Friday, May 27, 2005


Serves 4-6

2 tsp olive oil
1 onion, chopped
2 cloves garlic, sliced
1 carrot, chopped
1 kg smoked ham hock, chopped (ask your butcher to cut hock into 4 pieces) [I just use 500g rindless bacon, diced, instead]
400g can peeled whole tomatoes
5 cups beef stock
1/4 cup small pasta, such as macaroni
150g broccoli, chopped
100g green beans, chopped
310g can cannellini beans, drained
sea salt & cracked black pepper
2 tbsp chopped flat-leaf parsley

Cook oil, onion, garlic & carrot in large saucepan over medium heat for 5 minutes.
Remove skin & visible fat from ham hock then add to pan with tomatoes & stock.
Cover & simmer for 35 minutes.
Remove hock, cut ham from bone & dice.
Add to pan with pasta, broccoli, green & cannellini beans, salt & pepper.
Continue to simmer for 15 minutes.
Stir through parsley, ladle into bowls & serve with shaved parmesan cheese & crusty Italian bread.

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