“These dishes are light and full of flavour – perfect for easy dinners as the days get longer and the nights get warmer”
Silvia Colloca’s spring dishes.
ASPARAGUS AND RICOTTA BAKED FRITTATA TART SERVES: 4 “A pretty dish that is super-easy to make”
2 bunches baby asparagus, trimmed 8 eggs 1/3 cup (80ml) milk 75g grated parmesan 400g ricotta 1 tbs thyme leaves, chopped 250g baby truss tomatoes or cherry tomatoes 2 tbs extra virgin olive oil Micro rocket to serve (optional) Preheat oven to 200°C. Grease and line a 20 x 30cm lamington pan with baking paper.
Bring a saucepan of water to the boil. Add the asparagus and cook for 1 minute then drain and rinse under cold water.
Combine eggs, milk, parmesan, ricotta, half the thyme and season. Pour into tin and top with asparagus. Bake 25 minutes or until risen and cooked through.
Place the tomatoes on a tray lined with baking paper, drizzle with oil then scatter with remaining thyme. Season and roast on the shelf under the frittata. Serve frittata with tomatoes and micro rocket.
NUTRITION • 27G PROTEIN • 13G SAT FAT • 7G CARB • 7G SUGARS • 480MG SODIUM • 410 CAL (1710KJ)
VEAL CUTLETS WITH MINTED BROAD BEANS SERVES: 4 “Broad beans tend to be overlooked”
4 x 200g veal cutlets or bone-in ribeye steaks 1/3 cup (80ml) extra virgin olive oil 1 tbs each chopped rosemary and thyme leaves 2 garlic cloves, crushed Juice and zest of 1 lemon, plus extra wedges to serve 500g podded broad beans (fresh or frozen) 2 tbs finely chopped mint leaves Micro mint to serve (optional)
Beat cutlets with rolling pin until 2cm thick. Combine 2 tbs olive oil, rosemary, thyme, garlic and half the lemon zest and juice. Season, then brush to coat cutlets. Set aside for 15 minutes to marinate. Blanch broad beans and peel. Discard outer skin. Place in a bowl with remaining olive oil, lemon juice and zest, and season. Crush with fork then stir through mint. Heat a chargrill pan or large frypan over high heat. Cook veal 2-3 minutes a side until dark golden and just cooked through. Rest for 4 minutes, lightly covered in foil. Serve topped with the crushed broad beans, lemon wedges and micro mint.
NUTRITION • 46G PROTEIN • 4G SAT FAT • 3G CARB • 1G SUGARS • 80MG SODIUM • 340 CAL (1420KJ)