Italian Sausage With Giant White Beans, Radicchio And Roasted Onions
- Serves 4
Recipe By: Nancy Silverton
Published in: A Twist of The Wrist
1/4 cup olive oil -- plus extra as needed
4 sweet or spicy Italian pork sausages (preferably flavored with
fennel; about 3/4 pound)
16 large whole radicchio leaves
16 small jarred onions -- quartered (about 1 cup)
2 large garlic cloves -- grated or minced
Kosher salt
2 (15-ounce) cans giant white beans -- rinsed and drained (about 3
cups)
1 cup vegetable or chicken broth
1 heaping tablespoon finely chopped fresh oregano leaves
High-quality olive oil -- for drizzling
Heat the oil in a large skillet over medium-high heat for 2 to 3
minutes, until the oil's almost smoking (you will begin to smell the
oil at that point). Reduce the heat to medium, add the sausages and
cook, turning them often for even browning, for about 7 minutes,
until they're golden all over but not cooked through. Move the
sausages to the side of the skillet to continue to cook while you
sear the radicchio.
Put a couple of radicchio leaves in the skillet in a single layer
and cook them for about 45 seconds on each side, until they're seared
and wilted slightly. Remove the leaves to a plate and cook the
remaining leaves in the same way, adding a bit more oil to the pan if
it's dry. While you sear the radicchio leaves, continue to cook and
turn the sausages for 10 more minutes, until they're cooked through,
and transfer them to a plate when they're done.
Add a bit more olive oil if necessary to coat the skillet. Add the
onions, garlic and a pinch of kosher salt and saute for about 1 1/2
minutes, until the onions are soft and the garlic is soft and
fragrant, stirring constantly so the garlic doesn't brown.
Reduce the heat to medium, add the beans and broth, and simmer
them until the liquid is reduced by half, about 5 minutes. Stir in
the oregano and season with kosher salt.
Arrange four radicchio leaves in a clover pattern on each of four
plates. Spoon the beans over the radicchio, dividing them evenly, and
drizzle them with the sauce left in the skillet.
Cut the sausages in half at an angle and place the two pieces of
each sausage side by side on each plate. Drizzle the sausage and
beans with the high-quality olive oil.
Total time: About 45 minutes
Servings: 4
Recipe Notes
Note: From "A Twist of the Wrist" by Nancy Silverton. When buying the
jarred onions, be careful not to buy cocktail onions, onions packed
in vinegar or pickled onions. Choose onions packed primarily in
water. Cannellini beans can be substituted for giant white beans.
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