Spiedino of sausages
2 sturdy sticks of rosemary, 20cm long
6 x 2cm cubes of sourdough bread
6 slices of pancetta
4 Tuscan sausages, each cut across into 4 pieces (Use fat, well-seasoned Tuscan sausages, which are made with a combination of cured and fresh meat. Available from most Italian delis.)
4 plum tomatoes, cut into quarters
For the canellini bean salad:
1 x 400g tin of cooked cannelini beans, drained and rinsed
1/2 large radicchio, leaves separated
1 bunch dandelion, washed and trimmed
1 head of romaine lettuce, cut into 2cm slices
1 tbsp coarsely chopped mint
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
1 chopped red chilli, seeds removed
1. Lite your bbq an hour before cooking the spedino’s.
2. Remove the leaves from the rosemary sticks, except for the leafy top.
3. Wrap each cube of bread in a slice of pancetta. Thread the pieces of sausage, pancetta-wrapped bread and tomato quarters on to the rosemary sticks, alternating the ingredients and dividing them equally between the sticks.
4. Lay the rosemary skewers on the outsides of a hot bbq and cook slowly on both sides, making sure the sausage and bread do not burn .
5. Meanwhile, make the cannelini bean salad. Combine the Cannelini beans, dandelion heart of romaine slices, radicchio leaves and mint in a salad bowl. Dress with the balsamic vinegar, olive oil and seasoning.
6. Serve the skewers hot with the salad on the side. Add some chopped fresh chilli and a drizzle of olive oil.