Fagioli On House Sourdough

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 cloves garlic
2 stalk celery
1 small carrot
Splash of white wine
1 ½ cup Passata
4 cups vegetable broth
4 rashers Bacon
Meredith Dairy marinated goats cheese to crumble
2 bay leaves
Salt to taste, Pepper to taste
Small handful oregano and parsley
1/4 lemon
Sliced House Sourdough

Dutch Oven
Stainless Steel Pan

METHOD

1. In a dutch oven, heat up some olive oil over medium high heat
2. Slice your bacon rashers into about 1cm strips, pan fry until the edges to caramelize
3. Dice your carrots, onion, garlic and celery
4. Add in your diced veggies and sauté until the onions are translucent
5. Deglaze with white white and cook the alcohol out for a couple of minutes
6. Pour in the passata, borlotti beans, vegetable stock and bay leaves and lightly season with salt
7. Simmer for 30 minutes or until a nice thick stew is formed
8. Roughly chop oregano and fold into your stew in the last few minutes
9. Toast your sourdough till golden brown

ASSEMBLY

1. Ladle on your stew, sprinkle with chopped parsley and a squeeze of lemon juice.
2. Add a few generous chunks of Meredith Dairy Goats Cheese
3. Enjoy!