Inspired by the flavours of Italy, this recipe is our take on a classic Panzanella-style salad and orecchiette pasta – but with a South African twist. By adding browned ostrich goulash, this unique recipe is one to earmark for many future dinners.
Ostrich & Panzanella Pasta Salad
Ostrich & Panzanella Pasta Salad
with capers, bocconcini balls & fresh basil
Hands on Time: 10 - 25 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Baby Tomato Medley
- Balsamic Reduction
- Bocconcini Balls
- Capers
- Free-range Ostrich Goulash
- Fresh Basil
- Green Leaves
- Italian-style Hard Cheese
- Orecchiette Pasta
- Ostrich
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
HASTA LA PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some olive oil to prevent sticking.
MAKE ‘EM TOASTY
Place a pan over medium heat with the sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
TASTY TOMATOES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add ½ of the halved baby tomatoes and fry for 2-3 minutes until starting to char, shifting occasionally. Remove from the pan, place in a salad bowl, and season.
IT’S A GO FOR GOULASH
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the ostrich goulash dry with paper towel and season. When the pan is hot, add the ostrich and fry for 2-3 minutes until browned, shifting occasionally. Remove from the pan and season.
SENSATIONAL SALAD
In the bowl with the charred tomatoes, add the cooked pasta, add ½ the torn basil, the bocconcini quarters, the rinsed green leaves, the drained capers, a drizzle of oil, and seasoning. Toss until combined.
MAMMA MIA!
Plate up the loaded salad. Sprinkle over the browned ostrich, the remaining baby tomatoes, the toasted sunflower seeds, and the cheese shavings. Drizzle over the balsamic reduction. Finish off with a crack of black pepper. Well done, Chef!
Orecchiette Pasta - 125g
Sunflower Seeds - 15g
Baby Tomato Medley - 150g
Free-range Ostrich Goulash - 150g
Fresh Basil - 5g
Bocconcini Balls - 4
Green Leaves - 20g
Capers - 10g
Italian-style Hard Cheese - 30g
Balsamic Reduction - 10ml
HASTA LA PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some olive oil to prevent sticking.
MAKE ‘EM TOASTY
Place a pan over medium heat with the sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
TASTY TOMATOES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add ½ of the halved baby tomatoes and fry for 2-3 minutes until starting to char, shifting occasionally. Remove from the pan, place in a salad bowl, and season.
IT’S A GO FOR GOULASH
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the ostrich goulash dry with paper towel and season. When the pan is hot, add the ostrich and fry for 2-3 minutes until browned, shifting occasionally. Remove from the pan and season.
SENSATIONAL SALAD
In the bowl with the charred tomatoes, add the cooked pasta, add ½ the torn basil, the bocconcini quarters, the rinsed green leaves, the drained capers, a drizzle of oil, and seasoning. Toss until combined.
MAMMA MIA!
Plate up the loaded salad. Sprinkle over the browned ostrich, the remaining baby tomatoes, the toasted sunflower seeds, and the cheese shavings. Drizzle over the balsamic reduction. Finish off with a crack of black pepper. Well done, Chef!
Orecchiette Pasta - 250g
Sunflower Seeds - 30g
Baby Tomato Medley - 300g
Free-range Ostrich Goulash - 300g
Fresh Basil - 10g
Bocconcini Balls - 8
Green Leaves - 40g
Capers - 20g
Italian-style Hard Cheese - 60g
Balsamic Reduction - 20ml
HASTA LA PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some olive oil to prevent sticking.
MAKE ‘EM TOASTY
Place a large pan over medium heat with the sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
TASTY TOMATOES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add ½ of the halved baby tomatoes and fry for 3-4 minutes until starting to char, shifting occasionally. Remove from the pan, place in a salad bowl, and season.
IT’S A GO FOR GOULASH
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the ostrich goulash dry with paper towel and season. When the pan is hot, add the ostrich and fry for 2-3 minutes until browned, shifting occasionally. Remove from the pan and season.
SENSATIONAL SALAD
In the bowl with the charred tomatoes, add the cooked pasta, add ½ the torn basil, the bocconcini quarters, the rinsed green leaves, the drained capers, a drizzle of oil, and seasoning. Toss until combined.
MAMMA MIA!
Plate up the loaded salad. Sprinkle over the browned ostrich, the remaining baby tomatoes, the toasted sunflower seeds, and the cheese shavings. Drizzle over the balsamic reduction. Finish off with a crack of black pepper. Well done, Chef!
Orecchiette Pasta - 375g
Sunflower Seeds - 45g
Baby Tomato Medley - 450g
Free-range Ostrich Goulash - 450g
Fresh Basil - 15g
Bocconcini Balls - 12
Green Leaves - 60g
Capers - 30g
Italian-style Hard Cheese - 90g
Balsamic Reduction - 30ml
HASTA LA PASTA
Bring a pot of salted water to the boil for the pasta. When the water is boiling, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water, and return to the pot. Toss through some olive oil to prevent sticking.
MAKE ‘EM TOASTY
Place a large pan over medium heat with the sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan.
TASTY TOMATOES
Return the pan to a medium-high heat with a drizzle of oil. When hot, add ½ of the halved baby tomatoes and fry for 3-4 minutes until starting to char, shifting occasionally. Remove from the pan, place in a salad bowl, and season.
IT’S A GO FOR GOULASH
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. Pat the ostrich goulash dry with paper towel and season. When the pan is hot, add the ostrich and fry for 2-3 minutes until browned, shifting occasionally. Remove from the pan and season.
SENSATIONAL SALAD
In the bowl with the charred tomatoes, add the cooked pasta, add ½ the torn basil, the bocconcini quarters, the rinsed green leaves, the drained capers, a drizzle of oil, and seasoning. Toss until combined.
MAMMA MIA!
Plate up the loaded salad. Sprinkle over the browned ostrich, the remaining baby tomatoes, the toasted sunflower seeds, and the cheese shavings. Drizzle over the balsamic reduction. Finish off with a crack of black pepper. Well done, Chef!
Orecchiette Pasta - 500g
Sunflower Seeds - 60g
Baby Tomato Medley - 600g
Free-range Ostrich Goulash - 600g
Fresh Basil - 20g
Bocconcini Balls - 16
Green Leaves - 80g
Capers - 40g
Italian-style Hard Cheese - 120g
Balsamic Reduction - 40ml
Woolies Products in this dish
