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We mourn the loss of a treasured member of the Gourmet Traveller family who passed awayon December 10, 2016. British writer AA Gill was a contributor to the magazine from July 2004. Gill’s travel column was as insightful as it was witty, funny as it was thoughtful – he was without peer. This is the final piece he wrote for Gourmet Traveller; it appears in the December issue, 2016. - Anthea Loucas Bosha, Editor

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"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Sausage, fennel and radicchio conchiglie


You'll need

60 ml (¼ cup) olive oil 2 fennel bulbs, thinly sliced 1 onion, thinly sliced 2 tsp fennel seeds 3 pork and fennel sausages, skins removed (see note) 250 ml red wine 250 ml (1 cup) tomato passata 3 very ripe Roma tomatoes, coarsely chopped ½ radicchio, leaves coarsely torn 1 cup coarsely chopped flat-leaf parsley, plus extra to serve 2 tbsp aged red wine vinegar, or to taste 400 gm dried conchiglie

Method

  • 01
  • Heat oil in a wide saucepan over medium-high heat, add fennel bulbs, onion and fennel seeds and sauté until tender and fragrant (6-7 minutes). Add sausage, breaking up into large pieces with the back of a wooden spoon, and sauté until browned (4-5 minutes). Add wine, tomato passata and tomato, season to taste and cook until tomato breaks down and sauce thickens (2-3 minutes). Add radicchio, cook until wilted (2-3 minutes), add parsley and vinegar, season to taste and keep warm.
  • 02
  • Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving 60ml cooking water. Return pasta and reserved cooking water to pan. Add sausage mixture, stir to coat well, season to taste and serve hot, scattered with extra parsley.

Note It's essential to use good-quality sausages. If pork and fennel sausages are unavailable, substitute any other kind of sausage.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

May 2010

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