DAN MEDCALF’S SAUSAGE, FENNEL & BROCCOLI LEAF PASTA - Salumi Australia
“This is one of the easiest and tastiest pasta dishes on the planet” says Daniel Medcalf, a chef well-versed in Italian cuisine thanks to a background leading the kitchens at Sydney’s Icebergs...
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Ingredients
- 2 tbs olive oil
- 1 Salumi Australia pork and fennel sausage coil
- 1 tsp fennel seeds
- 1 tsp chilli flakes
- 4 garlic cloves finely chopped
- ¼ cup dry white wine + 150ml for personal consumption while cooking
- 1 cup chicken stock
- 1 tbsp salted butter
- Half bunch broccoli leaf (Gia Lan), half brunch broccolini – roughly chopped
- Handful of grated Parmigiano Reggiano, plus extra to serve
- A bag of short pasta like orecchiette
- Sea salt and freshly ground black pepper to season
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