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300g Pine mushrooms (sub with any large seasonal mushrooms available),500g Pork Italian style sausages, casing removed,1/3 Cup (80ml) Moro Primero Extra Virgin Olive Oil , plus 1/3 cup (80ml) extra,3 French eschallots, thinly sliced,2 Garlic cloves, thinly sliced,2tbs Finely chopped parsley, plus extra leaves to serve,1/3 Cup (80ml) dry white wine,300ml Chicken or vegetable stock,4 Thick slices good quality sourdough
To prepare the pine mushrooms, wash gently under cold water and dry with paper towel. Cut the larger mushrooms into halves. Heat 2 tablespoons of Moro Primero Extra Virgin Olive Oil over high heat and add the sausage and cook, stirring and breaking up slightly, for 5-6 minutes or until sausage is golden. Reduce heat to medium and add the pine mushrooms. Cook, stirring gently, for 4 minutes or until mushrooms are softened slightly. Season with salt and pepper.
Add onion and cook for 2-3 minutes to soften slightly. Add the garlic and stir until aromatic add the white wine and cook for 6 minutes or until wine has been absorbed. Add the chicken stock and half the parsley and increase heat to high. Bring to the boil and cook for 6 minutes to reduce slightly. Add the remaining parsley and olive oil to finish. Season to taste.
Meanwhile, heat extra 1/3 cup olive oil in a large fry pan over high heat. Add bread slices and cook, turning halfway, for 4 minutes or until golden. Serve ragu with fried bread and scatter with extra parsley leaves.
8 Baby beetroot ,½ Cup uncooked quinoa,Moro Italian Glaze,1/3 Cup Moro Primero Extra Virgin Olive Oil,150g Pepita seeds,1/2 Cup goats cheese,150g Spinach leaves,150g Rocket leaves
Preheat the oven to 220C. Cook quinoa as per packet instructions. Drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.
Place the beetroots into cold water with a pinch of salt. Bring the water to the boil and simmer for 20 minutes. Remove from the heat and strain off the beetroots, letting them cool and remove the skins. Combine the Moro Italian Glaze, Moro Primero Extra Virgin Olive Oil, salt and pepper in a bowl. Toss the beetroots in the dressing and place on a roasting tray. Roast for half an hour or until cooked through. Once cooked remove the skins of the beetroots.
Place rocket into a serving bowl, add the roasted beetroots and any liquid left over from the roasting. Top with goats cheese and pepita seeds. Drizzle with Moro Vincotto and Moro Primero Extra Virgin Olive Oil, then serve.
