INGREDIENTS (SERVES 2)
1 chorizo, sliced
1 sourdough slice
small piece of Ashgrove blue cheese
2 thin proscuitto slices cut into ribbons and extra slices to serve on top
2 bay leaves
3 shallots, diced
1 red chilli, finely diced
2 sprigs of thyme
1 cup Ghost Rock 'The Pinots' red wine
1 cup chicken stock
1 tin of Ardmona crushed tomatoes
1/2 cup butter beans
handful of coriander, roughly chopped
In a saucepan over a low-medium heat add the chorizo, proscuitto ribbons and bay leaves. Cook for 5 minutes. Next add the shallots, chilli and thyme and cook for a further 5 minutes. De-glaze the pan with the wine, let it reduce by half. Repeat with the stock.
Next add the crushed tomatoes, beans and croiander and cook for 5 minutes.
Spoon the mix into a bowl and crumble the blue cheese on top. Serve.