uk/recipes/sausage-and-fennel-pasta-bake https://www.sbs.com.au/food/recipes/italian-pork-sausage-spaghetti The perfect sausages for this dish are those from specialist Italian or Continental delicatessens, luganega, which come in one long length. Here pulenda, a kind of polenta made with chestnut flour, takes pride of place along with figatellu, a strong-tasting local sausage. Ideally with a pasta machine or a rolling pin, roll out the pasta into a couple of thin sheets (about 2mm thick). Using sausage meat reduces the cooking time for this traditional dish, but the white wine and cream make sure nothing is lacking in flavour. See more Easy sausage suppers recipes (30). Rick Stein’s Mediterranean escape begins in Marseille. To make the pasta, in a food processor, combine the flour, eggs and salt, then tip onto a work surface and bring together in a ball of dough, cover in cling film and rest for 20-30 minutes. Add the onion, celery, fennel seeds, rosemary, chilli and garlic then cook for a further 15 minutes. Separate the strands and leave to dry on the back of a chair or spread out on a tray. Heat the olive oil in a large skillet over medium-high heat. Read about our approach to external linking. Heat one tablespoon of the oil in a 26cm/10in … Heat one tablespoon of the oil in a 26cm/10in shallow flameproof casserole dish. Trim stems from fennel bulb and cut away any brown spots from outer layer. 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