Pork & fennel sausage with fava & cherry tomatoes from Gjelina: Cooking from Venice, California (page 300) by Travis Lett

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Notes about this recipe

  • crandall57 on May 11, 2025

    We really enjoyed this meal. I added some black garlic powder and ground fennel to the sauce. I didn't have enough fava beans, so I added some fresh green peas. I used Story Farm garlic rosemary sausages instead of making the sausage from scratch. We served it without pasta or polenta, but it would be great with both.

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