Sausage, Broad Beans and Peas

In the south of Italy, particularly Calabria, the ritual of the 'provatura' ensures the sausage meat is seasoned to perfection before it is ever tubed. This dish captures that spirit, offering a rustic and savoury scramble of crumbled pork enriched with the sweetness of Marsala. The addition of bright green broad beans and peas provides a fresh, popping texture that cuts through the richness of the spicy sausage and creamy cheese.

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