- 4 organic potatoes (150g)
- 500g fresh broccoli (steamed)
- 200g pork sausage
- 2 burrata
- 1 garlic clove
- 1 tbsp extravirgin olive oil
- 1 glass of fruity white wine
- 1 sprig wild fennel
Thoroughly wash the potatoes and arrange them in a lined roasting tin, covering them with a generous layer of coarse sea salt. Bake for 50 minutes at 180 degrees.
Cut the sausage into chunks and stew in a pan with olive oil and the unpeeled garlic clove, adding the steamed broccoli.
Add white wine and wild fennel, and simmer, seasoning to taste.
Stew for ten further minutes, lid on.
Remove the potatoes from the salt, cut them in half and crush them lightly with the back of a spoon. Arrange the potatoes on a serving plate, ladling the hot stew in the middle.
Top with burrata, and, if you wish, a sprinkle of freshly ground black pepper or a pinch of farinella*.
*Farinella: a typical barley and chickpea flour from Putignano