PUBLISHED April 15th, 2015 04:00 pm | UPDATED June 12th, 2020 10:23 am
Last week, we shared Chef Anna’s Anchovies Beccafico recipe from Etna Italian Restaurant, but our capers didn’t stop with anchovies though. We also whipped up one of the signatures at her second restaurant, iO Italian Osteria, the Orecchiette with Saffron & Sausage Recipe.
Tip: the original recipes calls for pork sausage but you can use chicken or veal too!
Ingredients (serves 4)
400g orecchiette pasta
400g pork sausage (you can also use chicken or veal)
1 onion
2 garlic cloves
50g Italian parsley
100g Pecorino cheese (goat cheese)
150g cream
150 ml of white wine
2g saffron
50g extra virgin olive oil
Method
Chop onion and garlic. Pan fry both with olive oil. Add pork sausage and brown. Then, add wine and let it evaporate.
Meanwhile, add pasta to boil in salted water. When ready (al dente), add to the pan holding the sausage. Mix together, then add the cream and saffron.
Stir and let the flavours meld together nicely. Serve with a sprinkling of pecorino and a sprig of parsley.