My oh my oh my! I love tapas and am so glad I decided to give this a try. I’ve made patatas bravas before but the cassolo was new and it was packed full of delicious-ness that was just fabulous.
I had both these dishes at a tapas restaurant in York and I’ve gone on guess work for most of the Cassolo, the vegetables were easy to guess, but the spices I’ve had to wing a bit, but the end result I was super happy with.
Now I know a Cassolo is supposed to be cooked in an earthenware pot, but I don’t have one, but it’s up to you, if you have a nice big pot you want to use, by all means, just do step 3 in your pot and pop back in the oven for 30 – 40 minutes, but I’ve had to modify slightly and use my oven top.
What to try next……
Spicy Roasted Vegetable & Cannellini Cassolo served with a side of Patatas Bravas
MyInspiration Feel The Difference Range
Serves 4 – ready in under an hour
Spicy Roasted Vegetable & Cannellini Cassolo
2 small sweet potatoes, peeled and chopped into rounds
1 large red onion, cut into wedges
1 large carrot chopped into rounds
1 cup of chopped celeriac
1 can cannellini beans, rinsed and drained
1 can chickpeas, rinsed and drained
2 cups Passata (with 1/2 cup of water)
1 can chopped tomatoes
2 tsp paprika
2 tsp red chili flakes
1 tsp Chili Powder
1/2 tsp black pepper
8 Almonds finely chopped
1. Preheat oven to 180 degrees celcius
2. Place all the chopped vegetables into a large baking tray, pour over 1/2 cup of boiling water, sprinkle with some chili powder and black pepper and pop in the oven to roast for 25 minutes then remove from heat.
3. In a deep sauce pan, add the roasted vegetables along with the passata, water, canned tomato, cannellini beans, chickpeas and the spices and stir everything together, cook on a medium/low heat for 30 minutes stirring occasionally to avoid it sticking.
4. Remove from heat and serve with a sprinkling of crushed almonds on top
2 large potatoes peeled and cubed
1/2 red onion finely chopped
1 1/2 cups passata (with 1/2 cup water)
2 cloves of garlic minced
1/4 tsp tabasco sauce
1 tsp paprika (+ 1tsp for sprinkling on potatoes)
1 tsp dried basil
2 tsp olive oil
1. Add the cubed potatoes into a pan of boiling water and cook for 10 minutes to par-boil, remove from heat, drain in a colander, pour over the 2 tsp of olive oil (whilst in colander) sprinkle with 1/2 tsp papriki and some black pepper and toss together so it’s all lightly coated, then transfer to a large baking tray and pop in the oven for 30 – 35 minutes until golden. Flip the potatoes every 10 minutes to ensure they are evenly cooked and to avoid them sticking to the tray.
2. In the meantime, make the sauce. In a sauce pan heat 2 tbsp water before adding the onion and garlic and cooking for 3 minutes. Add the passata, tabasco and paprika and stir through and cook for a further 7 minutes, then turn off the heat. When you are 5 minutes from serving your dishes, turn the heat back on, add the basil and heat through before pouring over the top of your cubed potatoes.