Thomasina Miers’ recipe for savoy cabbage and fennel sausage ‘lasagne’ | The simple fix

One of January’s nice pleasures (together with spending lengthy evenings in entrance of fires with cosy socks and loads to learn/watch) is to sink wholeheartedly into experimenting with new methods to cook dinner with winter’s stellar crop of greens. I’m nonetheless consuming mushrooms and squash in November; in December I’m wrapped up in Christmas recipes; so it is just in January that I can actually benefit from the delights of these steely, inexperienced brassicas and tender, comforting roots. How do you eat yours?

Savoy cabbage and fennel sausage “lasagne”

This is a spectacularly scrumptious option to eat a savoy, utilizing its leaves rather than pasta sheets for a light-weight however wealthy, creamy and completely indulgent lasagne.

Prep 15 min
Cook 1hr 20 min
Serves 6-8

2 tbsp olive oil, plus further to drizzle
1 onion, peeled and chopped
6 pork sausages
2 garlic cloves,
peeled and chopped
130g inexperienced lentils, rinsed in chilly water
1 tsp fennel seeds
½ tsp dried chilli flakes
1 small handful sage leaves,
1 x 400g tin plum tomatoes
250ml entire milk
savoy cabbage, leaves separated
2 eggs,
100g parmesan, grated
250g ricotta

Warm the oil in a medium pan over a medium warmth, add the onion, season and saute gently for 5 minutes. Remove the sausage from its pores and skin and crumble into the pan with the garlic, breaking apart the sausagemeat with a spoon so it doesn’t clump collectively. Once the onion is tender and the pork has colored slightly, add the lentils, fennel seeds, chilli and sage, and stir to coat within the fats. Add the tomatoes and milk, and simmer for 20 minutes.

Heat the oven to 180C (160C fan)/350F/fuel 4. Bring a deep pan of salted water to a boil. Cut out and take away the backbones of the cabbage leaves and lower the leaves into two or three items. Blanch the leaves within the boiling water for a couple of minutes to melt; do that in a number of batches. Once they’re cooked, switch to a colander to empty.

Stir the eggs and 75g parmesan into the ricotta and season. Spoon a 3rd of the sausage ragu into a big baking dish and cowl with a 3rd of the cabbage leaves. Repeat twice extra, then spoon on the ricotta combine and unfold it excessive. Sprinkle with the remaining parmesan and drizzle with slightly oil, cowl with foil and bake for quarter-hour. Remove the foil and return to the oven for one other 15-20 minutes, till the highest is fantastically risen and golden.

And for the remainder of the week …

I’d double the portions, make two lasagnes and put one within the freezer – there may be nothing higher than an edible hidden gem to whisk out at a second’s discover. Shred leftover cabbage into sizzling noodle dishes, or saute in butter as a scrumptious aspect.

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