Tuscan Sausage & Leek Stew
This recipe combines the classic Tuscan ingredients of green olives, cannellini beans, and freshly pressed olive oil.
The stewed leeks soak up these rustic flavours, giving them a melt-in-your-mouth softness.
Drizzle with JOSEPH First Run Olive Oil to make this dish truly memorable.
Ingredients
- 4 Italian pork sausages
- JOSEPH First Run Olive Oil
- 2 leeks, chopped into 4 cm pieces
- 2 400 g tins of cannellini beans, drained and rinsed
- 2 cloves garlic, crushed
- 250 ml vegetable stock
- 2 sprigs of fresh oregano or 1 tsp dried oregano
- zest of one lemon
- uice of one lemon
- 100 g Italian green olives, pitted and roughly chopped
- sea salt and black pepper
Directions
1. Preheat the oven to 180°C.
2. Place the leek pieces in a baking pan and pour 3-4 tablespoons of olive oil and a good pinch of sea salt. Mix to coat.
3. Place the baking pan in the preheated oven for 45 minutes.
4. Place the sausages in a frying pan with a drizzle of olive oil and brown them over medium heat for 3-4 minutes, until a light crust begins to form. Note - it's okay if the sausages aren't completely cooked at this stage. They'll continue cooking later.
5. While the leeks are in the oven, prepare the cannellini beans:
- Add the beans, garlic, vegetable stock, oregano, lemon zest, browned sausages, and 3 tablespoons of olive oil into a large saucepan.
- Season with salt and pepper and simmer, covered for 15 minutes.
- Remove the sausages and set them to one side
- Lightly mash the beans with a spatula.
6. In another small bowl, combine the green olives, 4 tablespoons JOSEPH First Run Extra Virgin Olive Oil, lemon juice, and a pinch of salt & pepper.
7. Arrange all the components on a serving tray: start with the cannellini mixture, then place the sausages and leeks on top, and finally, spoon over the green olives.
8. Place the serving tray into the oven for 10 minutes to warm the dish and allow the flavors to meld.
Remove the dish from the oven and bring to the table while still hot and fragrant.
Serve with plenty of crusty bread and a glass of spicy red like our Il Briccone Shiraz Sangiovese!
30/07/2024 at 1:13 PM
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Recipe of the Month - Grilled Calamari Skewers
Ingredients
1.00 kg calamari (squid) tubes and tentacles, cut into bite sized pieces
1 cup of JOSEPH Cold Pressed Extra Virgin Olive Oil
2 cloves of garlic, crushed
3 tablespoons flat leaf parsley, chopped
2 cups fresh breadcrumbs
salt and freshly cracked black pepper
skewers (pre-soak in water if using wooden skewers)
1 lemon
Directions
In a bowl, drizzle JOSEPH oil on the calamari along with 1 tablespoon of chopped parsley, salt, pepper and garlic. Mix and set aside for at least 15 minutes.
In a seperate bowl combine the remaining 2 tablespoons of parsley with the breadcrumbs.
Roll the calamari through breadcrumbs and skewer. Grill for 2 to 3 minutes on each side and serve immediately with a final drizzle of oil and a squeeze of lemon juice.
Discover more Grilli family recipes here - click here now
Comments (4)Recipe: Flourless Orange Cake
Flourless Orange Cake
Serving Size: 8
Cook Time: 03:00:00
Difficulty: Easy
Ingredients
2 medium oranges
6 eggs
1 cup caster sugar
1 1/2 tsps baking powder
1 1/2 cups ground almonds/almond meal
Tip: Fancy a change? The two oranges can also be replaced by 4-5 clementines, 3 lemons or 350g of kumquats
Directions
Wash and scrub the outside of the oranges and place them whole (skin and all) in a pot and fill with cold water to cover. Place over a medium high heat and bring to a boil. Allow to simmer uncovered for 20 minutes or so then drain the oranges, place them back in the pot and refill with more cold water. Repeat the process by bringing to the boil, simmer for 20 minutes then drain and refresh with more cold water. Bring it a boil and simmer for about an hour then drain the oranges and set them aside to cool. All up the process should take about 2 hours and you’re draining and refreshing the oranges three times.
When the oranges have cooled, roughly chop them to pieces and remove any seeds and white pith (these will make your cake bitter). Place in a blender or food processor (skin and all) then blend/process until a fine puree.
