Italian Sausage With Giant White Beans And Radicchio
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
52
Spice
63
Sweetness
50
Sourness
45
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
1 cup
VegetableDirections:
1
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)
2
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
3
Move the sausages to the side of the skillet to continue to cook while you sear the radicchio
4
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
5
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
6
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
7
Add a bit more olive oil if necessary to coat the skillet
8
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
9
Reduce the heat to medium, add the beans and broth, and simmer them until the liquid is reduced by half, about 5 minutes
10
Stir in the oregano and season with kosher salt
11
Arrange four radicchio leaves in a clover pattern on each of four plates
12
Spoon the beans over the radicchio, dividing them evenly, and drizzle them with the sauce left in the skillet
13
Cut the sausages in half at an angle and place the two pieces of each sausage side by side on each plate
14
Top with a dollop of Garlic Mayonnaise, if you are using it, and drizzle the sausage and beans with the high-quality olive oil
15
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)
16
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
17
Move the sausages to the side of the skillet to continue to cook while you sear the radicchio
18
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
19
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
20
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
21
Add a bit more olive oil if necessary to coat the skillet
22
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
23
Reduce the heat to medium, add the beans and broth, and simmer them until the liquid is reduced by half, about 5 minutes
24
Stir in the oregano and season with kosher salt
25
Arrange four radicchio leaves in a clover pattern on each of four plates
26
Spoon the beans over the radicchio, dividing them evenly, and drizzle them with the sauce left in the skillet
27
Cut the sausages in half at an angle and place the two pieces of each sausage side by side on each plate
28
Top with a dollop of Garlic Mayonnaise, if you are using it, and drizzle the sausage and beans with the high-quality olive oil