Heirloom Tomatoes with Pyengana Foam, Pub Mustard and Pangrattato
Using Hill Farm preserves from Sisters Creek on the north-west coast of Tasmania, this recipe from C...
Prep time: 15 – 20 minutes
Cook time: 60 minutes
3 potatoes, yellow, waxy, peeled and chopped into chunks
150ml extra virgin olive oil plus extra
2 brown onions, finely diced
5 cloves garlic, finely sliced
2 celery stalks, finely chopped
2 carrots, finely chopped
1 tbs Ardmona® tomato paste
1 tbs fennel seeds
2 bay leaves
6 sprigs of thyme
1 x 400gms can Ardmona® crushed tomatoes
1 litre water
1 chicken stock cube
500gms cabbage, sliced into chunks
250gms zucchini, finely diced
250gms of radicchio, coarsely chopped
1 x 400g can cannellini beans, drained and crushed
salt flakes and freshly ground pepper
2 tsp sugar
Stale crusty bread for bruschetta
Pecorino or parmesan cheese, shaved
Partially boil potatoes in a saucepan of water for 15 minutes. Set aside.
In a large pot, cook oil, onions, garlic, celery and carrot over low heat for 15 minutes until golden. Stir in tomato paste, fennel seeds, bay leaves and thyme.
Cook a further 3 minutes. Add crushed tomatoes, water, stock cube, cabbage, zucchini, radicchio, potato and cannellini beans.
Simmer for 25 minutes. Season with salt, pepper and sugar. Finish with freshly shaved parmesan.
Serve with thickly sliced bread, toasted and rubbed with a raw garlic clove and a generous drizzle of extra virgin olive oil.
Expand your cooking repertoire with these mouth-watering family dishes created by Karen Martini using Ardmona® tomato products.
For more Ardmona® recipes by Karen Martini, visit www.ardmona.com.au.