Sorry the title isn’t snappier but I felt like I needed an explanation in using dill at this time of year. As I have said before, to me dill conjures up Greek islands, lemons, salads with couscous and the like, not casseroles and crumbles and everything that goes with late Autumn.
The previous post revealed my delight with Nigellissima, the latest scrumptious series from Nigella Lawson. Here at Cutest Cakes HQ we have been having a bit of an Italian week ourselves what with one meal and another and the Sicilian Pasta featured, pieced together from the recipe bites on the iPlayer. It’s intensely fishy, with smoked mackerel the principle component and dill also featuring heavily. What shall I do with the rest of the packet? I think I have the answer and here it is:
So apart from the asparagus, which does give away the fact that I took this picture in the Summer, this is quite a hearty dish and can benefit from the addition of some premium sausages, either on the side or chop up into. It is also super speedy, taking no longer than the time to cook sausages should you be having some.
You will need (for 4):
1 can of Cannellini Beans in water, drained, 1 jar of Passata (or a tin and a half of chopped Tomatoes), 1 Onion, chopped, a little chopped Celery Leaves (optional), as much Dill as you can stand or what you have left over, chopped, Olive Oil, Salt and Pepper, grilled Sausages if you wish.
Heat the oil in a medium saucepan and cook the onion over a medium heat until soft and transparent, add the celery leaves if using, stir round for another minute, and then add the passata or tins of tomatoes if using them instead…..
I was given a very good tip regarding the difference between using tins of tomatoes or passata, which is passata will cook very quickly really only requiring a warm through and doesn’t require a period of cooking down and the excess liquid evaporating away, tins of tomatoes do require this lengthier simmer and benefit from a ½ teaspoon of sugar due to the bitterness of the seeds.
…….so depending on the state of your tomatoes proceed as discussed and add the drained beans and dill and allowing the whole lot to cook down for 5-10 minutes minimum. Season and if you are using passata you may need to add a little water from the kettle to prevent from drying out.
You can add the chopped sausages (if using) at the point of serving and serve with crusty bread, pasta, asparagus…. whatever takes your fancy.
Ottolenghi’s Mediterranean Feast has replaced Nigella for now. It is a visual wonder and I shall post a recipe inspired by his foray into Morocco next week.