Preheat oven to 175°C / 350°F and lightly grease and line with baking paper a 23 to 25cm cake tin (9.5 to 10 inch tin). I use large round cake tin (24cm across x 7cm high)
Measure out 1 1/4 cups of the puree. Just keep the rest in the freezer until the next orange cake episode. Beat the eggs, sugar and baking powder with an electric mixer until thickened and pale in colour. Add in the ground almonds and mix in well. On a low speed, add in the orange puree in two or three batches allowing it to beat for at least 20 seconds after each addition.
Pour into prepared tin and bake for anywhere between 40 minutes to an hour (depending on oven). Cake is ready when a skewer comes out clean. If it looks like it’s browning too much after 30 minutes then you can place a sheet of aluminium foil over the cake tin.When done, remove from oven and cool for 10 minutes before removing it from the tin and cooling on a cake rack.
Serve with a dollop of orange-blossom scented double cream (or plain cream) and candied orange peel if you wish. The perfect pairing for our JOSEPH La Magia Botrytis Riesling Traminer.
17/10/2013 at 11:45 AM
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Recipe of the Month - Pissaladiere
Click here to view the recipe online
08/08/2013 at 4:08 PM
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Recipe of the Month - Singapore Chilli Crab
Primo Estate’s Patricia was born and raised in Singapore; she remembers the joys of the national dish from a young age. Patricia describes her childhood memories of the dish, "the thick, messy, sweet, spicy, tomatoey sauce with egg stirred through making it all gooey and gloopy was a joy to eat!" What kid (big and small!) doesn't want an excuse to lick their fingers! Perfect with a cold glass of Primo Estate La Biondina on a hot summer night.
07/03/2013 at 6:31 PM
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Recipe of the Month - Joe's Family Favourite Pasta
Joe says 'You know you have a real crowd pleaser when there are NEVER any leftovers no matter how much you cook - this is one of them'. Absolutely delicious with a bottle of Primo Estate Merlesco Merlot.
10/01/2013 at 11:15 PM
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Recipe of the Month - Barchette di Peperone
The 2011 Primo & Co Tuscan Shiraz Sangiovese just arrived in cellar door all the way from Italy and we are loving its intense black cherry fruit. With Joe just back from this year's Italian vintage and our Meet The Tuscan Pizza lunches sold out all this talk of Tuscany is making us long for the delicious smell of classic Tuscan stuffed peppers paired with a glass of The Tuscan!
PS - Don't miss out on our free recipe of the month emails, become an Amici Primo mailing list member by completing the form on the top right of this page.
31/10/2012 at 10:40 PM
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Venetian Risi e Bisi - Recipe of the Month
The quintessential Venetian dish, for hundreds of years Risi e Bisi was so highly esteemed that Venetians were only permitted to enjoy it on feast days by order of the Doge. Somewhere between a soup and a risotto you don't have to wait for a feast day to enjoy this quick and easy dish, the perfect pairing with our Merlesco Merlot.
11/10/2012 at 7:44 PM
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Zamberlamb - Recipe of the Month
Our deliciously rich 2010 Primo Estate Zamberlan Cabernet Sauvignon Sangiovese is the perfect pairing with this seasonal spring recipe from Rob Paglia at La Dolce Vita (many of you will recognise Rob as the chef behind our fabulous cellar door lunches). It is such a great match for our 'baby Moda' Zamberlan that we call it 'Zamberlamb'. To find out how Zamberlan got its name, watch Joe's video.
PS - Come and enjoy Zamberlan, JOSEPH Nebbiolo, and the new 2012 Merlesco Merlot paired with Rob Paglia of La Dolce Vita's cooking at our Budburst Lunch on Sunday 30th and public holiday Monday 1st October - book your tickets now
04/09/2012 at 7:37 PM
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Apple & Olive Oil Cake - Recipe of the Month
When the lovely Rosie from cellar door baked this delicious treat for the team it vanished so fast that we just had to share it with our Amici. Rosie inherited the recipe from her grandmother who escaped Berlin during the war. Rosie says 'This is a real winter warmer, the smell of apples and cinnamon baking takes me back to Grandma's kitchen'.
05/07/2012 at 10:27 PM
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