Sometimes after a long day I take the one-tray oven route. This means throwing everything into a dish and putting it into the oven for it to do all the work. It’s incredibly rewarding for very little work.
- 2 cups chopped silverbeet leaves
- 400 g can cannellini beans, drained and rinsed
- 400 g can cherry tomatoes
- 1 tbsp Dijon mustard
- 2 tbsp olive oil, plus extra for drizzling
- 2 garlic cloves, crushed
- 1 tsp dried chilli
- pinch sea salt
- 125 ml (½ cup) chicken or vegetable stock
- 3-4 good-quality Italian sausages
- 1 lemon, zest
- 50 g (½ cup) finely grated Parmigiano Reggiano
- grilled sourdough bread, rubbed with garlic and olive oil, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 200°C.
- Place the chopped silverbeet, cannellini beans, canned cherry tomatoes, Dijon mustard, olive oil, garlic, dried chilli, salt and stock in a large baking dish and use your hands to combine everything together well.
- Snip the ends off the sausages and squeeze the meat out to form little meatballs. Nestle these evenly in your bake. Drizzle with a little more olive oil, then bake for 30 minutes or until everything is golden.
- Remove from the oven, scatter the top with lemon zest and shower over the grated Parmigiano Reggiano. Serve immediately with grilled bread for dipping.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.