Ingredients

• 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

Directions

• 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.