Recipe: Sian Redgrave’s Cannellini Bean and Cavolo Nero Stew With Pork and Fennel Meatballs

When it comes to culinary staples, there are few that chef, food stylist and recipe developer Sian Redgrave turns to as much as extra-virgin olive oil.

“I use [it] all the time,” she tells Broadsheet, whether it’s for baking, cooking or finishing dishes.

Her love for extra-virgin olive oil even extends beyond the kitchen and into her wellness routine, where she uses it as a cleanser, a hair mask, and an antidote when she’s feeling under the weather. “It’s kind of the miracle worker.”

In the warmer months, extra-virgin olive oil is her go-to as a finishing touch for salads and chilled plates. But as winter sets in, she reaches for it to elevate warming dishes like her cannellini bean and cavolo nero stew with pork and fennel meatballs.

“As soon as the weather gets cooler, I love slow, soupy numbers,” she says, “but we don't always have time to do the full shebang of making the broth and slow-cooking everything.”

Playing on the Italian concept of cucina povera, or peasant cooking, this stew has the depth of a dish that’s been simmering for hours but comes together in a fraction of the time, using simple ingredients you probably already have at home.

“I think it really showcases the oil,” she says. “Especially that last little drizzle on top, when you get the sharpness with the creaminess of the beans.”

For a meat-free version, Redgrave suggests swapping meatballs for your vegetable of choice or doubling up on the legumes. However, the extra-virgin olive oil is one ingredient she insists you shouldn’t skip.

Extra-virgin olive oil, is rich in monounsaturated fats and contains antioxidants, which help it retain its stability under high heat or during transit, making it a safe, versatile choice for all kinds of dishes. Redgrave particularly favours Cobram Estate Extra Virgin Olive Oil for its superior quality, minimal processing and local ethos.

“Knowing that it’s come from Australia … supporting Australian business is such a big thing for me.”

Cannellini bean and cavolo nero stew with pork and fennel meatballs

Serves 6
Preparation time: 30 minutes
Cooking time: 45 minutes

Ingredients

6 pork and fennel sausages, preferably organic
3 tbsp Cobram Estate Classic Extra Virgin Olive Oil (plus extra to serve)
2 brown onions, finely diced
1 small fennel bulb, finely diced
2 sticks celery, finely sliced
1 heaped tsp rosemary, freshly chopped
2 cloves garlic, minced
2 tins cannellini beans, drained
750ml homemade chicken stock, or best you can buy
1 piece of parmesan rind (optional)
½ cup risoni (orzo)
½ bunch cavolo nero, roughly chopped (or silverbeet to substitute)
Zest of one lemon
Sea salt flakes and freshly cracked black pepper
Finely grated parmesan, to serve

Method

Take the sausages and squeeze out the filling from the casing. Roll teaspoon amounts of the filling into balls and place on a tray.

Heat a heavy pot (preferably cast iron) over medium heat and add half the Cobram Estate Extra Virgin Olive Oil. Fry the meatballs until golden, turning frequently. Remove and set aside.

Add the remaining extra-virgin olive oil along with the onions, fennel and celery. Saute gently, turning down the heat slightly, for around 10–15 minutes until the vegetables are very soft and caramelised.

Add the rosemary and garlic, cooking for a further two minutes.

Now add the beans, stock, and parmesan rind if you’re using it, and a cup of water. Bring to a gentle simmer for 20 minutes.

Add the risoni and cavolo nero, stirring occasionally until the risoni is al dente and the cavolo nero is wilted and soft.

Add the meatballs back to the pot and heat through. Add the lemon zest and a good amount of black pepper and salt to taste.

Spoon into bowls, sprinkle with parmesan, and drizzle generously with extra virgin olive oil.

This article is produced by Broadsheet in partnership with Cobram Estate. Cobram Estate Extra Virgin Olive Oil is not only a delicious addition to your meals but also supports heart health when you consume two tablespoons or more a day as part of a balanced diet.

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