Campanelle

Fennel Pork Sausage, Turnip Soubise, Jalapeño-Cherry Relish, Yu Choy, Basil

Chefs Leah Engel and Alex Halmi of Cafe Lolo | Seattle, WA

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Adapted by StarChefs  |  November 2025  |  Photo: Alexander Zeren

INGREDIENTS

Pickled Jalapeños:
150 grams thinly sliced jalapeños
300 grams Champagne vinegar
125 grams granulated sugar
20 grams kosher salt
Coriander seeds
Fennel seeds

Campanelle:
474 grams milled hard red wheat
711 grams semolina flour

Turnip Soubise:
300 grams thinly sliced onions
300 grams thinly sliced turnip bulbs
100 grams butter
Kosher salt

Fennel Pork Sausage:
1 kilogram ground pork
30 grams white wine
17 grams kosher salt
8 grams honey
6 grams toasted fennel seeds, ground
5 grams pounded garlic
5 grams milk powder
3 grams toasted coriander seeds, ground
1 gram red chile flakes

Jalapeño-Cherry Relish:
30 grams pitted dark cherries, quartered

To Assemble and Serve:
Yield: 1 serving
Kosher salt 
1 tablespoon butter
Sherry vinegar
15 grams blanched yu choy
20 grams blanched turnip tops
Torn basil leaves

METHOD

For the Pickled Jalapeños:
Place jalapeńos in a nonreactive container and set aside. In a saucepan over medium heat, bring vinegar, sugar, salt, desired amount coriander seeds, desired amount fennel seeds, and 100 grams water to a boil. Once sugar is fully dissolved, remove from heat and let cool slightly. Pour over jalapeños. Cover and refrigerate 24 hours.

For the Campanelle:
In a pasta extruder fitted with a campanelle die, combine milled wheat, semolina flour, and 335 grams water. Mix until dough comes together and is evenly hydrated. Extrude into campanelle. Divide into 115-gram portions. Transfer to airtight containers and refrigerate.

For the Turnip Soubise:
In a rondeau over medium heat, sweat onions until soft and translucent. Add turnip bulbs and butter. Cover with lid and cook 45 minutes, or until turnips are fork-tender. Transfer mixture to a Vitamix Commercial blender and blend until smooth. Season with salt. Transfer to an airtight container and refrigerate.

For the Fennel Pork Sausage:
In a hotel pan, combine all ingredients and 1 ice cube. Using gloved hands, mix until ingredients are evenly combined and fully emulsified. Portion into 45-gram patties. Transfer to a sheet tray and refrigerate.

For the Jalapeño-Cherry Relish:
In a small mixing bowl, combine cherries and 15 grams Pickled Jalapeños. Set aside.

To Assemble and Serve:
Bring a pot of salted water to a boil. Once boiling, add 1 portion Campanelle and cook 2 minutes, or until just al dente. Strain, reserving pasta water, and set aside. In a sauté pan over medium heat, brown one 1 portion Fennel Pork Sausage, breaking pork into small clusters. Reduce heat and add butter, 45 grams Turnip Soubise, cooked Campanelle, and splash pasta water. Season with vinegar and salt. Add yu choy, turnip tops, and desired amount basil. Toss until sauce clings to Campanelle. Transfer to a serving bowl. Top with 45 grams Jalapeño-Cherry Relish.

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