ZITI TIMBALLO

Sunday Herald Sun - Stellar - - On Sunday -

“Ziti is thin, tubu­lar pasta”

SERVES 4- 6

¼ 1 1 onion,cel­erycup (60ml) stick, chopped ex­tra chopped vir­gin olive oil 1 car­rot, chopped 2 gar­lic cloves, crushed 2 tsp fen­nel seeds, toasted and crushed 750g mixed pork and veal mince 2 x 400g cans crushed toma­toes 400g ziti pasta or other thin short pasta ½ cup (40g) parme­san, grated, plus ex­tra to serve 1 cup (120g) frozen peas Basil leaves to serve

Pre­heat oven to 180°C. Heat the olive oil in a saucepan over medium heat. Add the onion, cel­ery and car­rot. Cook for 3-4 min­utes, then add the gar­lic and fen­nel seeds and cook for a fur­ther 1 minute un­til fra­grant. Add mince and cook for 8-10 min­utes un­til well browned, then add the toma­toes and15 boil Bring min­utesover1 cupa high saucepan(250ml)or un­til heat wa­ter liq­uidandof salt­ed­cookand has cook pasta re­duced.wa­ter for un­tilto the al with dente. cooled Drain mince, and grat­ed­cool. Com­bine parme­san pasta and peas, then spoon into a lined 22cm-round spring­form cake pan. Com­press down and bake for 30 min­utes. Re­move from oven and set aside to cool for 15 min­utes. Serve topped with ex­tra parme­san and basil. NU­TRI­TION • 41G PRO­TEIN • 5G SAT FAT • 53G CARB • 6G SU­GARS • 270MG SODIUM • 565 CAL (2370KJ)

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