Apulian auricles with sausage and mangold

Name: Apulian auricles with sausage and mangold
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 medium-sized onions; 1 small carrot; 3 TABLESPOONS Olive oil; 1 can(s) (425 ml) chunky tomatoes; 7-10 Tbsp salt, freshly ground black pepper; 400 g Orecchiette; 4 fresh salsicce (e.g. with fennel); 2 Garlic cloves; 1 small fresh red pepperoncino; 50 ml dry white wine; 100 ml Vegetable stock; 5–6 Mangold leaves; 10 cherry tomatoes; 100 g fresh roughly grated Pecorino cheese

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 medium-sized onions
1 small carrot
3 TABLESPOONS Olive oil
1 can(s) (425 ml) chunky tomatoes
7-10 Tbsp salt, freshly ground black pepper
400 g Orecchiette
4 fresh salsicce (e.g. with fennel)
2 Garlic cloves
1 small fresh red pepperoncino
50 ml dry white wine
100 ml Vegetable stock
5–6 Mangold leaves
10 cherry tomatoes
100 g fresh roughly grated Pecorino cheese

Directions

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. Add the chunky tomatoes, bring to the boil and simmer for about 10 minutes.
2
Then mash it finely. Season to taste with salt and pepper.
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 the garlic, chop both finely.
4
Clean and wash the peperoncino, cut in half lengthwise and remove the 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.
5
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.
6
Cut the leaves and stems into small pieces, add to the sauce and simmer for another 5 minutes. The chard should no longer taste bitter. Wash and quarter the cherry tomatoes and simmer in the sauce for 3-4 minutes.
7
Season to taste with salt and pepper.
8
Take the pepperoncino out of the sauce. Then add the cooked orecchiette to the sauce and heat it up, tossing the pan several times. Add about 1⁄3 of the pecorino to the pan, toss again and serve.
9
Sprinkle with rest of pecorino. Done!.