Simone Agostino

Brothy white beans, chorizo, silverbeet and vongole ~
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Love when a good fridge clean out becomes a flavourful dish. Rough recipe below 👇
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500g clams, thoroughly rinsed
1 bunch silverbeet, washed and roughly chopped
1 punnet cherry tomatoes
1 onion, diced
1 garlic clove, sliced
1 chorizo, sliced
1 can white beans, rinsed
Chicken stock
EVOO
Salt and pepper
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Heat a medium sized low saucepan to medium, add a splash of EVOO. Add the onion and l cook until translucent, then follow with the garlic and chorizo. Continue to cook for a couple kinda until the chorizo starts to render, then throw in the cherry tomatoes. After a few more minutes add the white beans and enough stock to just cover all the ingredients. Turn the heat down ever so slightly and add the silverbeet and clams and cover with the lid. Allow to steam for a few minutes, shaking the pan to agitate any stubborn clams that won’t open!
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Turn off the heat, drizzle with EVOO and season to your liking - serve immediately! ‘Nduja is lovely in place of the chorizo if you have it on hand.
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There are still a few spots left in my pasta workshops and a few new dishes to try this time round! Both semolina and egg pasta workshops to choose from ~ If you’re stuck on deciding which is best for you, send me a DM 💛
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And if you’re vegan, semolina pasta is the way to go for an eggless dough!
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~ book via the link in my BIO

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Roasted pumpkin and farro salad with a honey, chilli and thyme dressing. I had a lot of people ask for this recipe recently and so here it is! I just love the nutty flavour and texture of the farro in this winter salad ~

1/2 pumpkin, cut into wedges
1 cup farro
Goats cheese
Roasted almonds

For the dressing -
1/4 cup EVOO
1 tbsp honey
1/2 tsp dried chilli flakes
3–4 sprig thyme, leaves only
Juice of half a lemon
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Coat the pumpkin in EVOO, then season and roast for 45 mins at 180C. Meanwhile, prepare the farro according to packet instructions. Allow both the pumpkin and the farro to cool slightly whilst you prepare the salad dressing. Toss the chopped roasted almonds through the farro and mix in the honey chill dressing. Arrange the roasted pumpkin on a serving platter, spoon the farro over and around, season to taste and finish with goats cheese.
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Hardly a recipe, just a good combination of flavours 👌
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New workshop dates and new dishes to learn are now live!
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Get in quick as they’re selling fast ~ Just head to the link in my BIO to see the full schedule and make your booking. Or head to my website www.simoneagostino.com ~
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Come cook with me! 🍝
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