- 2 tbsp extra virgin olive oil
- 50g/1¾oz red onions or spring onions, roughly chopped
- 120g/4¼oz soft, spicy Calabrian or Tuscan sausage (or a very soft cooking chorizo), skin removed, meat crumbled
- 50ml/2fl oz Marsala wine
- 120g/4¼oz broad beans, shelled
- 120g/4¼oz peas, shelled
- 1 handful basil, roughly chopped
- 1 handful flatleaf parsley, roughly chopped
- 1 handful mint leaves, roughly chopped
- 30g/1oz Sardinian ricotta mustia (available from Italian delicatessens) or a similar salted, lightly smoked soft cheese or a soft goats’ cheese
- 1 handful pea shoots
- pinch black fennel seeds
- sea salt and freshly ground black pepper
- Heat 4 teaspoons of the olive oil in a large saucepan. Add the onions and a pinch of salt. Fry the onion over a low heat until soft and translucent. Add the sausage, turn the heat to high and cook until the sausages are browned all over. Add the Marsala and let it evaporate.
- Blanch the broad beans and peas in salted boiling water for 30 seconds. Drain well and mix with the onion and sausages. Cover the pan with a lid and continue to cook over a medium heat for about 5 minutes.
- Add all the herbs and a tablespoon of olive oil. Season with salt and pepper.
- To serve, arrange the sausage mixture on warm serving plates. Crumble over the ricotta mustia and top with the pea shoots and a sprinkling of the fennel seeds.