Ingredients
- 400 g salsiccia
- Olive oil
- 1/2 fennel
- 6–8 large leaves of kale (or 200 g spinach)
- 1 large shallot
- 4 cloves of garlic
- 200 ml chicken stock
- 100 ml sweet or dry white wine
- 300–400 g orecchiette (fresh, if available)
- Salt & pepper
- Dried chilli flakes
- Parmesan cheese
Instructions
- Cut the salsiccia into small slices (1–2 cm thick) and fry them with olive oil.
- Remove from the pan and set aside, keeping the juices in the pan.
- Chop the fennel into very thin slices.
- Boil the kale leaves for 2–3 minutes. Take the leaves out of the pan
and keep the water. - Chop the shallot and the garlic and fry them in the pan with the sausage juice.
Add a little olive oil if necessary. - Add the fennel and cook until tender.
- Add the chicken stock and wine and bring to a boil. Season with salt and pepper.
- Reduce the stock and wine to 2/3 of the liquid.
- Cook the orecchiette in the kale water according to the instructions on the packet
and drain. Keep some of the cooking water. Mix with the fennel, shallots, salsiccia, garlic and stock. - Stir in some chilli flakes and a spoonful of the cooking water.
- Cut the kale into small pieces and mix it in. Top with grated Parmesan cheese.
Recipe: Nathalie Hoffmann-Dondelinger
Notes
Salsiccia (with or without fennel), as well as fresh orecchiette, are available in almost all Italian delicatessens.
