A good friend of The Balcony Garden, Elizabeth Hewson, author of Moving Out, Eating in, shares a favourite winter recipe this month to warm us up.
Whilst this bake is not only a super quick mid-week meal (you throw everything into the one tray and wham-bam thank you ma’am – dinner’s done), it’s also wonderfully comforting on a cold winter’s night.
What I really love about it is how it transports me back to Italy. I am now at the time where my past year in Italy feels like it was all just a dream, and to bring myself back into it, I cook. This is what I love most about food. It helps create and re-create memories. The foods that we eat and enjoy with those we love, and the foods that we eat at significant times in our lives, become embedded in our minds as incredible food memories. This one has a very special place in my heart. So here it is, I hope you enjoy it as much as I do.
4 cups silverbeet (½ – 1 bunch), leaves finely chopped, stems removed
1 x 400ml can cannellini beans, drained and rinsed
1 x 400 ml can cherry tomatoes (or mini roma tomatoes)
1 tbs Dijon mustard
2 tbs olive oil
1 tsp dried chilli
pinch sea salt
2 garlic cloves, crushed
½ cup white wine
3 x good quality Italian sausages from your butcher
½ cup Parmigiano Reggiano, finely grated
Toasted bread, to serve
Pre heat the oven to 200 °C.
In a casserole dish or baking tray, place the chopped silverbeet, cannellini beans, canned cherry tomatoes, dijon mustard, olive oil, dried chilli, salt, crushed garlic and drizzle with white wine. Using your hands give the mixture a good toss to ensure everything is mixed well.
Snip the end of the sausage and squeeze the meat out to form little meatballs. Nestle these evenly in your bake.
Pop into the oven and cook for 25-30 minutes. Sprinkle over Parmigaiano Reggiano and serve immediately with toasted bread for dipping.
Moving Out, Eating In is available through Booktopia online.
You can read more about Lizzie here.