I love the rustic simplicity of this dish – such simple flavours combine magically to create a super-satisfying, light yet hearty meal.
Serves: 6
INGREDIENTS
200 grams dried cannellini beans
1 bay leaf
1 large sprig rosemary
2 tablespoons olive oil
1 large onion, chopped
1 large leek, trimmed, halved lengthways and sliced
4 cloves garlic, crushed
½ teaspoon chilli flakes
2 bunches Italian cavolo nero (kale), leaves stripped from stems, chopped
400-gram tin chopped peeled tomatoes
⅔ cup white wine
finely grated zest of 1 lemon
⅓ cup finely chopped parsley, plus leaves to garnish
200 grams burrata
2 tablespoons lemon oil
Pantry note: Burrata is a small purse of stretched mozzarella filled with fresh cream and stringy curd.
METHOD
Cover the beans with water and leave to soak for 8 hours.
Drain well and bring to a simmer with at least 2 litres of water.
Add the bay and rosemary and simmer for 1¼–1½ hours or until just tender.
Drain, reserving 1 cup of the cooking water. Add the reserved water to the beans to stop them drying out.
Heat the oil in a large, deep frying pan and cook the onion and leek over a medium heat for 8 minutes. Add the garlic and chilli flakes and cook for 2 minutes, then add the kale. Stir well and cook a further 10 minutes.
Add the tomatoes, wine, lemon zest and cook for 5 minutes, then add the drained beans and cook for a further 5 minutes. Stir through the parsley and serve topped with drained,
torn burrata, a drizzle of lemon oil and the parsley leaves.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.