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Orzo with fennel & sausage
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½ tbsp olive oil
2 medium fennel bulbs, thinly sliced, fronds reserved
2 cloves garlic, sliced
½ tbsp fennel seeds
2 Cumberland sausages
35g pecorino, grated
10g basil, leaves only, larger ones shredded
1. Heat the oil in a frying pan over a low heat and fry the fennel for 15 minutes, covering with a lid after 10 minutes. Remove the lid, add the garlic and fennel seeds and fry for another 3-4 minutes before removing to a plate.
2. Prepare the orzo according to pack instructions. Drain, reserving some of the cooking water. Meanwhile, return the frying pan to the heat, increase to high and squeeze the sausage meat straight from the skins into the pan. Fry for 5-6 minutes until golden and there is no pink meat, breaking the meat up with a wooden spoon into rough 1cm chunks. Reduce the heat and return the fennel to the pan.
3. Add the drained orzo to the frying pan and stir through most of the pecorino, with a little orzo cooking water. Stir to combine, then divide between four bowls. Scatter with the remaining cheese, basil and fennel fronds together with some black pepper to garnish.
Typical values per serving:
source of fibre/1 of your 5 a day/source of protein
This recipe was first published in October 2020.
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