READY IN
COOKING TIME
PREP TIME
SERVES
ingredients
- ½ leek, halved, washed and thinly sliced
- ½ courgette, julienned
- 2 cloves garlic, thinly sliced
- 1 tsp dried oregano
- Salt & pepper to taste
- Glug of Nunez de Prado olive oil
IN STOCK
- 1 jar El Navarrico Tomate Frito Sauce + 1 jar water
- 50g Brindisa fideo
IN STOCK
- ½ jar Brindisa white butter beans
OUT OF STOCK
- Handful kale, roughly torn
- Handful Brindisa smoked almonds, roughly chopped
- 1-2 Andres Gavino rosemary & thyme tortas, torn into small pieces
IN STOCK
- splash of Pedro Ximenes Vinegar (optional)
IN STOCK
- Brindisa’s pickled onions or pickled garlic (optional)
IN STOCK
Method:
- In a large pan, add the olive oil and on a medium-high heat, saute the leeks, courgettes, garlic, oregano, salt & pepper for 5-10 minutes.
- Add the jar of tomato sauce, then fill the empty jar with water, shake to remove the remaining tomato, and add to the pan, along with the fideo.
- Bring to the boil and simmer for around 5 minutes, stirring occasionally.
- Now add the butter beans to warm through.
- Just before serving, add the kale and stir through.
- Add to a serving dish, or individual bowls, and top with the smoked almonds and the rosemary & thyme tortas, followed by a nice drizzle of olive oil.
Little tip:
I like adding a splash of Pedro Ximenes Sherry Vinegar at this stage but this is optional. If the consistency is too thick, feel free to add a small amount of water.
ingredients
- ½ leek, halved, washed and thinly sliced
- ½ courgette, julienned
- 2 cloves garlic, thinly sliced
- 1 tsp dried oregano
- Salt & pepper to taste
- Glug of Nunez de Prado olive oil
IN STOCK
- 1 jar El Navarrico Tomate Frito Sauce + 1 jar water
- 50g Brindisa fideo
IN STOCK
- ½ jar Brindisa white butter beans
OUT OF STOCK
- Handful kale, roughly torn
- Handful Brindisa smoked almonds, roughly chopped
- 1-2 Andres Gavino rosemary & thyme tortas, torn into small pieces
IN STOCK
- splash of Pedro Ximenes Vinegar (optional)
IN STOCK
- Brindisa’s pickled onions or pickled garlic (optional)
IN STOCK