astrolab
VIP Member (Resident chef)
This traditional Italian recipe makes a hearty meal in itself.
Serve 4
Ingredients
8 medium Italian pork sausages
ml 125 hot water
one large spoon of extra virgin olive oil
2 cloves garlic, peeled
a few fresh sage leaves
gr 500 canned Italian peeled tomatoes
salt and pepper
1 tea spoon red chilli
gr 750 fresh cannellini beans, pre-cooked (or 2 cans high quality pre-cooked cannellini beans,) or (gr 500 dried cannellini beans, soaked overnight and pre-cooked)
Method
Pierce each sausage 3 or 4 times with a fork and put them into a non-stick pan.
Add hot water and cook over a high fire for 10-12 minutes, turning frequently.
Pour 5 tablespoons oil into a large, non-stick pan and add the whole garlic cloves, sage, tomatoes, salt and pepper , chilli and cook over a low fire for 5 minutes.
Increase the heat and cook for another 10 minutes.
Add the beans and sausages, cover and cook over a moderate fire for 15 minutes, stirring occasionally.
Serve hot with a good white bread and drink a good red wine.
Serve 4
Ingredients
8 medium Italian pork sausages
ml 125 hot water
one large spoon of extra virgin olive oil
2 cloves garlic, peeled
a few fresh sage leaves
gr 500 canned Italian peeled tomatoes
salt and pepper
1 tea spoon red chilli
gr 750 fresh cannellini beans, pre-cooked (or 2 cans high quality pre-cooked cannellini beans,) or (gr 500 dried cannellini beans, soaked overnight and pre-cooked)
Method
Pierce each sausage 3 or 4 times with a fork and put them into a non-stick pan.
Add hot water and cook over a high fire for 10-12 minutes, turning frequently.
Pour 5 tablespoons oil into a large, non-stick pan and add the whole garlic cloves, sage, tomatoes, salt and pepper , chilli and cook over a low fire for 5 minutes.
Increase the heat and cook for another 10 minutes.
Add the beans and sausages, cover and cook over a moderate fire for 15 minutes, stirring occasionally.
Serve hot with a good white bread and drink a good red wine.
