Beef Olives with Sundried Tomato, Salami and Feta
- 2 Tbsp oil
- ½ onion, chopped
- 1 clove garlic, crushed
- 30g spicy salami, sliced thinly
- 2 Tbsp sundried tomatoes, chopped
- 100g Food Snob Bulgarian Cow feta, crumbled
- 2 Tbsp chopped parsley plus extra for garnishing
- Pepper to taste
- 4 slices beef schnitzel
- 1 cup Select pasta sauce
- 1 cup beef stock
- 250g Homebrand small pasta spirals
- 2 Tbsp butter
- 2 Tbsp milk
- 200g peas, steamed
Preheat oven to 180°C.
In a frying pan heat 1 Tbsp oil to a medium heat. Add onion, garlic and salami. Cook for 4 or 5 minutes until onion is cooked and salami a little crispy. Allow to cool slightly.
Into a small bowl, place breadcrumbs, sundried tomatoes, feta, parsley, onion mix and pepper. Combine until mixed well.
Spread beef schnitzel out on a board and cut into even sized halves.
Spread breadcrumb mixture evenly over the schnitzels. Roll up and secure with a toothpick.
Heat 1 Tbsp oil in a frying pan and brown beef olives on all sides. Place into a deep sided oven dish. Combine pasta sauce and stock. Pour over the beef olives. Cover tightly with tinfoil and place in oven for 30 minutes. Remove foil and return to oven for a further 20 minutes.
While beef olives are cooking, cook pasta as per packet instructions. Garnish beef olives with parsley and serve with pasta and steamed peas.