I love the rustic simplicity of this dish – such simple flavours combine magically to create a super-satisfying, light yet hearty meal.
Serves: 6
INGREDIENTS
200 grams dried cannellini beans
1 bay leaf
1 large sprig rosemary
2 tablespoons olive oil
1 large onion, chopped
1 large leek, trimmed, halved lengthways and sliced
4 cloves garlic, crushed
½ teaspoon chilli flakes
2 bunches Italian cavolo nero (kale), leaves stripped from stems, chopped
400-gram tin chopped peeled tomatoes
⅔ cup white wine
finely grated zest of 1 lemon
⅓ cup finely chopped parsley, plus leaves to garnish
200 grams burrata
2 tablespoons lemon oil
Pantry note: Burrata is a small purse of stretched mozzarella filled with fresh cream and stringy curd.
METHOD
Cover the beans with water and leave to soak for 8 hours.
Drain well and bring to a simmer with at least 2 litres of water.
Add the bay and rosemary and simmer for 1¼–1½ hours or until just tender.
Drain, reserving 1 cup of the cooking water. Add the reserved water to the beans to stop them drying out.
Heat the oil in a large, deep frying pan and cook the onion and leek over a medium heat for 8 minutes. Add the garlic and chilli flakes and cook for 2 minutes, then add the kale. Stir well and cook a further 10 minutes.
Add the tomatoes, wine, lemon zest and cook for 5 minutes, then add the drained beans and cook for a further 5 minutes. Stir through the parsley and serve topped with drained,
torn burrata, a drizzle of lemon oil and the parsley leaves.
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Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!