Pasta Express Bali

SAUSAGE GNOCCHI

Ingredients

4 spicy higher-welfare sausages (at least 80% meat)
2 teaspoons fennel seeds
2 sprigs of fresh rosemary
125 ml Chianti
200 g tenderstem broccoli
700 g passata
400 g gnocchi
2 tablespoons fat-free natural yoghurt

https://youtu.be/oLe6A6mh7ho

FETTUCCINE all' ALFREDO
Ingredients

½ x homemade fettuccine
150 ml double cream
150 ml single cream
1 large free-range egg
60 g Parmesan cheese , plus extra to serve
fresh truffle or 1 whole nutmeg, for grating
Truffle oil

Bring a large pan of salted water to the boil over a high heat, then add the fettuccine and cook for 1 to 2 minutes, or until al dente.

Meanwhile, make the sauce. Gently heat the cream in a large frying pan on a low heat, separate the egg yolk (save the white for another day) and whisk into the pan. Finely grate and gently whisk in the Parmesan, then season well with sea salt and black pepper.

Using tongs, drop the fettuccine into the sauce and toss well, adding splashes of the cooking water to loosen into a lovely, silky sauce.

Serve with shavings of truffle or gratings of nutmeg (if using), a good grating of Parmesan and a drizzle of truffle oil.