green pea and ham mine­strone

donna hay - - LOCATION -

1.7kg ham hock 2 ta­ble­spoons ex­tra vir­gin olive oil 1 leek, thinly sliced 1 litre chicken stock 1 bunch broc­col­ini, trimmed and chopped ½ cup (70g) mac­a­roni 200g cavolo nero (Tus­can kale), chopped 150g green beans, trimmed 2 cups (280g) frozen baby peas ½ cup flat-leaf pars­ley leaves, finely chopped finely grated parme­san, to serve

Place the ham hock in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Re­duce heat to medium and sim­mer for 30 min­utes. Care­fully re­move the hock and re­serve 2 cups (500ml) of the cook­ing liq­uid. Re­move the rind from the hock and dis­card. Us­ing 2 forks, shred the meat and set aside to keep warm.

Heat the oil in a medium saucepan over medium heat. Add the leek and cook for 3 min­utes. Add the stock and re­served cook­ing liq­uid. In­crease heat to high and bring to a sim­mer. Add the broc­col­ini and mac­a­roni and cook for 3 min­utes. Add the cavolo nero and green beans and cook for a fur­ther minute. Add the peas and cook for 1 minute. Add the ham and pars­ley and stir to com­bine. Sprin­kle with the parme­san to serve. Serves 4–6.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.