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SALVI'S Maurizio Cecco isn't the kind of chef who likes to make a big deal out of what he does.
He comes up with a fast, unfussy recipe that'll nonetheless blow you away with its taste.
“There's nothing difficult about anything we cook,” he says when we ask him for a simple recipe we could cook ourselves at home. “It's all easy.”
It's the kind of confidence that comes from knowing that your food is good, so you don't have to mystify the process behind it. He thinks for a few moments and comes up with a fast, unfussy recipe that'll nonetheless blow you away with its taste.
It's a one-pot bean and sausage soup that even a ready-meal addict could make in half an hour.
The key element is the quality of the ingredients – particularly the Italian sausage – which you can get from Salvi's Deli in the Corn Exchange. Its coarse texture is much better suited to this dish than English sausages. Use either fennel or chilli sausages – Maurizio used chilli ones in ours, giving the dish a gentle warmth.
The guanciale (a thick, aged bacon made from pork cheeks) also came from Salvi's Deli. It's similar to pancetta or lardons but has a stronger flavour and a more velvety texture.
Maurizio recommends cooking the pasta in with the soup: it retains the starchiness and lets the pasta soak up all the lovely flavours. He doesn't drain the beans – you can use their juice instead of a vegetable stock.
With salty guanciale, sweet cherry tomatoes, and the two beans (cannellini for its soft, melting quality, borlotti for its harder, firmer texture), this was a very satisfying soup, perfect for winter nights when you need a lift.
It's substantial enough to have as a main meal, and if you can restrain yourself from having seconds, there'll probably be leftovers for lunch the next day.
Try it tonight – it'll be your new favourite.
Zuppa Salsiccia E Fagioli Con Pasta
Serves 2. Quantities are approximate (use your instincts with this one)
*Ingredients available at Salvi's Deli
- The Soup
- Olive oil*
- Onion (about 40g)
- Italian sausage – fennel or chilli* (x 2)
- Guanciale or Lardo* (about 30g)
- White wine* (about 100ml)
- Cannellini beans* (1 x 400g tin)
- Borlotti beans* (about half a 400g tin)
- Tubetti pasta* (about 50g)
- Tinned cherry tomatoes* (about half a 400g tin)
- Salt and pepper
- Handful of parsley
- Sprig of rosemary
- Handful of grated parmesan*
- A few leaves of basil (optional)
- Black truffle* (optional)
The Crostini
- Ciabatta / Italian bread*
- Clove of garlic
- Dried oregano
- Olive oil*
Method
- Finely chop the onion, guanciale and parsley, and slice the sausage into chunks about 3cm thick.
- Heat the olive oil in a large pan, then add the onion and fry for a couple of minutes before adding the guanciale and the sausage. Stir them together and add salt and pepper.
- When the meat is starting to turn brown, add a splash of white wine, the chopped parsley, and the cannellini beans in their juice. Cook for about five minutes.
- Add the tinned cherry tomatoes, pasta, borlotti beans, a sprig of rosemary, and a splash of water.
- Let the pasta cook – it should take about 10-13 minutes.
- Meanwhile, make the crostini – rub garlic into toasted ciabatta then sprinkle with salt, dried oregano and a drizzle of olive oil.
- When the pasta is al dente, and the sausage is cooked in the middle, pour the soup into bowls. Sprinkle with parmesan and garnish with black truffle and basil. Serve with warm bread or crostini
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