A Winter Warmer of a Supper…tagliatelle with leeks and sausages

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A simple yet luxuriant dish to greet your family with on a Jack Frost nipping night.

Try and get hold of the best pork sausages you can – preferably Italian, if not, choose ones with a high meat content.

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For 4

6 sausages

50 gm salted butter

4 tbsps olive oil

1 leek, cut in half lengthways, sliced and rinsed

A small handful of fresh thyme leaves or a good level tbsp of dried

200 gm chestnut mushrooms, cleaned and sliced thinly

100 ml dry white wine

200 mll double cream

500 gm tagliatelle or pappardelle pasta

A good handful of chopped flat leaf parsley

Skin the sausages and place in a bowl. Add the thyme, and a little salt and a good grind of black pepper. Melt the butter in a  large frying pan – I used a sauté pan. Fry the sausage meat and the leek for 10 minutes on a medium heat, stirring and breaking up the sausage meat. Try to crumble the meat as it cooks and browns.

Add the mushrooms and cook for a further 5minutes. Pour in the wine and cook for another minute before pouring in the cream, stirring and cook for 2 minutes on a low heat now.

Set to one side away from the heat. 

Cook your pasta. Drain and tip back into the same pan. Pour over the creamy sausage meat mixture and the parsley and stir everything together well.

I promise you – this is a dish your friends and loved ones will want you to do again and again. I loved making it – another brilliant recipe from Gino D’Acampo. Grazie!

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OK, I forgot to take all the pics….

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OK, I forgot to take all the pics....

….so you will have to take it from me that tonight’s supper was a 3 course delight. Late, mind…leaves on the line, hurricanes, fences down, hair lightly ruffled etc all of which caused us to not begin supper until 8.30pm… but all worth it – and if Annie’s other half is tuning in, it was all healthy too, James!

Starter…as in the pic above…slices of fennel doused in lemon juice and olive oil wrapped in prosciutto crudo with cherry toms and fennel salami – finocchiona – with a drizzle of fig balsamic. Main course – and this was very good – really very good – tagliatelle with a creamy basil sauce. Into a blender – pop a big handful or two of basil, a clove of garlic peeled and sliced, two tablespoons of white wine vinegar, a teaspoon of dijon mustard, a teaspoon of capers and enough olive oil to give it a thick, just about runny, consistency. Blitz! Add to a bowl and add 2 or 3 dessert spoons of single cream. Cook your tagliatelle, drain it, stir in the sauce and serve – scattering over some toasted pine nuts if you will – they only take a minute or two in a dry frying pan. And of course we all grated over some parmesan.

I actually prefer this to my normal straight pesto sauce. It was simply unctuous.

OK – to finish off, I sliced a fabulous crisp Italian pear and placed a large piece on a small saucer to which I added a thin slice of creamy gorgonzola. This was all washed down with an amazing Malbec from Argentina called Alamos – purchased from those lovely people in Majestic in Winchester. Possibly a contributory factor as to why I forgot to photo the main course and the dessert! Hey – but it was all fab and each of the 3 dishes complimented each other marvellously.

Oh…and in the photo I was not just the only one drinking- the others just hadn’t arrived at the table yet!

Right – nearly 10.15 pm. Time to laze by the woodburner and dream about tomorrow’s supper….

Creamy Dreamy Salmon Tagliatelle

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Creamy Dreamy Salmon Tagliatelle

Simple dish – I am sure it is not new to any of you but it is one of our family stand by quick suppers. I love it. They love it . We all love it!

Ingredients for 4:

100 gm of smoked salmon cut into strips
300 gm tagliatelle
25 gm butter
175 gm single cream
Roasted red peppers cut into strips – or you could use them drained from a jar
Flat leaf parsley chopped
A little black pepper

Melt the butter in a frying pan. Add the cream, black pepper and warm through gently for a couple of minutes. Add the salmon and the peppers. (You could do this dish just with either ingredient if you were so inclined of course.) Toss in the drained cooked tagliatelle and the chopped parsley and stir round. You should not need salt but I daresay there are some folk who might want to add a brisk grind of sea salt at this juncture. But not for me – the smoked salmon is salty enough.)

A dreamy dish for a summer evening supper…… or…… salmon chanted evening! (Oh dear…ouch!)