Silverbeet Polpettine

Cook time 1 hour
Servings 4


10 large silverbeet leaves, stalks trimmed

1 garlic clove, minced

200g beef mince

200g pork mince

1 egg

2 large handfuls of freshly grated parmesan or pecorino

1 handful of flat-leaf parsley leaves, finely chopped

1 tbsp raisins, soaked in warm water for 15 minutes to soften, drained and roughly chopped

2 tbsp pine nuts, toasted, roughly chopped

95g (1/2 cup) leftover cooked long-grain rice, quinoa or couscous

Salt and pepper

700g tomato passata

1 tbsp extra virgin olive oil

Crusty bread, to serve

Silverbeet Polpettine


Preheat the oven to 180°C. Grease a 1.5 litre baking dish.

Bring a large saucepan of salted water to the boil. Add the silverbeet leaves and cook for 3–4 minutes to soften. Drain and pat dry with a clean tea towel. Working with one leaf at a time, lay flat and cut the white rib from the centre of the silverbeet in a V-shape.

In a large bowl, combine the garlic, beef and pork mince, egg, 1 handful of cheese, the parsley, raisins, pine nuts and rice, quinoa or couscous. Season with salt and pepper and combine with your hands. Divide the meat and rice mixture into ten portions and shape into 10 cm logs.

Place each log in the centre of a silverbeet leaf, leaving a small border. Fold in the sides and roll into a thick sausage-like shape. Repeat the process using all the leaves and logs.

Place half the passata in the prepared dish. Season the sauce with salt and pepper and then scatter over a small pinch of cheese and drizzle on half the extra virgin olive oil. Nestle in the silverbeet polpettine, seam side down, pour over the remaining passata, sprinkle over the remaining cheese and drizzle on the rest of the extra virgin olive oil.

Bake for 35–40 minutes until the sauce is thick and rich. Serve with crusty bread.