LAURA CASSAI'S PORK & FENNEL PAPPARDELLE RAGU
½ cup dried porcini mushrooms
2 onions, finely diced
2 garlic cloves, finely chopped
1 long red chilli, finely diced
400 g Italian pork sausage, skin removed and broken up
1tbsp fennel seeds
½ cup De Bortoli DEEN Sauvignon Blanc
Sea salt flakes
Extra virgin olive oil
Parmiggiano cheese, to serve
Boil some water in a kettle, then pour it over the porcini mushrooms and sit for 10 minutes to rehydrate. Don’t throw away the water.
In a frypan, heat some oil and add the onions, garlic and chilli and cook off for a few minutes until lightly coloured.
Add the porcini mushrooms, pork and fennel seeds and continue to cook until the pork has cooked through. Season.
Add a little of the porcini water, and reduce by half, then add the wine and cook out until again reduced by half.
Toss the cooked pasta through the sauce and enjoy.
EMMA'S TEMPURA VEGETABLES
CROWN'S MUSHROOM RISOTTO
MY MARKET KITCHEN
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