Harissa Beef and Whipped Feta Cream Maniche
- ⏱ 40 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Pasta tossed with spiced beef and a silky whipped feta cream, finished with herbs and toasted pine nuts.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Harissa Beef and Wh...
0/0
COOK 1COOK 2
1Mise en place
Prep 1/2 lemon: juice
2Chop the parsley
3Plate and serve
+ 15 more steps in the app
Harissa Beef and Wh...
0/0
COOK 2COOK 1
1Mise en place
2Chop the parsley
Finely chop the parsley
3Plate and serve
+ 15 more steps in the app
Ingredients
- 3 tbsp pine nuts
- 400 g Garofalo High Protein Mezze Maniche Rigate
- 1/2 bunch parsley (picked and finely chopped)
- 1/2 bunch mint (picked and finely chopped)
- 200 g feta
- 150 g Greek yoghurt
- 1 tbsp olive oil for the whipped feta cream
- 1/2 lemon (juiced)
- 1 tbsp olive oil for the harissa beef
- 1 red onion (finely chopped)
- 3 garlic cloves (grated)
- 500 g beef mince
- 3 tbsp harissa paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Mise en place
- COOK 2 Prep 1/2 lemon: juice
2. Chop the parsley
- COOK 1 Finely chop the parsley
3. Chop the mint
- COOK 2 Finely chop the mint
4. Chop the onion
- COOK 1 Finely chop the red onion
5. Grate the garlic
- COOK 2 Grate the garlic cloves
6. Toast the pine nuts
- COOK 1 In a dry frying pan, toast the pine nuts over a medium heat until golden, tossing regularly, set aside
7. Blend the feta cream
- COOK 2 In a food processor, blend the feta, Greek yoghurt, 1 tbsp of olive oil for the whipped feta cream and the juice of 1/2 lemon with a pinch of black pepper until smooth, light and creamy, adjusting with a splash of water or extra yoghurt if too thick, it should be the consistency of double cream
- COOK 2 Set aside in the fridge until serving
8. Boil the pasta
- COOK 1 In a large pan of salted water, cook the maniche according to the packet instructions
- COOK 1 Drain and reserve a cup of pasta water
9. Brown the beef
- COOK 2 In a large frying pan, heat the olive oil for the harissa beef over a medium-high heat
- COOK 2 Add the chopped onion and cook for 5 minutes until softened
- COOK 2 Add the grated garlic and cook for a further minute
- COOK 2 Add the beef mince and cook until it is well browned and beginning to caramelise, stirring regularly to break up the mince
- COOK 2 Stir in the harissa paste, cumin, smoked paprika, and a pinch of salt and pepper
- COOK 2 Cook for 2-3 minutes, allowing the spices to toast, adding a splash of pasta water if the mixture feels dry
🤝 Cook 1 hands over the harissa paste.
10. Toss in the pasta
- COOK 2 Add the drained maniche to the pan and toss well, loosening with pasta water until well coated
🤝 Cook 1 hands over the pasta.
11. Plate and serve
- BOTH Spoon the pasta into bowls, and drizzle over some whipped feta cream
- BOTH Finish with the chopped parsley and mint, toasted pine nuts and a drizzle of olive oil
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