Silverbeet polpettine

Name: Silverbeet polpettine
Yield: 4
Ingredients: 10 large silverbeet leaves, stalks trimmed; 1 garlic clove, finely chopped; 200g beef mince; 200g pork mince; 1 egg; 1 handful flat-leaf parsley leaves, finely chopped; 1 tbs raisins, soaked in warm water for 15 minutes to soften, drained; 2 tbs pine nuts, chopped; ½ cup (95g) leftover cooked long-grain rice, quinoa or couscous; 2 large handfuls freshly grated parmesan or pecorino; 700g tomato passata; 1 tbs extra virgin olive oil; Crusty bread, to serve

2 ratings

https://healthimprovements.info/recipes/silverbeet-polpettine/usz8x0is — Silverbeet polpettine

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by delicious. team

delicious. team

Mar 17, 2019

“I love to make a big batch of these polpettine and freeze them to have later for a quick weeknight dinner. These also work really well wrapped in Swiss chard or cabbage leaves.” This is an edited extract from The Weeknight Cookbook by Justine Schofield with photography by Jeremy Simons (Plum, $34.99).

10 large silverbeet leaves, stalks trimmed
1 garlic clove, finely chopped
200g beef mince
200g pork mince
1 egg
1 handful flat-leaf parsley leaves, finely chopped
1 tbs raisins, soaked in warm water for 15 minutes to soften, drained
2 tbs pine nuts, chopped
½ cup (95g) leftover cooked long-grain rice, quinoa or couscous
2 large handfuls freshly grated parmesan or pecorino
700g tomato passata
1 tbs extra virgin olive oil
Crusty bread, to serve

Method

1.

Preheat oven to 180°C. Grease a 1.5-litre baking dish. Bring a large saucepan of salted water to the boil. Add silverbeet and cook for 3-4 minutes to soften. Drain and pat dry with a clean tea towel. Cut the white rib from the centre of each leaf in a V-shape.
2.

In a large bowl, combine the garlic, beef and pork mince, egg, parsley, raisins, pine nuts, rice (or quinoa or couscous) and a handful of cheese. Season with salt and pepper and mix with your hands.
3.

Shape the mince mixture into ten 10cm logs. Place each in the centre of a silverbeet leaf. Fold in the sides and roll up into a thick sausage-like shape.
4.

Pour half the passata into the prepared dish. Season with salt and pepper, then scatter in a pinch of cheese and drizzle on half the oil. Nestle in the silverbeet polpettine, seam-side down, then pour the remaining passata over, sprinkle with remaining cheese and drizzle on the rest of the oil. Bake for 35-40 minutes until the filling is cooked and the sauce is thick and rich. Serve with crusty bread.