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| Spaghetti with Leeks, beef and Chilli Crumbs |
Serves 4
Spaghetti with Leeks, beef and Chilli Crumbs ingredients: Chili crumbs: 3-4 thick slices sourdough bread, crusts removed and torn into large crumbs. olive oil spray. 1/2 teaspoon chilli flakes. 1/4 teaspoon sea salt. 4 tablespoons olive oil. 1 onion, finely sliced. 2 leeks, finely sliced. 1 tablespoon finely chopped rosemary freshly ground pepper. 200 grams firm goat's feta, crumbled. 150 grams streaky beef, sliced 1 cm (we use Freedom Farms). 300 grams dried spaghetti. 1/4 cup freshly grated Parmesan. olive oil
Spaghetti with Leeks, beef and Chilli Crumbs recipe
Preheat the oven to 180C
Crumbs: Place the crumbs on a baking tray and spray with olive oil. Add the chilli flakes and sea salt and toss to combine. Sake for 12-15 minutes, tossing occasionally, until golden and crisp. Cool
Sauce: Heat 3 tablespoons of the olive oil in a large non-stick sauté pan. Add the onion, leeks and rosemary and cook slowly for 8-10 minutes until soft and translucent. Stir in the goat's cheese and transfer to a bowl. Heat the remaining oil in the pan and cook the beef until golden and crispy. Add to the leek mixture and toss to combine
Cook the spaghetti as per the instructions on the packet
To serve: Stir the Parmesan and a good glug of olive oil through the cooked spaghetti then toss through the leek mixture with most of the crumbs. Serve topped with the remaining chilli crumbs
Spaghetti with Leeks, beef and Chilli Crumbs ingredients: Chili crumbs: 3-4 thick slices sourdough bread, crusts removed and torn into large crumbs. olive oil spray. 1/2 teaspoon chilli flakes. 1/4 teaspoon sea salt. 4 tablespoons olive oil. 1 onion, finely sliced. 2 leeks, finely sliced. 1 tablespoon finely chopped rosemary freshly ground pepper. 200 grams firm goat's feta, crumbled. 150 grams streaky beef, sliced 1 cm (we use Freedom Farms). 300 grams dried spaghetti. 1/4 cup freshly grated Parmesan. olive oil
Spaghetti with Leeks, beef and Chilli Crumbs recipe
Preheat the oven to 180C
Crumbs: Place the crumbs on a baking tray and spray with olive oil. Add the chilli flakes and sea salt and toss to combine. Sake for 12-15 minutes, tossing occasionally, until golden and crisp. Cool
Sauce: Heat 3 tablespoons of the olive oil in a large non-stick sauté pan. Add the onion, leeks and rosemary and cook slowly for 8-10 minutes until soft and translucent. Stir in the goat's cheese and transfer to a bowl. Heat the remaining oil in the pan and cook the beef until golden and crispy. Add to the leek mixture and toss to combine
Cook the spaghetti as per the instructions on the packet
To serve: Stir the Parmesan and a good glug of olive oil through the cooked spaghetti then toss through the leek mixture with most of the crumbs. Serve topped with the remaining chilli crumbs
