Wonderful wild garlic & sausage fusilli
Wild garlic can be found in meadows all over the country in April and it has a wonderful earthy flavour. Gennaro has even stumbled across some at a local park in the middle of London, so keep your eyes open. You should be able to get hold of it at good green grocers or your local farmer's market, but, if not, you can sort of mimic the flavours by blitzing some fresh spinach and a couple of cloves of regular garlic together, so you get a wonderful green garlicky sauce.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sausage | 100g cooked | 301 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 heaped teaspoons fennel seeds
- 2 dried red chillies, crumbled
- olive oil
- 4 higher-welfare coarse Italian or Cumberland sausages
- 4 handfuls wild garlic leaves, washed, or 4 cloves of garlic, peeled, plus 4 handfuls of spinach leaves, washed
- 320 g fusilli
- 1 lemon
- sea salt
- freshly ground black pepper
- 1 small handful Parmesan cheese, freshly grated, plus extra for serving