Italian Sausage With Giant White Beans And Radicchio Recipes

ITALIAN SAUSAGE WITH GIANT WHITE BEANS AND RADICCHIO

Steps:

• Heat the oil in a large nonstick 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).
• Add the sausages and cook, turning them often for even browning, for about 10 minutes, until they're browned 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 another 10 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 sauté 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.
• Top with a dollop of Garlic Mayonnaise, if you are using it, and drizzle the sausage and beans with the high-quality olive oil.

CAVATELLI WITH SAUSAGE AND RADICCHIO

Steps:

• In an 8- to 12-quart pot, bring 6 quarts (24 cups) salted water to a rolling boil.
• In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium-high heat until hot but not smoking. Add the sausage and cook, breaking it up with a wooden spoon, until browned but not yet crispy. Remove the meat from the skillet with a slotted spoon and set aside.
• Add the onions and remaining tablespoon of olive oil to the skillet and saute until the onions are soft. Add the sausage back along with a pinch of red pepper flakes and saute an additional minute. Reduce the flame to medium low and pour in the wine, cooking until it is reduced by half, 3 to 4 minutes. Remove the sauce from the heat.
• Add the pasta to the boiling water and cook until al dente. Drain the pasta and add it to the sauce in the skillet. Add the Parmigiano-Reggiano and radicchio and toss to combine the ingredients. Garnish with the crushed walnuts, a drop of extra-virgin olive oil and a light dusting of freshly grated Parmigiano-Reggiano.

GRILLED SAUSAGES AND RADICCHIO

Steps:

• Light or heat up the grill. Halve radicchios lengthwise through stem end, and toss with 1 tablespoon olive oil (or more if you need it to coat) and 1/4 teaspoon salt.
• Put radicchios, cut side down, and sausages on the grill and cover. Let cook for 2 to 3 minutes, until outer radicchio leaves are dark brown. Transfer to a cutting board and let cool while sausages finish cooking, about 5 minutes more.
• When cool enough to handle, thinly slice radicchios. The outsides should be charred, and the insides should still be crisp and raw. Combine in a bowl with another 2 tablespoons olive oil and the juice of half a lemon. Taste and correct seasonings, adding lemon juice, salt and olive oil to taste.
• Spread radicchio on a platter and top with grilled sausages. Garnish with basil and serve.

ITALIAN WHITE BEAN AND SAUSAGE STEW

Steps:

• Soak beans in cold water, 8 hours to overnight.
• Drain beans and set aside.
• Make a cut down the center of each sausage and peel off the casing. Transfer sausage into a dry soup pot over medium-high heat. Brown sausage, while breaking it up into small pieces with a wooden spoon, 5 to 7 minutes. Cook and stir until juices start to caramelize and stick to the bottom of the pan, creating a fond, 3 to 5 minutes.
• Add onion and stir to coat in the rendered sausage fat. Cook until onion starts to turn translucent, about 5 minutes. Add white wine to deglaze the pot. Add black pepper, red pepper flakes, bay leaf, and water.
• Add drained beans, increase heat to high, and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 30 minutes. Add salt and continue to simmer until beans are tender, about 30 more minutes. Taste beans to be certain they are perfectly cooked.
• Smash about 1/4 of the beans with a potato masher to give the stew a creamy texture if desired. Stir in chopped kale, increase heat to medium, and cook until tender, 10 to 15 minutes. Taste and adjust salt.
• Ladle hot soup into bowls, drizzle with olive oil, and sprinkle with Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

VEGAN CATALAN-STYLE RADICCHIO AND WHITE BEANS

Steps:

• For the beans: Place the beans in a bowl and add cold water to cover by two inches. Allow to soak overnight. The next day, drain, rinse with cold water, and drain again.
• In a medium pot, combine the beans, garlic, thyme, and cold water to cover by 2 inches. Place over high heat to bring to a boil. Reduce heat to medium, and simmer until tender, 25 to 45 minutes; do not salt the water. When the beans are tender, add 1 to 2 bouillon cubes, to taste, and cook 5 minutes more; the liquid should be slightly salted. Drain the beans, reserving the liquid; discard garlic and thyme. Set beans and reserved liquid aside.
• For the radicchio: In a large skillet over medium heat, heat 2 tablespoons of the oil. Add radicchio, turning to coat with oil. Add pepper flakes, and season with salt and pepper to taste. Cook, stirring occasionally, until tender, 7 to 10 minutes. Remove from heat and set aside.
• In a separate skillet over medium heat, add remaining 1 tablespoon olive oil. Add garlic, and sauté until lightly browned, about 2 minutes. Add beans and 2 cups of the reserved cooking liquid. Simmer until the liquid becomes somewhat creamy, 5 to 10 minutes. Add radicchio and parsley, and simmer 10 minutes more, adding more of the reserved cooking liquid if the mixture seems too thick. Serve in bowls, garnished with a sprinkling of cracked black pepper.