Trombette with sausage and spinach
- 500 g HELIOS TROMBETTE
- 2 country sausages (approx. 250 g), sliced into rounds
- 300 g fresh spinach,
- 1 clove garlic, minced
- 1 medium onion
- 1 jar roasted red Florina peppers, pureed
- 330 ml vegetable stock
- 1 tbsp olive oil
- 150 g goat cheese, crumbled
- 500 ml milk
- Freshly ground pepper
- 1/3 bunch parsley, finely chopped
- Grated Kefalograviera or Kefalotyri cheese
Boil the spinach in a pan for 10'-15' and drain.
Heat the olive oil in a deep, frying pan over a medium heat and sauté the garlic with the onion. Add the sausage and fry until golden. Pour in the vegetable stock, pureed peppers and milk. Bring to the boil then add the Trombette. Cover the pan and leave to cook. If all the liquid evaporates add some hot stock.
Just before the pasta is ready add the spinach and goat cheese. Remove from the heat and sprinkle with the finely chopped parsley.
A quick and healthy home-made vegetable stock can be prepared from the following ingredients:
- 2 medium carrots
- 2 leeks, sliced into rounds
- 2 large onions, quartered
- 150 g celery, sliced
- 1 bay leaf
- 15 g thyme
- 2 litres water
- 50 ml olive oil
Optional ingredients, if available:
- 1 piece fresh ginger
- 300 g spinach
- 4-5 florets cauliflower
- 1 medium potato
Wash the vegetables well and put all the ingredients into a large pan. Boil for around 45’, skimming off any froth from the surface. Strain the stock and allow to cool. Store in a lidded plastic container in the fridge or in ice trays in the freezer. Keeps 3-4 days in the fridge and around 2 ½ months in the freezer.