A spring harvest of cime di rapa | Conchiglie con cime di rapa e salsiccia piccante 

I didn't bother - that was a pretty soft sort of sausage so maybe it helped not to skin them. Either way would be fine, though. I have used nduja before - it disintegrates completely but adds great flavour.

Thanks Alan. I got them from Seeds of Italy - they sell several different sorts. No doubt other places stock them too. Hope you enjoy it 👍🙂

@@jonnyskitchengarden 🌿👍🌿

Actually, we quite often have it veggie :) It's fine with just lots of chilli and garlic. You could also throw in a good handful of cherry tomatoes sliced in half - maybe cook for a minute or two before adding the cime di rapa. It's not exactly seasonal but it is quite classic to add some tomato. There are quite nice tomatoes coming from the Isle of Wight already - they can't compete with homegrown but at this time of year I am desperate for fresh tomatoes so often buy some before ours start to produce. You could also add some finely chopped shallot or some green onion if you have something from the garden (we are using our autumn planted onions already - we don't wait for them all to bulb up).

Mmmm, that sounds rather good and I have plenty of green ​onion to add - will definitely give this a try. Thanks!

I used lots of green onion, cherry tomatoes and garlic - simple but really delicious. Thanks for the inspiration 😊

Sounds great - glad you enjoyed it 😀