Apulian auricles with sausage and mangold

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the tomato sauce peel and chop 1 onion. Peel, wash and chop the carrot. Heat 1 tablespoon of oil in a saucepan. Fry onion and carrot in it. The chunky

2. 2

   Add tomatoes, bring to the boil and simmer for about 10 minutes. Then puree finely. Season to taste with salt and pepper

3. 3

   Cook the orecchiette in 3-4 l salted water (approx. 1 teaspoon salt per litre) according to the package instructions until firm to the bite. Remove the skin from the salsicce, dice the sausage finely. Peel 1 onion and garlic, chop both finely. Clean and wash the peperoncino, cut in half lengthwise and remove seeds. Heat 2 tablespoons of oil in a large coated pan. Slowly fry the onion, garlic, peperoncino and salsiccia in it. Do not let it get too hot, otherwise the garlic will turn brown, making it hard and bitter

4. 4

   Deglaze with white wine and simmer for a few minutes. Add stock and approx. 200 ml tomato sauce (rest of the sauce will keep in the fridge for 3-4 days). Let it boil down for about 10 minutes. Wash the chard and shake dry. Chop the leaves and stems, add to the sauce and simmer for another 5 minutes. The chard must not taste bitter any more. Wash and quarter the cherry tomatoes and simmer in the sauce for 3-4 minutes. With

5. 5

   season to taste with salt and pepper

6. 6

   Take the pepperoncino out of the sauce. Then add the cooked orecchiette to the sauce and heat it up, tossing the pan several times. Ca. 1⁄3 of the pecorino into the pan

7. 7

   give it, swing it through again and serve. Sprinkle with rest of Pecorino