Sil­via Col­loca: Good ad­vice for mak­ing things go fur­ther

“From pesto to pickles, mak­ing a lit­tle ex­tra can save you a lot of time down the track”

Sunday Tasmanian - Tassie Living - - TASSIE LIVING -


Make ex­tra: pick­led fen­nel


4 duck mary­lands 2 or­anges 2 tbs ex­tra vir­gin olive oil

Pick­led fen­nel

350ml white wine vine­gar 100g caster sugar 4 small fen­nel bulbs, sliced length­ways

on a man­do­line, fronds re­served 2 tsp pink pep­per­corns, lightly crushed (or black pep­per­corns) 2 tsp fen­nel seeds, lightly crushed

Pre­heat oven to 180°C. Place the duck, skin side up, on a lined roast­ing tray. Sea­son, then place in the oven and roast for 1 hour or un­til golden and ten­der.

For the pick­led fen­nel, place 300ml wa­ter, 2 tsp salt, vine­gar and sugar in a saucepan over medium heat. Bring to a sim­mer, stir­ring to dis­solve the sugar. Place the fen­nel in a heat­proof bowl or jar with the crushed pep­per­corns and fen­nel seeds then pour over the hot pick­ling liq­uid. Set aside to cool com­pletely.

Seg­ment the or­anges by re­mov­ing the skin and the pith and cut out the seg­ments. Squeeze the re­main­ing cen­tre of the or­anges and re­serve the juice.

To make the dress­ing com­bine the oil with 2 tbs or­ange juice, salt, pep­per and the chopped fen­nel fronds. Re­move half the pickle. The re­main­ing pick­led fen­nel can be kept in the jar and chilled for up to 2 months. Com­bine drained pickle with the dress­ing and or­ange seg­ments and serve with the roast duck.

NU­TRI­TION • 12G PRO­TEIN • 6G SAT FAT • 12G CARB • 11G SUG­ARS • 440MG SODIUM • 305 CAL (1285KJ)


Start this recipe one day ahead Make ex­tra: borlotti beans


700g dried borlotti beans 1 large potato, peeled and halved 2 bay leaves 1 sprig rose­mary, plus ex­tra fried leaves

to serve 80g piece flat pancetta or speck, rind re­moved, plus ex­tra crispy fried pancetta to serve 2 gar­lic cloves, crushed 1 cel­ery stick, thinly sliced 1 small piece parme­san rind, plus finely

grated parme­san to serve 2 x 400g cans crushed toma­toes 2 cups (500ml) chicken or veg­etable stock 200g small pasta (di­tal­ini or small shells) Pesto to serve (op­tional)

Soak the dried borlotti beans in wa­ter overnight, then drain.

Place the drained beans, 2.5L wa­ter, the potato, bay leaves, rose­mary, pancetta and gar­lic in a large saucepan. Bring to a sim­mer over medium heat and cook for 45 min­utes or un­til the beans are ten­der and cooked through. Re­move half the beans and freeze for an­other meal. Dis­card rose­mary sprig and bay leaves.

Trans­fer the potato, one-third of the re­main­ing beans and ½ cup (125ml) cook­ing liq­uid to a food pro­ces­sor and blend un­til smooth. Re­turn puree to the pan with cel­ery, parme­san rind, toma­toes and stock. Re­move the pancetta and finely chop, then re­turn to the soup. Place over medium heat, bring to a sim­mer and cook for 20 min­utes. Add pasta and cook 6-8 min­utes un­til al dente. Serve topped with crispy pancetta, fried rose­mary, parme­san and pesto.

NU­TRI­TION • 34G PRO­TEIN • 2G SAT FAT • 108G CARB • 10G SUG­ARS • 1300MG SODIUM • 620 CAL (2605KJ)


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