Review: Cirio filetti ft a spicy mince & potato bake recipe


You may have seen my previous Cirio reviews & recipes for home made stuffed crust pizza's and Pomodorini tomato, bacon & woodland mushroom tagliatelle?

If you did then you'll know that tinned tomatoes are a staple in my pantry.

As long as I have a tin of tomatoes in, I know I can always rustle up a meal.

They are just so versatile and easy to cook with.

And you will also know that I have tried cheap supermarket own brand tinned tomatoes and learnt the lesson the hard way that it is necassary to pay the few pence extra to get a good quality brand you can rely on.

Cirio produce authentic, italian tinned tomato products that are full of rich tomatoey flavour and can be relied on to make any meal tasty.

They not only make your standard chopped & plum tinned tomatoes but have a large range of others from finely chopped, pomodorini, tuscan, pizza bases and fillet tomatoes.

Today was the turn to try out Cirio Filetti which are plum tomatoes, peeled & sliced into wedges in a rich juice. 

The Cirio website does feature a few recipe suggestions for these but always one for experimenting I decided to come up with my own to try these in and came up with this delicious spicy mince & potato bake recipe.

I took inspiration from lasagne, moussaka & chilli and I think it is the perfect fusion of the three.

The mince is spiced like a chilli-con-carne, the bake is layered and topped with a white sauce & cheese like a lasagne but the layers are made up of potato and fillet tomatoes more like a moussaka rather than pasta.

It is hearty and packed full of flavour.

Perfect in as a winter warmer as much as it is in summer with a side of salad and garlic bread as I have done here.



This recipe serves 2.

INGREDIENTS
1 onion
1 tsp lazy garlic
500g minced beef
1 tsp chilli powder
2 tsp ground cumin
500g beef stock
400g chopped tomatoes
200g beans (I used cannellini but kidney beans would work well too)
1 large potato, cooked & sliced thinly.
1 tin of Cirio Filetti
 For the white sauce: 
50g butter
50g plain flour
400ml milk
50g grated parmesan.

METHOD

1. Preheat the oven to 200c. Fry off the onion with the lazy garlic for a minute or two.


2. Add the mince and fry until browned.


3. Add the chilli and cumin and stir in thoroughly.


4. Then add the stock, chopped tomatoes & beans. Bring to the boil and simmer for 30 minutes until reduced down by half.


5. Once cooked start to layer up your bake.



6. To make your cheese sauce: Melt the butter in a large saucepan and stir in the flour to make a paste. Cook for a few seconds then gradually stir in the milk until smooth. Add half of the parmesan and simmer for 4-5 minutes and season.


7. Top with the remaining parmesan and bake in the oven for 30 minutes.




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