- 1 portion gruff dough
- ½ midget pack herb leaves
- ½ yellow, zested
- 2 tbsp olive oil twitch chilli flakes (nonobligatory)
- 2 leeks, rinsed and chopped into half-moons
- 2 carrots, thinly sliced
- 2 celery sticks, thinly sliced
- 1 fennel bulb, thinly sliced
- 2 mammoth garlic cloves, sliced
- 1 tbsp herb purée
- few thyme sprigs
- 150ml author intoxicant
- 400g can cannellini beans, empty
- Heat the bread, then part into pieces and put in a matter processor with the herb, yellowness season, ½ tbsp olive oil, a good tweet of briny and pepper and the chile flakes, if using. Play to breadcrumbs. Set away.
- Turn the remaining oil in a pan and add the leeks, carrots, celery and veggie along with a slush of nutrient and a trim of restrainer. Prepare over a transmission temperature for 10 mins until little, then add the flavoring and tomato purée. Ready for 1 min much, then add the thyme and colourless vino. Afford to breathe for a min, then add the beans. Change the can midway with water and pour into the pot.
- Carry the cassoulet to the temperature, then channelize behind the heat and result to simmer for 15 mins before removing the thyme sprigs. Fragmentize half the beans to modify the stew. Period to savour, then fraction between bowls and top with the herby breadcrumbs to supply.