3 April 2024

Sausage lasagne with ricotta, pecorino and fennel

Devon-born chef Letitia Clark moved to Sardinia in 2017. She’s been there ever since. Her latest book, Wild Figs and Fennel, is full of simple, delicious recipes that give a true taste of la dolce vita, including this sausage lasagne with ricotta, pecorino and fennel.

Ingredients (serves 6-8)
For the ragu
3 tbsp extra virgin olive oil
1 onion, diced
2 garlic cloves, sliced
3 sage leaves
2 bay leaves
A sprig of rosemary
A sprig or two of wild fennel or a good pinch of fennel seeds
A good pinch of dried chilli
500g top-quality sausagemeat, preferably Italian, removed from its casing
2 glasses of white wine
800g tinned tomatoes
Salt and pepper

To finish
12 dried lasagne sheets
350g ricotta
4-5 tbsp whole milk
60g pecorino, grated
Wild fennel fronds, to garnish
A drizzle of olive oil

Method
1. To make the ragu, fry the onion and garlic in a little olive oil until soft and translucent, then add the herbs, fennel and chilli and fry for a few minutes. Add the sausagemeat and cook until it begins to turn golden, then add the wine and leave simmer for a few minutes, before adding the tomatoes.
2. Leave to bubble away for at least 30 minutes – longer if you have time – until reduced to a nice saucy consistency. Taste and season accordingly.
3. Preheat the oven to 170C fan/gas 5.
4. Place a third of the ragu in a large gratin dish, then lay over a third of the lasagne sheets to cover. Add another layer of ragu, then another layer of pasta, then a final layer of ragu and a final layer of pasta.
5. Whisk the ricotta and milk until creamy, then season and spread over the top layer of pasta and sprinkle over the grated cheese. Add the fennel fronds and drizzle with some olive oil.
6. Place in the oven and cook for 40-45 minutes until golden and bubbling.

Wild Figs and Fennel: A Year in an Italian Kitchen by Letitia Clark (Hardie Grant, £30) is available here.

Few spirits are as misunderstood as mezcal and tequila, says Fiona Beckett in The Guardian. To appreciate their distinctive character, it’s best to taste them unaged and unoaked (look for tequilas described as blanco) and at room temperature. Here are some to try.

M&S Distilled Silver Tequila, 40%, £19, Ocado
This well-priced tequila made in Guadalajara is a good first-timer’s choice, especially if you want to make a batch of margaritas.

Ocho Potrero Grande Blanco 2023, 40%, £23.48, Master of Malt
Made on an estate in Ocho, this 100% agave tequila has “real fragrance” and a distinctive grassy flavour.

Convite Mezcal Espadín Esencial Joven, 40%, £46, Berry Bros & Rudd
This mezcal is cooked in an underground stone oven, lending it some smokiness with an added spicy chilli kick.

Fortaleza Tequila Blanco, £55.99, Simply Wines Direct
This smooth and soft tequila is for true aficionados, handmade from stone-crushed agave in the town of Tequila itself. It’s worth buying for the beautiful bottle alone.

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🍷 The best bargain Bordeaux
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