The simplest creamy tomato soup with Tuscan stracchino sausage rolls.

We’ve noticed a big change in the weather here the last few days. It’s much cooler although when the sun is shining it’s still like a nice warm summers day. So with the cooler weather coming and Autumn on it’s way it got us in the mood for some soup although I’m not a big soup fan to be honest. I enjoy it when I’m eating it and on a very rare occasion I’ll get a little hankering for it but it’s not something I get excited about. Tuscan sausages and tangy stracchino cheese on the other hand, certainly does. So why not have them both? Stracchino is a slightly thicker cream cheese, it has a lovely tang to it almost like goats cheese does minus the goatiness ( if you know what I mean ). If you can’t find stracchino then a mild, runny goats cheese or strong cream cheese would work well. Also when I buy normal sausages here they are already seasoned with lots of salt, pepper and fennel seeds so there is no need what so ever for me to add any but feel free to add what ever seasoning works for you.

For the soup:
2x 400g tinned chopped tomatoes
400ml chicken stock
200g thick cream
Basil, handful plus extra to garnish
Salt and pepper, to season

For the sausage rolls: ( makes 4 large )
1 packet ready rolled puff pastry
2 large sausages
100g stracchino
1 egg beaten, in a bowl with a splash of milk

Preheat the oven to 200 degrees C and line a baking tray with baking paper.
First of all take the sausages out of their skins and place in a bowl. Add the stracchino cheese and mix together until thoroughly combined. Now using your hands mould the sausage mixture back into a sausage shape and place in the centre of your ready rolled puff pastry, joining them together bit by bit until it looks as if there is a long sausage in the centre of your pastry. Brush one side of your pastry with beaten egg and fold your pastry over tucking the pastry into the sausage slightly with your fingers. Now brush the egg all over your pastry until completely covered. Using a fork seal the edges by pressing the fork into your pastry all along the edge. Cut your sausage rolls into your desired size and trim away any excess pastry off the edge. I cut ours in half and then in quarters. Transfer to your baking try and make a couple little cuts on the top of your sausage rolls to let the steam out. Place your sausage rolls in the oven for 20 minutes until golden. Meanwhile you can make the soup, in a large pot under a high heat add the tinned tomatoes along with the stock and bring to boil then simmer for 10 minutes. Turn the heat down low and add your cream, in Italy they use long life thick cream and there is no such thing as double cream here so that is what I use. You can use what ever cream you prefer. Now add a little handful of basil and using a hand blender blitz until smooth. Add salt and pepper to season. Check your sausage rolls are nice and golden and serve.

Fritto Misto

Crispy calamari with crunchy, salty anchovies, carrot and courgette. This is one of my favourite dishes to order in a restaurant especially in the summer with a crisp, cold glass of prosecco.
For people who say squid tastes like rubber bands, they simply have not had it cooked properly. If it is cooked too long, especially fried it will get tough. You only need a few minutes to create this beauty.
For me there is nothing better than biting in to a crispy, salty piece of calamari with a squeeze of lemon. My favourite is the little tentacle pieces they are absolutely delicious!
I have tried dipping the calamari in flour, egg and breadcrumbs and panko breadcrumbs but I have to say I do prefer dusting them in flour with plenty salt and pepper. It is so easy and delicious and because they are slightly wet after the cleaning process, when dunked into the flour it clumps slightly around the succulent little pieces resulting in the best crunch and crispiness.
I also love the anchovies, normally when you order Fritto misto it comes with calamari and prawns but we wanted a feast for lunch and anchovies are so cheap and packed with flavour. The carrot and courgette are also brilliant in this dish. I could eat a big plate of these thin and crispy carrot and courgette chips just on their own. What’s not to like?

We made this just for the two of us ( yes I know what you are thinking ) and we have to admit it was very, very filling. I was full up half way through but continued stuffing my face because it was so good and couldn’t bare it going to waste. So a sensible person would say, this serves four…

1/2kg calamari, cleaned and membrane removed
1/2kg fresh anchovies, cleaned, gutted and heads removed
1 carrot, peeled and cut into think strips
1 courgette, cut into thin strips.
Flour, to completely cover all of above, 500g
Sunflower oil, 1 litre
1 lemon
Parsley, handful
Salt and pepper
Brown paper for draining & baking paper

Firstly put the oil in a large pot under a medium heat and pre heat the oven on the lowest setting. Get three bowls ready and divide the flour among them and add plenty salt and pepper.
Cut the calamari into lovely little rings and place into one bowl. After peeling the carrot and cutting it with a sharp knife along with the courgette into very thin strips place them into another bowl and finally place the prepared anchovies into the third bowl.
Make sure you have plates ready, lined with brown paper to drain the fritto misto. Also have a tray ready in the oven lined with baking paper to keep the first batch warm as the rest is cooking.
Make sure the calamari, anchovies and veg are all completely covered in flour in their bowls. Test the oil with a small piece of bread and if it sizzles and floats then it is ready.
Now start frying, in small batches and starting with the veg. It only takes a few minutes. When you see them turning crispy and slightly golden, remove them onto the brown paper to drain. Continue the process then with the anchovies and finally the calamari. Place the batches into the oven as you go to keep them warm. Serve on a large serving plate with wedges of lemon and a sprinkling of parsley. Oh and a nice cold bottle of prosecco. Enjoy!