serves
4
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Tray Bake
episode • The Cook Up with Adam Liaw • cooking • 24m
G
episode • The Cook Up with Adam Liaw • cooking • 24m
G
Ingredients
- 2 cups chopped silverbeet leaves
- 400 g can cannellini beans, drained and rinsed
- 400 g can cherry tomatoes
- 1 tbsp Dijon mustard
- 2 tbsp olive oil, plus extra for drizzling
- 2 garlic cloves, crushed
- 1 tsp dried chilli
- pinch sea salt
- 125 ml (½ cup) chicken or vegetable stock
- 3-4 good-quality Italian sausages
- 1 lemon, zest
- 50 g (½ cup) finely grated Parmigiano Reggiano
- grilled sourdough bread, rubbed with garlic and olive oil, to serve
Instructions
- Preheat the oven to 200°C.
- Place the chopped silverbeet, cannellini beans, canned cherry tomatoes, Dijon mustard, olive oil, garlic, dried chilli, salt and stock in a large baking dish and use your hands to combine everything together well.
- Snip the ends off the sausages and squeeze the meat out to form little meatballs. Nestle these evenly in your bake. Drizzle with a little more olive oil, then bake for 30 minutes or until everything is golden.
- Remove from the oven, scatter the top with lemon zest and shower over the grated Parmigiano Reggiano. Serve immediately with grilled bread for dipping.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Tray Bake
