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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Rice and bean minestrone


"This soup uses parmesan rind cut up into small pieces," says Stefano Manfredi. "It melts yet retains a little chewiness - it's delicious. Prepare the rind by scraping off the thin coating of wax with a sharp knife (it's harmless but tastes a little strange). Then cut the rind into 1cm cubes. This soup tastes much better the day after it's made, but you may need to thin it with a little extra liquid because the rice absorbs it as it stands."

You'll need

60 ml (¼ cup) extra-virgin olive oil, plus extra to serve 2 onions, finely chopped 8 garlic cloves, each cut into 3-4 pieces 1 celery heart (including the tender pale leaves), sliced 2 fresh bay leaves 350 gm waxy potatoes, such as nicola, cut into 1cm dice 125 gm (½ cup) podded fresh borlotti, cannellini or similar beans (270gm unpodded; see note) 200 gm canned peeled Italian tomatoes, crushed 100 gm (½ cup) carnaroli rice 1 cup (loosely packed) flat-leaf parsley, coarsely chopped 60 gm parmesan rind, thin outer wax removed, cut into 1cm cubes Freshly grated parmesan and crusty bread, to serve

Method

  • 01
  • Heat olive oil in a large saucepan over medium-high heat. Add onion, garlic, celery and bay leaves and fry vegetables lightly, without colouring, until softened (3-5 minutes). Add potato, beans and tomato, then add water to cover ingredients by 4cm (about 1.25 litres). Bring to the boil over high heat, add rice, season to taste and stir to combine. Reduce heat to low-medium and simmer until rice is cooked (20-25 minutes). Add parsley and parmesan rind, and simmer until parmesan starts to soften (5 minutes). Season to taste, scatter with plenty of parmesan, drizzle with olive oil and serve with crusty bread.

Note If fresh beans are unavailable, use canned beans, rinsed.

Watch Stefano Manfredi from Sydney's Balla restaurant make the rice and bean minestrone recipe live from the Harvey Norman Gourmet Institute Event on June 24 at Domayne Alexandria in an exclusive video on the Harvey Norman website


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

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