4

64 GOURMET TRAVELLER

2 tbsp olive oil

4 thick pork and fennel

sausages, skins removed,

broken into bite-sized pieces

6 garlic cloves, finely chopped

1 tbsp finely chopped

rosemary

1½ tsp fennel seeds

1½ tsp dried chilli flakes

125 ml (½ cup) dry white wine

125 ml (½ cup) chicken stock

4 cups (firmly packed) roughly

torn cavolo nero (about

1 bunch)

500 gm dried casarecce

50 gm finely grated parmesan,

plus extra to serve

¼ cup coarsely chopped

flat-leaf parsley

1 Heat olive oil in a large

casserole over high heat, add

sausage and cook, stirring

occasionally, until well browned

(4-5 minutes), then remove

from pan with a slotted spoon.

Add garlic, rosemary and spices

to pan, season to taste, and

stir until fragrant (1-2 minutes).

Deglaze with wine and reduce

until almost evaporated

(1-2 minutes), then return

sausage to pan with stock and

cavolo nero. Cover with a lid,

and cook until cavolo nero is

just wilted (2-3 minutes).

2 Meanwhile, cook pasta in

a large saucepan of salted

boiling water until al dente

(10-11 minutes). Drain, reserving

a little pasta water, then toss

pasta with sausage sauce,

parmesan and parsley, adding

pasta water to thin the sauce.

Season to taste and serve

topped with extra parmesan.

Mushroom and pine nut

brown rice bowlSERVES 4

Pine nuts are a particularly good match with mushrooms – try this

with pan-fried pine mushrooms when they come into season, too.

400 gm (2 cups) brown rice

3 tsp sesame oil

30 gm (about 6cm) ginger,

finely grated

80 ml (⅓ cup) light soy sauce

80 ml (⅓ cup) grapeseed oil

3 packets (about 150gm each)

mixed mushrooms, such as

shiitake, shimeji and wood

ear, coarsely chopped

2 garlic cloves, finely chopped

1½ tbsp caster sugar

60 ml (¼ cup) rice wine vinegar

4 eggs

40 gm (¼ cup) pine nuts

1½ tbsp roasted sesame seeds

Torn roasted nori, thinly

sliced spring onion and

gochujang (see note),

to serve

1 Cook rice in a large saucepan

of salted boiling water until

tender (18-20 minutes), drain,

add sesame oil and half the

ginger and soy and season

to taste. Cover and keep warm.

2 Meanwhile, heat 2 tbsp

grapeseed oil in a large frying

pan over high heat, add

mushrooms, sauté until tender

(1-2 minutes), then transfer to a

bowl with a slotted spoon. Add

1 tbsp grapeseed oil to pan with

garlic and remaining ginger,

season to taste, and sauté until

fragrant (1-2 minutes). Sprinkle

in sugar, allow to caramelise

(1 minute), then deglaze with

vinegar and remaining soy. Stir

in mushrooms, season to taste,

and return to bowl.

3 Wipe pan clean, then heat

remaining grapeseed oil over

high heat. Fry eggs until crisp

on the bottom and whites are

just cooked (1-2 minutes).

4 Meanwhile, coarsely crush

pine nuts and sesame seeds

with mortar and pestle.

5 Divide rice among bowls,

top with mushrooms, pine nut

mixture, nori and spring onion

and serve with gochujang.

NoteGochujang is available

from Asian supermarkets.

Casarecce with pork sausage,

cavolo nero and chilliSERVES 4-6

There’s no beating a warm, comforting bowl of pasta. Classic

Italian flavours – pork, fennel, cavolo nero and chilli – do the

trick here. Can’t find casarecce? Penne and rigatoni work a treat.