In the lovely city of Bruges, Belgium, I came across this traditional sausage / salami, an Artesanale Boerenring -a “farmer’s ring”, that is.

It is made from beef and pork, it was good enough to be eaten uncooked, but made a perfect companion to some ricotta and spinach tortelloni.

Laziness Factor: 1

[where 0 is a making a dog bark and 4 is making a monkey type a Shakespeare sonnet]

 Ingredients for 4 people:

– 500g tortelloni (preferably ricotta and spinach)
– 500g full-fat cream
– 50g chives
– 1 Belgian Artesanale Boerenring
– 2 garlic cloves
– salt, pepper, olive oil

 

1.

Start boiling some salted water for the tortelloni, keeping in mind that the sauce will take about 10-12 minutes to make.

 

2.

Cut the Boerenring in bitable chunks and put it in a pan with some oil over high heat.

 

3.

Chop the chives to not very small pieces.

 

4.

Add the cream to the pan with the sausage and stir.

 

5.

In just one minute, add the chives and some salt -and optionally some pepper, too.

 

6.

In a little while this has become a rather homogeneous mix.

 

 

7.

Drain the tortelloni and throw them in the sauce. The pasta will quickly absorb much of the cream.

 

8.

Bon appetit! Enjoy this delicious dish either with or without grated cheese.

 

Here is a video version of Tortelloni with Belgian Boerenring:

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