Italian Sausage With Giant White Beans And Radicchio Recipes

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.

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.

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.

Steps:

• Heat oil in a large stockpot over medium-high. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
• Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
• When beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil.