MEAL PLAN­NER

“These dishes are light and full of flavour – per­fect for easy din­ners as the days get longer and the nights get warmer”

Sunday Herald Sun - Stellar - - Contents -

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)

SIL­VIA COLLOCA

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