FAST CASSOULET WITH CRISPY SOUR­DOUGH TOP­PING

SERVES 4 PREP 20 MINS COOK 35 MINS PER SERVE 3752kj COST $$$

Woman’s Day (Australia) - - Food To Love -

1 tbsp olive oil 500g pork chipo­latas 1 car­rot, roughly chopped 1 cel­ery stalk, chopped 1 red onion, peeled, chopped 1 gar­lic clove, whole 250g Swiss brown mush­rooms, quar­tered 1 rind­less ba­con rasher, sliced 2 bay leaves 1 tbsp chopped sage leaves ½ cup red wine 2 x 400g cans diced toma­toes with mixed herbs 400g can can­nellini beans, rinsed, drained 400g can bor­lotti beans, rinsed, drained ½ cup chopped char­grilled cap­sicum CROUTON TOP­PING 150g sour­dough bread, stale ⅓ cup grated parme­san 1 tbsp olive oil 2 tbsp finely chopped pars­ley

1 Pre­heat oven to hot, 200°C. 2 In a large flame­proof casse­role dish, heat oil on high. Cook chipo­latas 3-4 min­utes, turn­ing, un­til browned. Trans­fer to a plate. 3 In a food pro­ces­sor, com­bine car­rot, cel­ery, onion and gar­lic. Pulse un­til finely chopped. 4 Us­ing the same pan, saute mush­rooms, ba­con, veg­etable mix­ture, bay leaves and sage, 8-10 min­utes, un­til soft and fra­grant. Pour wine into pan to deglaze and sim­mer 3-4 min­utes, un­til liq­uid is re­duced by half. 5 CROUTON TOP­PING Tear sour­dough into rough 2cm crou­tons. Place in a large bowl with parme­san, oil and pars­ley. Toss to coat and sea­son well. 6 Re­turn sausages to pan with toma­toes, beans and cap­sicum. Bring to sim­mer. Scat­ter crouton top­ping evenly over top. Bake in oven 15 min­utes, un­til golden brown and crisp.

TIP When fresh toma­toes are cheap, ripe and plen­ti­ful, use in place of canned.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.