Kuchnia

Conchiglie with fennel, sausage & squash

main courses | serves 6

1. Preheat the oven to 200C/gas 6. Place the squash on a roasting tray, drizzle with oil, season and sprinkle over half of the rosemary. Roast for 25 minutes, until soft and beginning to caramelise around the edges.
2. In a bowl, pour 60ml of the milk over the bread and soak for 10 minutes.
3. In a pan, sauté the onion and fennel in a little oil for 15 minutes, until caramelised. Add the garlic and fennel seeds, cook for 2 minutes, then transfer the mixture to a bowl.
4. Turn down the oven to 180C/gas 4. Squeeze out the sausage meat and add it to the bowl along with the soaked bread. Season, mix well, then shape into about 20 little balls.
5. Add another splash of oil to the pan and cook the meatballs over a medium heat for 3–4 minutes, until browned, then set aside.
6. Pour the rest of the milk into a pan and place it over a low heat. Add the flour, butter and wine (if using), and whisk for 4–5 minutes, until it thickens. Season, then stir in a grating of nutmeg and half the parmesan.
7. Cook the pasta in a pan of boiling salted water for 8 minutes, or until al dente, then drain.
8. Pour the béchamel into a shallow baking dish. Push the pasta shells into it, then fill them with the meatballs and squash. Scatter over the taleggio and remaining parmesan and rosemary. Cover with tinfoil and bake for 30 minutes, until golden, removing the foil halfway through. Leave to cool slightly, then serve.

Per serving: 591 cals, 31g fat (13.4g saturated), 21.3g protein, 60.7g carbs, 13g sugars


Recipe Lizzie Harris



from Issue 48
ingredients
• 1 small butternut squash, peeled
and chopped into 3cm cubes
• Olive oil
• 1–2 rosemary sprigs, leaves picked and chopped
• 510ml milk
• 2 slices of stale white bread
(crusts removed), torn into pieces
• ½ small onion, finely chopped
• ½ small fennel bulb, core removed and finely chopped
• 3 garlic cloves, finely chopped
• 1 tsp fennel seeds, crushed
• 350g (5 large) pork sausages
• 50g plain flour
• 50g butter
• A splash of white wine (optional)
• A good grating of nutmeg
• 30g parmesan, grated
• 250g (about 35) conchiglie shells
• 50g taleggio, torn up