Keara’s Dish – Creamy White Sausage Ragu Orecchiette

1. Measure 450g of water post-boiling 
2. In a large mixing bowl, combine the semolina flour, semola rimacinata and salt
3. Gradually incorporate the boiling water into the flour mixture using a fork, stirring until a dough forms
4. Turn the dough onto a clean work surface and knead until smooth and elastic
5. Place the dough back into the bowl and cover it with plastic wrap to allow it to rest at room temperature for 15 minutes to develop the gluten
6. Unwrap and knead the dough once more
7. Place the dough ball back into the bowl and cover up with plastic wrap for an additional 15 minutes
8. Form dough into a ball again
9. Divide the dough ball into thirds lengthwise. Work in stages and put the rest of the dough back in the bowl and cover with plastic wrap
10. Cut each third into 1-inch thick columns. With the heels of your hand roll each piece of dough into a long rope, about ½ inch thickness
11. Slice the cylinders into small, evenly-sized discs. Toss some of the discs in a resealable bag with a small amount of flour to prevent sticking. Leave the rest of the discs on a clean surface 
12. Using the flat side of a butter knife, press and drag down the sides of each disc to form the characteristic orecchiette shape. Continue this process with the remaining pasta dough 
13. Place the orecchiette-shaped pasta on a tray and freeze until solid. Once frozen, they are ready to be boiled. (If you do not want to use all the pasta, it can be stored for up to 2 weeks in the freezer).

To Serve:

• Bring a large pot of salted water to a boil
• Add the frozen orecchiette to the water, stirring gently to prevent clumping
• Cook for 3-4 minutes or until al dente
• Drain and serve with white sausage ragu 

This method creates a rich, complex sauce where each ingredient contributes to a harmonious blend of flavours. The slow cooking process allows the ingredients to meld beautifully, resulting in a satisfying dish. 

1. Start by preparing the vegetables. Finely mince the garlic, dice the onions, and thinly slice the fennel after removing its core
2. In a large deep frying pan, stove-top safe casserole dish, or Dutch oven, melt butter with oil over moderate heat. Gently fry garlic until golden, then remove and reserve
3. Add the onions and cook until they turn translucent. Add the fennel and cook for 10-15 minutes until tender
4. Meanwhile, mix sausage meat with fennel seeds, thyme, oregano, salt and pepper
5. Increase heat to high. Push vegetables to the side of the pan and add the sausage. Allow it to sear undisturbed for a few minutes on each side, developing a flavorful crust and maintaining its texture
6. Break the sausage into chunks and combine the vegetables. Continue cooking until meat is thoroughly browned
7. Add milk first, bring to a boil and then reduce heat to low. This step protects the meat from the wine’s acidity. Next, add wine and reduce again
8. Pour in stock, lower the heat and partially cover. Simmer for 30-45 minutes. Introduce the cream and continue simmering for an additional 45-60 minutes
9. Remove from heat. Fold in fresh parsley and grated parmesan
10. Serve with your homemade orecchiette or any store-bought pasta (prepared to package instructions)

1. Wash and dry the mixed greens. Tear and chop into bite-size pieces and place in a large salad bowl
2. Using a sharp knife, thinly slice the fennel bulb. Add to the greens
3. Slice the nectarines into thin wedges and gently fold into the salad
4. In a small bowl, whisk together the apple cider vinegar, olive oil and salt
5. Drizzle the dressing over the salad and toss gently to coat evenly
6. If using, sprinkle pumpkin seeds over the top for added texture