for 4 person

Cauliflower sauce

1 tbsp	butter
1	onion, finely chopped
1	garlic clove, finely chopped
400 g	cauliflower, coarsely chopped
4 dl	milk
1 tsp	salt
a little	pepper

Salsiccia

260 g	pork bratwurst (approx. 260 g, e.g. Luganighette), with their skin casings removed, roughly chopped)
¾ tsp	fennel seeds, crushed
1 tbsp	olive oil

Fennel

300 g	fennel, finely sliced
¼ tsp	salt
50 g	ground hazelnuts, roasted

Pasta

400 g	pasta (e.g. Rigatoni)
	salted water, boiling

How it's done

Cauliflower sauce

Heat the butter in a pan. Add the onion and garlic, sauté for approx. 2 mins. Add the cauliflower and cook briefly. Pour in the milk, season, cover and simmer over a low heat for approx. 15 mins., puree until smooth.

Salsiccia

Knead the sausage and fennel seeds. Using wet hands, shape into approx. 20 balls. Heat the oil in a non-stick frying pan. Fry the balls for approx. 8 mins. all over. Remove, place in the cauliflower sauce.

Fennel

Stir fry the fennel in the same frying pan for approx. 2 mins., season with salt. Add the nuts, mix until the fennel is coated in the nuts.

Pasta

Cook the pasta in boiling salted water until just al dente, drain, add to the cauliflower sauce and salsiccia balls, mix. Plate up the pasta, top with the fennel.

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