PISAREI PASTA WITH BRAISED CHICKPEA & SAUSAGE
SERVES 6
INGREDIENTS
• ½ cup (125ml) extra virgin olive oil, plus extra to serve
• 500g Italian pork sausages, casings removed, chopped
• 1 onion, chopped
• 3 garlic cloves, crushed
• 2 tbsp rosemary leaves, chopped, plus 2 extra sprigs
• 1 cup (250ml) red wine
• 2 x 400g cans chickpeas, rinsed, drained
• 2 x 400g cans chopped tomatoes
• 400ml chicken stock
• 1 tsp balsamic vinegar
• Finely grated pecorino, to serve PISAREI
• 30g dried breadcrumbs
• 400g fine semolina, plus extra to dust
METHOD
1 For the pisarei, place breadcrumbs, semolina and 1 teaspoon salt flakes in a food processor and whiz until combined. With the motor running, slowly add 240ml warm water until dough comes together. Transfer dough to a floured surface and knead for 2 minutes or until smooth and elastic. Cover with plastic wrap and chill for 30 minutes. Divide dough into 6 equal pieces and roll each into a thin sausage. Pinch 1.5cm pieces of dough from each sausage. Press and roll each piece on a floured surface, using your thumb to make an indent. Place on a lined tray dusted with semolina. Set aside. 2 Meanwhile, heat 2 tablespoons of oil in a large saucepan over medium-high heat. Add sausage meat and cook, breaking up with a wooden spoon, for 8 minutes or until browned. Add onion, garlic and rosemary leaves and cook, stirring occasionally, for 5 minutes or until onion is softened. Add wine, bring to a simmer and cook for 3 minutes or until reduced by half. Add chickpeas, tomatoes and stock and bring to the boil. Reduce to a simmer and cook, stirring occasionally, for 30 minutes or until thickened slightly. Stir through vinegar.
3 Meanwhile, to make the crispy rosemary, heat remaining ⅓ cup (80ml) oil in a small frypan over high heat. Add extra rosemary sprigs and cook for 20 seconds. Transfer to paper towel to drain.
Bring a large saucepan of salted water to a boil. Add the pisarei and cook for 3-4 minutes or until they float. Drain, transfer to sausage mixture and stir to combine. Drizzle with extra oil and scatter with crispy rosemary and pecorino.