Italian Sausage, Broad Beans and Peas

A hearty Italian dish featuring browned spicy sausage, blanched broad beans, and fresh peas, topped with smoked ricotta and herbs.

Quick Italian Main Course High Protein Sausage

Estimated Nutrition

Calories

247.1

kcal / serving

988.4 kcal total

Carbs

9.6g

per serving

38.4 g total

Fat

18.2g

per serving

72.8 g total

Protein

11.1g

per serving

44.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Ricotta Mustia

Crumbled; or soft goat cheese

LegumesPulses

120

Broad Bean

Shelled

Liquids

Marsala Wine

Meat

120

Calabrian Sausage

Skin removed, meat crumbled; alternatively use Tuscan sausage or soft chorizo

NutsSeeds

handful

Basil

Roughly chopped

handful

Flat leaf Parsley

Roughly chopped

handful

Mint Leaf

Roughly chopped

pinch

Fennel Seed

Black seeds

pinch

Sea Salt

pinch

Black Pepper

Freshly ground

OilsFats

Extra Virgin Olive Oil

Divided use

Vegetables

Red Onion

Roughly chopped; alternatively use spring onions

120

Pea

Shelled

handful

Pea Shoot

Method

Heat 20ml of olive oil in a large saucepan and fry onions with salt until soft.

Plate the mixture and top with crumbled ricotta, pea shoots, and fennel seeds.

Stir in chopped herbs and 15ml of olive oil, then season.

Cover and cook over medium heat for 5 minutes.

Drain vegetables and mix them with the sausage and onions.

Blanch broad beans and peas in boiling water for 30 seconds.

Pour in Marsala wine and cook until the liquid evaporates.

Add sausage and cook over high heat until browned.