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Silverbeet stalks al pomodoro
Silverbeet stalks al pomodoro
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Gluten-free twist on a classic Italian dish using silverbeet as a pasta substitute.
Ingredients:
  • 225ml extra virgin olive oil
  • 1 onion, thinly sliced
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 5.00 gm caster sugar
  • 150ml vegetable liquid stock
  • 2 rosemary sprigs
  • 1 tsp dried oregano
  • 20.00 ml salted capers, rinsed, drained
  • 5 garlic cloves, finely chopped
  • 1 bunch silverbeet, stalks and leaves separated, leaves roughly chopped, stalks cut into 3cm pieces
  • 50g pine nut
  • 80g parmesan
Instructions:
  • In a deep frypan over medium heat, heat 2 tablespoons of oil. Add onion and a pinch of salt, sauté for 3-4 minutes until softened. Stir in chopped tomato, tomato paste, sugar, stock, rosemary, oregano, capers, and 2 garlic cloves. Season with salt and pepper and simmer for 15 minutes until thickened.
  • Combine silverbeet leaves, 3/4 cup (185ml) oil, and 3 garlic cloves in a food processor until smooth. Add pine nuts and parmesan, then blend to create a creamy pesto. Season to taste.
  • Boil the stalks in salted water until tender, then drain and combine with sauce. Top with silverbeet pesto and extra parmesan before serving.

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