Ren Behan - Author Wild Honey and Rye

Food Writer

Olive Oil

Fresh Buffalo Mozzarella and Tomato Salad

I think this is my favourite salad. It is so easy to throw together and any variation on it is welcome at my table. This time, I used a fresh, creamy Buffalo Mozarella, bought from Tony’s Italian deli, Buongiorno Italia in St Albans. The tomatoes are fresh plum tomatoes, now in season. A handful of rocket leaves and a few black olives. Some avocado wouldn’t have been out of place. A drizzle of good quality olive oil is essential. Usually, I go for a Tuscan olive oil, but this week I’ve been trying a hand picked, cold pressed olive oil made from Koroneiki olives called Olive Branch produced by a family who live locally to me in Hertfordshire, from olive farms in Crete. I think it stood up to the Italian ingredients well and it positively loved the fresh tomatoes.

My sister and niece also came over from Italy and brought me a small bottle of Crema Con Aceto Balsamico di Modena – a beautiful thick Balsamic glaze, which seeped into the olive oil and into the fresh cheese bringing it all to life. We ate the salad with a few slices of mortadella from Bologna and proscuitto crudo served on a board. Delizioso.

The summer holidays have arrived! I have realised that the only way I’m going to be able to keep up with blogging is to keep my posts short and simple. Is that possible? Let’s see…   

I’m sending this salad across to Fleur at Homemade by Fleur who is hosting Simple and in Season for me this month as well as to Laura at How to Cook Good Food who co-hosts the One Ingredient Challenge with Working London Mummy. July’s ingredient is tomatoes.

What have you been eating now our summer seems to have finally arrived?!

  

With thanks to Olive Branch for the sample bottle of olive oil.

 

 

Sausage, Fennel Seed and Tomato Crostini

I want to win a week in a Tuscany Villa!

I was recently challenged to create a Tuscan-inspired recipe, which included three key Tuscan ingredients – olive oil, tomatoes and Parmesan cheese.

Tuscany, Tuscany, Tuscany…

I last visited Tuscany around nine years ago, during a visit to my sister, who lives in a small village in the North of Italy. We challenged ourselves to take a cross-country coach trip to the alluring town of Florence and I think it remains the single most memorable daytrip of my life. 
 
We passed through the region of Chianti and I was simply stunned by the beauty of the Tuscan countryside. Since then, it has always been my dream to go back and visit Tuscany.
 
So, here goes. I have created a recipe called Tuscan-Inspired Sausage, Fennel Seed and Tomato Crostini. I remember eating plenty of crostini and brushetta in Florence, although not with sausage meat though I hope the Italians would approve.
 
 
In Tuscany, the flavour of fennel and fennel seeds is common although if you can’t find fennel sausages you could just use the best-quality lean pork sausages you can find and flavour with fennel seeds.  Italians often buy good sausages and split them open to use the meat.

Creating Italian recipes is never a chore for me, since I love nothing more than to stop by at my local Italian delicatessen called Buongiorno Italia. Established over 30 years ago, Tony, the owner, is always super keen to recommend fantastic Italian produce as well as some wonderful fresh seasonal produce and the most amazing locally-made gelato.

So, I picked up the three key ingredients – Olive Oil which happens to come from Tuscany called Seggiano – produced by smallholders from the Olivastra olives of Seggiano in Tuscany, Pomidori Pelati Italiani (Italian peeled tomatoes) and of course, the obligatory wedge of Parmesan Cheese.  
I also found some Salsiccia Finocchio – Fennel Seed Sausages – made at La Bottega di Ado, some fresh garlic, one white onion, fresh ciabatta and fresh basil.
 


Tuscan-Inspired Sausage, Fennel Seed and Tomato Crostini
Serves 4


Ingredients:


1 small loaf Ciabatta or other country-style bread
4 tablespoons olive oil
1/2 white onion, finely chopped
2 whole garlic cloves, minced or crushed
4 best-quality pork sausages, flavoured with fennel if possible
1 tablespoon fennel seeds
200g Italian peeled plum tomatoes (in a tin)
2 teaspoons tomato puree
50g freshly grated Parmesan cheese
A few springs of fresh basil


Method:

1. Remove the sausages from their casings and put to one side.

2. Put a large frying pan on a medium heat, pour in two tablespoons of olive oil and gently fry the chopped onion. Once it starts to soften, add the garlic and gently fry too for just a few minutes.

3. Add the fennel seeds into the pan and stir then add the sausage meat into the pan, breaking it up with your hands as it goes in.  Fry for around 6 minutes on a medium head, until the sausage meat browns and is cooked through. If there if too much fat, you could drain a little off at this stage. Keep stirring the sausage meat to break it up some more and make sure it doesn’t burn or stick.

4. Add the tinned tomatoes and tomato puree and stir well. Sprinkle some of the Parmesan cheese into the pan which will help to bind the sausage meat making it easier for topping the toast.

5. Leave the sausage and tomato mixture to cook gently while your prepare the crostini/bread.

6. Slice your Ciabatta or other bread (I like to cut mine diagonally across the loaf) drizzle with the rest of the olive oil and either place under the grill or in a griddle pan until golden.

7. Top each slice of bread with some of the sausage mixture, a scattering of more Parmesan cheese and some fresh basil leaves.



Enjoy!