YOU’LL NEED
Serves 4
Fagioli Stew
Borlotti or Cannellini Beans (Dried and soaked the night before or canned)
2 splashes of olive oil
1 medium Onion
2 pieces garlic
2 stalk celery
1 small carrot
Splash of white wine
1 ½ cup Passata
4 cups vegetable broth
4 rashers Bacon
2 bay leaves
Salt to taste
Pepper to taste
Small handful oregano
Charred Spitfire Sourdough
4 thick slices of Spitfire
2 cloves of garlic skin on
A few splashes of olive oil
Flaky salt
1 bunch parsley
1 lemon
1 cube Meredith Dairy marinated goats cheese
Dutch Oven
Stainless Steel Pan
METHOD
- In a dutch oven, heat up some olive oil over medium high heat
- Slice your bacon rashers into about 1cm strips, pan fry until the edges to caramelize
- Dice your carrots, onion, garlic and celery
- Add in your diced veggies and sauté until the onions are translucent
- Deglaze with white white and cook the alcohol out for a couple of minutes
- Pour in the passata, borlotti beans, vegetable stock and bay leaves and lightly season with salt
- Simmer for 30 minutes or until a nice thick stew is formed
- Roughly chop oregano and fold into your stew in the last few minutes
Charred Spitfire Sourdough
- Slice your sourdough and generously brush with olive oil
- Toast in a pan until it golden brown with charred edges
- Rub with some fresh garlic and season with flaky salt
ASSEMBLY
- Ladle on your stew, sprinkle with chopped parsley and a squeeze of lemon juice
- Add a few generous chunks of Meredith Dairy Goats Cheese
- Enjoy!