LIG­URIAN PESTO & BEAN SALAD WITH CREAMY SEMOLINA

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SERVES 4

4 cups (1L) chicken stock 1 cup (250ml) milk 1 cup (180g) semolina 1/ 2 cup (40g) finely grated pecorino, plus ex­tra shaved to serve 25g un­salted but­ter 300g each green beans and Ro­man beans (sub­sti­tute ex­tra green beans), trimmed Lig­urian olives (sub­sti­tute black olives),

to serve

PESTO

11/ 2 bunches basil, leaves picked, plus ex­tra leaves to serve 1/ 3 cup (80g) roasted pine nuts 50g finely grated pecorino 1 cup (250ml) ex­tra vir­gin olive oil Juice of 1/ 2 a lemon

For the pesto, place half basil, half pine nuts, half pecorino and 2 tbs oil in a mor­tar and pes­tle and pound to a paste. Add 1 tbs oil and re­main­ing basil, pine nuts and pecorino, and con­tinue to pound to a paste. Stir through lemon juice and re­main­ing 3/4 cup (180ml) oil. (Al­ter­na­tively, whiz all in­gre­di­ents in a food pro­ces­sor for 2 min­utes or un­til well com­bined.) Trans­fer to a bowl, cover sur­face di­rectly with plas­tic wrap and chill un­til needed.

To make the semolina, bring stock and milk to a sim­mer in a saucepan over high heat. Grad­u­ally whisk in semolina un­til well com­bined. Re­duce to medium-high heat and cook, stir­ring con­stantly with a wooden spoon, for 2 min­utes or un­til thick­ened. Re­duce to medium-low heat and cook, stir­ring reg­u­larly, for 5 min­utes or un­til ten­der. Stir through grated pecorino and but­ter (semolina will thicken as it cools; add warm stock or wa­ter a lit­tle at a time to reach de­sired con­sis­tency).

Mean­while, for the salad, blanch beans in a saucepan of boil­ing wa­ter for 2 min­utes or un­til just ten­der, then drain and briefly re­fresh in iced wa­ter. Drain. Trans­fer beans to a bowl and toss through three-quar­ters of pesto.

Pour semolina onto a large serv­ing plat­ter and top with bean salad. Scat­ter with olives and ex­tra basil leaves, and driz­zle with re­main­ing pesto. Top with ex­tra shaved pecorino to serve.

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