Spring vegetables on repeat
Spring vegetables on repeat
plus a reliable sausage ragù
Good morning!
It’s been a bit of a hectic time with work (I won a Melbourne Food and Wine Trailblazer award!! plus lots of shoots nd interviews for the upcoming book release) and family things (birthdays (mine and Haruki)/Father’s Day/taking care of my mum) so I am a little behind with sending this newsletter out, so sorry! But I’m sharing two lovely recipes for you today and will send another one next week too!
Spring is here and I am straight into loving on spring greens, like broad beans, fresh peas and new season zucchini. Waiting for zucchini flowers, but I hear they’re just around the corner. Last night I made a Spring minestrone with zucchini, artichokes, peas and broad beans. Topped with some goat’s cheese and good olive oil. So good! I will make it again and share it here I think!
Today for my paid subscriber community, it’s a recipe which I think you will love and have on repeat all spring and summer long! I’ve already made it several times since last week. Raw and cooked vegetables tossed through an almond, herby pesto-ish dressing. It’s incredibly addictive and I love to serve with beef tagliata. One 500 g porterhouse steak, cooked medium rare and sliced to feed a crowd. The recipe is rather versatile too. Hazelnuts or pine nuts can be used instead of almonds, and the herbs can be subbed for others as you desire.
I’m also coming to the end of my pasta class season (I love doing them in the cooler months, in summer, not so much)! And so I thought I would share with you all the sausage ragu I’ve been making in the classes to serve with the fresh pasta! It’s so simple but so full of flavour!! By the way, there is just one ticket left for Friday 13th September!
PLUS only 2 and a bit weeks until Good Cooking Every Day hits the stands!!!!
I almost can’t believe it and am so excited! I’ll send a seperate newsletter in the coming days with all of the events! Will be so lovely to see you at something <3 And if you’re still keen to pre-order, I’ve linked the landing page below where you can choose your bookseller or retailer! Your local bookseller can order it for you too!
Have a great weekend!
Julia x
Sausage ragù
Serves 4-6
2 tbsp extra virgin olive oil
1 brown onion, halved and finely sliced
3 sprigs oregano
300 g pork and fennel sausages, casings removed
100 ml dry white wine
800 g tinned tomato polpa
Sea salt
400 g of your chosen pasta
Grated parmigiano reggiano, to serve
In a large saucepan, warm the olive oil over a low heat and add the onion with a good pinch of salt. Cook for 12-15 minutes or until the onions have softened and are beginning to colour. Stir often to ensure they don’t burn. Add the oregano and the sausage meat, breaking it up with the back of a wooden spoon. Increase the heat to medium high and brown the sausages. Pour in the wine and use the wooden spoon to scrape the bottom of the pan. Add the tinned tomatoes, one can worth of water and a pinch of salt. Bring the sauce to a simmer then reduce to low and half cover with a lid. Cook gently for 45 minutes - 1 hour until thick and rich.
You can either cook the pasta to just under al dente and finish cooking in the sauce with some pasta water, or add some of the ragù to a serving bowl, add the al dente pasta then finish with more ragù and toss with some grated parmigiano reggiano, then serve.
Spring Vegetables + herby pesto-ish dressing
Serves 4
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