Abigail Donnelly, Author at Woolworths TASTE

Italian recipes

Pan-roasted hake with chilli and olives

15 minutes

Italian recipes

Leftover spaghetti frittata (with peas)

25 minutes

Chops recipes

Parmesan-crumbed pork chops with caponata

40 minutes

Italian recipes

Ventaglietti al limone (pigs’ ears)

30 minutes

Soup recipes

Creamy haddock chowder with French toast

30 minutes

Italian recipes

Negroni on ice

Italian bean and smoked pork soup “bunny chow”

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

2 T olive oil
1 onion, finely chopped
2 leeks, finely chopped
2 cloves garlic, finely chopped
2 sticks celery, roughly chopped
4 carrots, peeled and roughly chopped
3 sprigs thyme
400 g pork rashers, halved
4 bay leaves
1 T tomato paste
2 T Worcester sauce
4 cups beef stock
1 x 400 g borlotti beans can, drained
sea salt and freshly ground black pepper, to taste
1 loaf fresh sourdough bread, hollowed
¼ cup Parmesan cheese grated

Method

Gently fry the onion and leeks in the olive oil until translucent and golden brown. Increase the heat and add the garlic, celery, carrots, thyme and pork rashers. Cook for 5 minutes, or until the pork rashers have coloured.

Add the bay leaves and tomato paste and cook for 1 minute. Add the Worcester sauce and beef stock. Bring to the boil, then reduce to a simmer and cook for 30 minutes or until the pork pulls apart. Add the borlotti beans for the last 5 minutes of cooking time.

Toast the bread in a preheated oven for 5 minutes until slightly golden. Fill with the bean-and-pork soup and sprinkle over the Parmesan.

DISCOVER MORE SOUPS HERE

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Pan-roasted hake with chilli and olives

Leftover spaghetti frittata (with peas)

Parmesan-crumbed pork chops with caponata

Baked conchiglie carbonara

Ventaglietti al limone (pigs’ ears)

Creamy haddock chowder with French toast

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Negroni on ice

Italian bean and smoked pork soup “bunny chow”

Italian bean and smoked pork soup “bunny chow”

Ingredients

Method