Roman Pork Sausage Ragu

250gm pork and veal sausages
150ml oil
80gm pancetta chopped
1 bay leaf
3 sprigs rosemary
2 sprigs thyme
5 cloves garlic finely chopped
2 red chillies chopped
1 med carrot chopped
1 1/2 brown onions chopped
3 sticks celery chopped
2 tbs tomato paste
3 cups red wine
2 1/2 cups water
400 tin chopped tomatos
salt and pepper
500gm pappardelle pasta

Skin the sausages and crumble the meat. heat a large heavy pan over medium heat. cook meat for 6-10 mins. add 100 ml oil, then pancetta, bay leaf, rosemary and thyme and stir.

add garlic, chillies, carrot, onion and celery, and stir well. cook over low heat for 10 min or un til onion is soft and caramelised.

stir in tomato paste,pour in wine and bring to a simmer. add tomatos and water and simmer partially covered for 35 - 40 mins.

Black Mussels with Chorizo

100ml olive oil
250gm chorizo finely chopped
6 shallots finely sliced
3 cloves garlic finely sliced
3 small red chilli es finely sliced
1 bay leaf
2 pinches saffron threads
2 cups of tomato puree or tinned tomatos
300gm risoni pasta
300ml dry white wine
1.5kg black mussels scrubbed and beards removed.
1/2 bunch flat leaf parsley chopped.

Heat 1 tbs oil in a large heavy based saucepan over high heat. Fry chorizo for 6-8 mins or until it begins to brown.

Add shallots, garlic chilli, bayleaf, saffron, and cook stirring occasionally for 5 minutes. Pour in tomato puree and simmer for 10 minutes then remove from heat.

add the pasta to a saucepan of lightly salted boiling water. Stir and bring the water back to the boil, then cook for 5 mins. Drain then mix 2 tbs of the oil throught the pasta, cover and keep warm.

Pour the wine into a large saucepan and add half the mussels. Cook, covered, over high heat for 2-3 minutes or until the mussels open. Remove the mussels and discard any that have not opened. Repeat with the remaining mussels. Remove the top shell and reserve . the cooking liquid.

add the chorizo mixture, parsley, pasta and mussels to the cooking liquid and bring to simmer over high heat

Karen Martiini - where the heat is Cookbook

Chicken and Pasta Soup

80gm breadcrumbs
150gm chicken mince
pinch nutmeg
3 sprigs thyme
8 sprigs of flat leaf parsely chopped
1 egg
salt and pepper
100 ml olive oil
2 brown onions chopped
8 cloves garclic chopped
2 stalks celery chopped
1/4 savoy cabage shredded
200gm pasta
8 cups chicken stock
25gm parmesan grated
squeeze of lemon to serve.

place breadcrumbs, mince, nutmeg, thyme, half the parsely, egg, salt and pepper in food processor. Process until it forms a smooth paste. Shape mixture into small balls, about the size of a 10c piece and set aside.

Heat olive oil in a large pan over low heat. Add onion, garlic, celery and a pinch of salt and cook gently for 15 mins. Add cabbage, pasta and stock, bring to the boil and simmer 4 mins. Place chicken balls into soup and simmer for 10 mins.

Serve soup topped with remaining parsley, parmesan and a squeeze of lemon.

Karen Martini - Where the Heart is Cookbook

Pizza Dough

400gm plain flour
100gm fin semolina
2 tsp salt
1 1/2 cups warm water
3 tbs olive oil
2 tsp (7g) dried yeast

Combine flour, semolina and salt in bowl and mix with Dough Hook attached..

Mix water and olive oil and yeast in a small bowl and stir to dissolve yeast.

Pour the water mixture into the flour mixture at low speed until combined and then high speed for 10 mins until combined and smooth and elastic.

Place dough in a lightly greased bowl, cover with plastic wrap and rest in a warm place for 30 min till dough has doubled in size.

Divide into four portions. The dough can be used at once or stored in the fridge overnight.

Makes 4 bases

Karen Martini

Where the Heart is Cookbook.