We know what you’re thinking, this looks too good to be true. Well, you’re tastebuds aren’t deceiving you, the garlicy pangrattato tossed through the trottole, combining with a mixture of roast veggies and herb seasoning tastes as fantastic as it looks.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
garlic & herb seasoning
trottole(ContainsGlutenMay be presentSoy)
panko breadcrumbs(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)
Aussie spice blend
• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to boil. • Cut capsicum into bite-sized chunks. Thickly slice leek. Slice onion into wedges. Finely chop garlic. • Place capsicum, leek and onion on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 15-20 minutes.
TIP: If your oven tray is crowded, divide between two trays.
• While the veggies are roasting, cook trottole in boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return to the pan. • Meanwhile, heat a large frying pan over medium-high heat with a generous drizzle of olive oil. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3-4 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer pangrattato to a bowl, season to taste and set aside.
• Return the frying pan to high heat with a drizzle of olive oil. Cook pork mince, breaking up with a spoon, until browned, 4-5 minutes. • Reduce heat to medium, then add Aussie spice blend and remaining garlic and cook until fragrant, 1 minute. Add tomato sugo, the butter and reserved pasta water and cook, stirring, until slightly thickened, 1-2 minutes. • Remove from heat, then stir through trottole, roasted veggies and salad leaves. Season to taste.
• Divide herby pork and roast veggie trottole between bowls. • Top with garlic pangrattato. Sprinkle with a pinch of chilli flakes (if using).