Harissa Beef And Whipped Feta Cream Maniche Recipe
A quick and bold pasta dish, the sauce of which is made from beef mince and harissa and is served with a feta yoghurt cream, toasted pine nuts and fresh herbs.
- 3 tbsp of pine nuts
- 400g of Garofalo High Protein Mezze Maniche Rigate
- 1/2 bunch of parsley, finely chopped, to serve
- 1/2 bunch of mint, picked and finely chopped, to serve
- 200g of feta
- 150g of Greek yoghurt, plus extra as needed
- 1 tbsp of olive oil
- 1/2 lemon, juiced
- 1 tbsp of olive oil, plus extra to serve
- 1 red onion, finely chopped
- 3 garlic cloves, grated
- 500g of beef mince
- 3 tbsp of harissa paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Toast the pine nuts in a dry frying pan on a medium heat until golden, tossing regularly, then set aside
- For the whipped feta cream, place all the ingredients in a food processor with a pinch of black pepper. Blend until smooth, light and creamy, adjusting with a splash of water or yoghurt if too thick – it should be the consistency of double cream. Set aside in the fridge until serving
- Bring a large pan of salted water to the boil, and cook the maniche according to the packet instructions. Drain and reserve a cup of pasta water
- For the harissa beef, heat the olive oil in a large frying pan on a medium-high heat. Add the chopped onion and cook for 5 minutes until softened. Add the garlic and cook for a further minute
- Add the beef mince and cook until it is well browned and beginning to caramelise, stirring regularly to break up the mince
- Stir in the harissa paste, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 2-3 minutes, allowing the spices to toast, adding a splash of pasta water if the mixture feels dry
- Add the drained maniche to the pan and toss well, loosening with pasta water until well coated
- Spoon the pasta into bowls, and drizzle over some whipped feta cream. Finish with the chopped parsley and mint, toasted pine nuts and a drizzle of olive oil
Cooking the beef with the harissa builds up a sticky, caramelised coating that clings to the pasta, and the whipped feta cream brings a cold contrasting element to cut through the richness. The wheat and milling process that goes into making Garofalo's High Protein Mezze Maniche Rigate means the pasta is naturally high in protein and fibre, making this an excellent pairing for the beef sauce.
For the whipped feta cream, place all the ingredients in a food processor with a pinch of black pepper. Blend until smooth, light and creamy, adjusting with a splash of water or yoghurt if too thick – it should be the consistency of double cream.
Set aside in the fridge until serving Bring a large pan of salted water to the boil, and cook the maniche according to the packet instructions.
Drain and reserve a cup of pasta water For the harissa beef, heat the olive oil in a large frying pan on a medium-high heat.
Add the chopped onion and cook for 5 minutes until softened. Add the garlic and cook for a further minute
Stir in the harissa paste, cumin, smoked paprika, and a pinch of salt and pepper. Cook for 2-3 minutes, allowing the spices to toast, adding a splash of pasta water if the mixture feels dry
Add the drained maniche to the pan and toss well, loosening with pasta water until well coated
