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The winning recipe by Lyndall (NSW)
Saclà Tomato Pesto Beef and Butter Bean Sauté
This brilliant recipe was developed from Lyndall's winning recipe idea from the Saclà Big Italian Night In Competition 2009.
Lyndall has won an Italian dinner for 8 cooked in her home by a personal chef and a Saclà Hamper, total value $1650 inc GST.
 Serves: 4 persons
Preparation time: 5 minutes
Cooking time: 15 minutes
Ingredients:
190g jar Saclà Tomato Pesto
300g risoni or orzo pasta
30g butter
1 tablespoon olive oil
1 onion, finely chopped
1 red capsicum, cut into strips
500g beef fillet or lamb backstrap, thinly sliced
400g can butter beans or cannellini beans, drained and rinsed
1/2 cup dry red wine
2 tablespoons chopped continental parsley
Preparation:
Cook the risoni in a large pot of salted boiling water for 5 minutes or until 'al dente'. Drain, stir in butter and keep warm. Meanwhile, heat oil and sauté onion and capsicum until softened. Add beef and sauté until browned then stir in Saclà Tomato Pesto, butter beans and red wine and simmer for 10 minutes until slightly thickened. Stir in parsley, season to taste and serve over steaming hot risoni.
Runners-up
All 5 runners-up will receive a Saclà hamper valued at $150 inc GST
James (QLD)
Snapper Pesto Parcels:
spread a thin layer of Sacla Basil Pesto between 3 sheets of filo pastry. Place a fillet of snapper, fine grated lemon rind, chopped spring onion. halved cherry tomatoes and black pepper on pastry and wrap. Brush with melted butter, bake for 20mins at 180 degrees.
Julie (VIC)
On the barbeque, I grill slices of polenta until crispy, then spread with whichever Sacla pesto I have on hand, and top with roasted pumpkin, pancetta, pine nuts, baby spinach leaves and a drizzle of extra virgin olive oil. Finish with shaved parmesan. Bellissimo!
Jackie (WA)
Smear a salmon fillet with Sundried Tomato Pesto, place on top of finely sliced fennel, steamed baby potatoes, vine ripened cherry tomatoes, a few black olives, grated lemon zest, olive oil, salt and pepper. Bake in a hot oven for 20 minutes. Serve with a glass of crisp white wine.
Jane (QLD)
The most delicious thing you'll ever eat is a chicken and asparagus pizza. It's to die for. Simply spread Sacla Cherry Tomato Pasta Sauce over a pizza base. Top with crushed garlic, onion, chicken strips, parboiled asparagus, mushrooms and pine nuts. Sprinkle with grated cheese, bake and eat!! Bellissimo!
Katie (TAS)
Cut a sheet of puff pastry into 16 squares, lightly score (but don't cut through) with a scone cutter. Spread circle shape with Sacla pasta sauce or pesto, top with artichokes, feta, corn, mushroom slices, olives, whatever you like, then bake at 180 until puffed and golden. |
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