Fennel sausage ragù with 'nduja

This stunning fennel sausage ragù recipe is delightfully rich and intense, with a kick of heat thanks to a little 'nduja. Liquid from Sorella's fermented fennel is used in the ragù, as well as their homemade salumi mixture in place of the salami here. If you happen to have some fennel fermenting liquid handy, use 100ml of it in place of half of the wine. This recipe was developed by Dean alongside Robin Gill at Sorella, where Dean is head chef.

First published in 2018
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Ingredients

Metric

Imperial

Pork ragù with 'nduja

Tagliatelle

  • 6 eggs
  • 60g of egg yolk
  • 100g of semolina, preferably Gilchesters
  • 200g of ciabatta flour, preferably Gilchesters
  • 450g of 00 flour
  • 25ml of virgin olive oil
  • 5g of salt

To serve

Equipment

  • Food mixer fitted with a dough hook
  • Blender
  • Pasta machine

Method

1
To make the pasta, mix the eggs and yolks with the semolina and ciabatta flour and set aside for 30 minutes at room temperature – this will allow the gluten to develop. Tip into a food mixer fitted with a dough hook, add the remaining ingredients and mix on a slow speed for 20 minutes. Remove from the bowl, immediately wrap in cling film and leave to rest overnight in the fridge
  • 6 eggs
  • 60g of egg yolk
  • 100g of semolina, preferably Gilchesters
  • 200g of ciabatta flour, preferably Gilchesters
  • 450g of 00 flour
  • 25ml of virgin olive oil
  • 5g of salt
2
To make the ragù, caramelise the sausage meat in batches until golden, draining the pan of fat after frying each batch. Deglaze the pan with a splash of the pork stock and set aside
3
In a separate pan, caramelise the salami then add the shallots and cook until soft. Add the passata, reduce until almost dry, then add the caramelised mince and stock. Simmer until everything is soft, for approximately 60 minutes. Meanwhile, place the pepper over a hot barbecue or open flame until the skin has blackened all over. Place in a bowl, cover with cling film and allow to cool
4
Toast the fennel seeds, coriander seeds and dried chilli in a dry pan until aromatic. In a separate pan, add a dash of oil and sauté the garlic until golden. Add the toasted seeds and chilli, cook out for 1 minute then add the wine (or fennel liquid, if using) and lemon zest. Bring to the boil then blend the mixture until smooth in a blender. Stir through the 'nduja and add to the ragù
5
Remove the pepper from the bowl and peel away the blackened skin, discarding the seeds and stalk. Chop the flesh and add to the ragù, along with the capers
6
Roll your pasta to a 1.5mm thickness then cut the sheets into 6.5mm ribbons. Set aside, tossed in semolina, until ready to cook
7
When ready to serve, bring a large pan of water to the boil and bring the ragù to a simmer. Boil the pasta for 1 minute 30 seconds, then drain and stir into the ragù for approximately 30 seconds, until fully cooked through. Stir through the parsley and taleggio, divide between plates and grate over some Parmesan just before serving
First published in 2018
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With an unwavering dedication to finding the best ingredients around and amplifying their flavour through a variety of techniques, Dean Parker is an exciting young chef who rose through Robin Gill's restaurant empire and now heads up his own restaurant in Glasgow.

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