Pasta porri e salsiccia

500 gr pasta fusilli

2 porri / leeks

250 gr salsiccia / pork sausage meat

mezzo bicchiere di vino / half glass white wine

sale e pepe / salt & pepper

olio d’oliva / olive oil

Cuocere la pasta.

Cook the pasta.

Nel frattempo, tagliare i porri a rondelle e saltarli con olio d’oliva in una padella.

Meanwhile, slice the leeks and stir fry them in a pan with 2 tablespoons of olive oil.

Aggiungere la salsiccia a pezzetti.

Add the pork sausage meat crumbled.

Fare evaporare i liquidi di cottura e bagnare con il vino bianco, fare sfumare per 5/10 minuti.

Make the sausage juice evaporate and then add the wine, let it evaporate for 5/10 minutes.

Aggiungere la pasta e saltare per un paio di minuti. Servire con un poco di ricotta salata garttugiata.

Add the pasta and pan fry for a couple of minutes. Serve if you like with shaved matured ricotta cheese.

Scotch Eggs

6 eggs

250 g pork sausage meat

pepper

150 g breadcrumbs

2 tablespoons all purpose flour

if you like:

2 tablespoons chopped onion

Bring some water to a boil. Put 4 eggs into it and cook for 7 minutes. Retain from water and put in a bowl filled with cold water.

Meanwhile, mix well the pork sausage meat with 1 egg and 2 tablespoons of breadcrumbs (add here the onion if you like).

Peel the 4 eggs. Divide the sausage meat mixture into 4 parts and wrap each egg with one portion of this cover the whole egg maintaining the shape of the egg itself. (if you dip your hands with water it will be easier).

Now put the eggs in the flour, afterward in the remainin egg (slightly beat) and finally coat it with breadcrums. Fry in hot peanut oil for 7/8 minutes until golden.

Serve hot.