You will feel like a million dollars after tasting this decadently, rich but balanced, indulgent meal, Chef. Tangy tomato & NOMU Italian Rub-spiced ostrich mince, loaded with butter beans and spinach, is covered in melted cheese, then joins the dinner party with a basil-pesto smeared toasted ciabattini roll.
Cheesy Ostrich & Pesto Ciabattini
Cheesy Ostrich & Pesto Ciabattini
with butter beans & spinach
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Butter Beans
- Ciabatta Roll
- Ciabatta Rolls
- Diced Onion
- Free-range Ostrich Mince
- Grated Mozzarella & Cheddar Cheese
- NOMU Italian Rub
- Ostrich
- Pesto Princess Basil Pesto
- Spinach
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the diced onions and fry until soft, 3-4 minutes. Add the NOMU rub and the tomato paste. Fry until fragrant, 1-2 minutes. Pour in 100ml of water and simmer until slightly thickening and reduced, 5-6 minutes.
CHEESE
When the sauce has thickened, mix in the rinsed spinach, the rinsed beans, and a sweetener (to taste). Simmer until warmed through, 1-2 minutes. Add seasoning and remove from the heat. Sprinkle over the grated cheese and cover with a lid until the cheese is melted.
PESTO ROLLS
Halve the ciabattini bun, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes. Smear the pesto over the toasted buns.
DINNER IS READY
Plate up the cheesy ostrich and side with toasted pesto buns. Enjoy, Chef!
Free-range Ostrich Mince - 150g
Diced Onion - 75g
NOMU Italian Rub - 10ml
Tomato Paste - 30ml
Spinach - 20g
Butter Beans - 60g
Grated Mozzarella & Cheddar Cheese - 50g
Ciabatta Roll - 1
Pesto Princess Basil Pesto - 40ml
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the diced onions and fry until soft, 3-4 minutes. Add the NOMU rub and the tomato paste. Fry until fragrant, 1-2 minutes. Pour in 200ml of water and simmer until slightly thickening and reduced, 5-6 minutes.
CHEESE
When the sauce has thickened, mix in the rinsed spinach, the rinsed beans, and a sweetener (to taste). Simmer until warmed through, 1-2 minutes. Add seasoning and remove from the heat. Sprinkle over the grated cheese and cover with a lid until the cheese is melted.
PESTO ROLLS
Halve the ciabattini buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Smear the pesto over the toasted buns.
DINNER IS READY
Plate up the cheesy ostrich and side with toasted pesto buns. Enjoy, Chef!
Free-range Ostrich Mince - 300g
Diced Onion - 75g
NOMU Italian Rub - 20ml
Tomato Paste - 60ml
Spinach - 40g
Butter Beans - 120g
Grated Mozzarella & Cheddar Cheese - 100g
Ciabatta Rolls - 2
Pesto Princess Basil Pesto - 80ml
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the diced onions and fry until soft, 4-5 minutes. Add the NOMU rub and the tomato paste. Fry until fragrant, 1-2 minutes. Pour in 300ml of water and simmer until slightly thickening and reduced, 6-7 minutes.
CHEESE
When the sauce has thickened, mix in the rinsed spinach, the rinsed beans, and a sweetener (to taste). Simmer until warmed through, 2-3 minutes. Add seasoning and remove from the heat. Sprinkle over the grated cheese and cover with a lid until the cheese is melted.
PESTO ROLLS
Halve the ciabattini buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Smear the pesto over the toasted buns.
DINNER IS READY
Plate up the cheesy ostrich and side with toasted pesto buns. Enjoy, Chef!
Free-range Ostrich Mince - 450g
Diced Onion - 150g
NOMU Italian Rub - 30ml
Tomato Paste - 90ml
Spinach - 60g
Butter Beans - 180g
Grated Mozzarella & Cheddar Cheese - 150g
Ciabatta Rolls - 3
Pesto Princess Basil Pesto - 120ml
OSTRICH
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Add the diced onions and fry until soft, 4-5 minutes. Add the NOMU rub and the tomato paste. Fry until fragrant, 1-2 minutes. Pour in 400ml of water and simmer until slightly thickening and reduced, 6-7 minutes.
CHEESE
When the sauce has thickened, mix in the rinsed spinach, the rinsed beans, and a sweetener (to taste). Simmer until warmed through, 2-3 minutes. Add seasoning and remove from the heat. Sprinkle over the grated cheese and cover with a lid until the cheese is melted.
PESTO ROLLS
Halve the ciabattini buns, and spread butter or oil over the cut-side. Place a pan over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Smear the pesto over the toasted buns.
DINNER IS READY
Plate up the cheesy ostrich and side with toasted pesto buns. Enjoy, Chef!
Free-range Ostrich Mince - 600g
Diced Onion - 150g
NOMU Italian Rub - 40ml
Tomato Paste - 125ml
Spinach - 80g
Butter Beans - 240g
Grated Mozzarella & Cheddar Cheese - 200g
Ciabatta Rolls - 4
Pesto Princess Basil Pesto - 160ml
Woolies Products in this dish
