Cheese and wild boar sausage

  • Preparation Time90 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
16 red Roma tomatoes, washed and quartered
12 yellow Roma tomatoes, washed and quartered
Extra-virgin olive oil, to coat and to taste
4 tbsp. thinly sliced fresh basil leaves, plus leaves for garnish
1 loaf rustic italian loaf, thinly sliced and toasted with salt and olive oil
4 tbsp. finely chopped fresh Italian flat-leaf parsley leaves for garnish
3 tbsp. finely chopped rosemary leaves
4 tbsp. fresh minced garlic, divided
Freshly cracked black pepper
4 links wild boar sausage
200g diced onions
2 tsp. red pepper flakes
500ml masala wine
500ml chicken or vegetable broth
600g crumbled soft artisanal goat cheese, divided
1 to 3 tbsp. unsalted butter
1 lemon, juiced
500g potato gnocchi
300g grated mozzarella cheese
1) Preheat oven to 190C/Gas Mark 5.

2) In large mixing bowl toss tomatoes (separately) with a light coating of olive oil, a pinch of each of the herbs, 2 tbsp. of the garlic, salt and pepper. Lay in single layer on a baking sheet. Place in preheated oven and cook until wilted, about 20 minutes, reserving all pan drippings to add into finished sauce. Place all red tomatoes in food processor and puree, reserve.

3) Set yellow tomatoes aside. While tomatoes are cooking in the oven, place sausage on a baking sheet and place in the oven until partially cooked, about 15 minutes. When ready, cool slightly then slice into 1-cm pieces, reserve.

4) Bring a large pot of salted water to a boil, then keep simmering until ready to use.

5) In a large sauce pan on medium-high heat saute the onions in a light amount of olive oil until translucent, constantly stirring. Add 2 tbsp. garlic, red pepper flakes, basil, parsley, rosemary, partially cooked boar sausage and the marsala wine. Cook until the marsala reduces by half, or several minutes.

6) Add pureed red tomatoes, yellow tomato quarters, and the stock, stir and bring to a simmer.

7) Fold in the 500g goat cheese and pan drippings and adjust seasoning with salt, pepper, butter and lemon juice.

8) Cook the pasta in the simmering water until it floats, cook for an additional 1 minute. Strain and mix into sauce. Place in individual serving dishes, top with grated mozzarella and remaining goat cheese, place in preheated oven and bake on a baking sheet for 10 minutes or until cheese is melted and begins to brown. Finish browning cheese with a small torch if desired. Let stand 5 to 10 minutes, garnish with basil and parsley leaves, toasted crostini and serve!

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