CANNED
HARISSA CHICKPEAS WITH SILVERBEET
SERVES 2
2 tbs extra virgin olive oil
1 onion, thinly sliced
4 silverbeet leaves, stalks sliced on an angle, leaves shredded
2 garlic cloves, thinly sliced
1 tbs ground cumin
400g can chickpeas, rinsed, drained
2 tbs tomato paste
2 tbs good-quality harissa paste
12 mixed cherry heirloom tomatoes, halved
2 tbs apple cider vinegar
½ cup (140g) thick Greek-style yoghurt
2 tbs zaatar (Middle Eastern spice mix)
Heat oil in a large, deep frypan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until translucent. Add silverbeet stalks and cook, stirring occasionally, for 5-6 minutes until onion is starting to caramelise.
Add garlic, cumin, chickpeas, tomato paste, harissa, half the tomato and 1 tbs water. Cook, stirring occasionally, for 3 minutes or until tomato is softened.
Add the silverbeet leaves, vinegar and a splash of water, then cover with a lid and steam for 3-4 minutes until silverbeet is wilted but still bright green. Season.
Serve the harissa chickpeas topped with yoghurt, zaatar and remaining tomato.
POLPETTE WITH CANNELLINI BEANS
SERVES 4
1 tbs olive oil
1 onion, finely chopped
2 garlic cloves, finely grated
1 tbs tomato paste
420g jar cherry tomato pasta sauce
2 tbs thyme leaves, chopped
1 cup (250ml) beef stock
400g can cannellini beans, rinsed, drained
150g mozzarella, grated
Basil leaves and garlic bread, to serve
POLPETTE
⅓ cup (80ml) extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
100g fresh white breadcrumbs
½ cup (125ml) milk
500g pork mince
4 slices prosciutto, finely chopped
60g parmesan, grated
Finely grated zest 1 lemon
1½ tsp fennel seeds, crushed
1 tsp dried oregano
1 egg, lightly beaten
For polpette, heat 2 tbs oil in a frypan over medium heat. Add onion and cook, stirring occasionally, for 3-4 minutes until softened. Add garlic and cook for 1 minute or until fragrant. Remove mixture from pan and set aside to cool.
Place breadcrumbs and milk in a large bowl and set aside for 5 minutes to soften.
Line a baking tray with baking paper. Add cooled onion mixture and remaining polpette ingredients to breadcrumb mixture and mix well. Shape into walnut-sized balls.
