This dish was inspired by Nancy Silverton’s book Twist of the Wrist. I changed some of the prepared and canned ingredients to a mirepoix because the products were too hard to find.
- 2 tablespoon olive oil
- 4 italian sausages, spicy
- 4 large, whole radicchio leaves
- 2 carrots, cut in ¼” dice
- 2 stalks celery, cut in ¼” dice
- 1 large onion, cut in ¼” dice
- 1 (15 oz) can white beans
- ½ cup cup chicken broth
- 1 tablespoon dried oregano
- good olive oil for drizzling
1. Heat oil in large skillet over medium-high heat for 2 to 3 minutes, until almost smoking (you will begin to smell the oil at that point). Add sausages and cook, turning often for even browning, about 10 minutes, until golden all over but not cooked through. Move sausages to side of skillet to continue to cook while you sear radicchio.
2. Put a couple of radicchio leaves in skillet in single layer and cook about 45 seconds on each side, until seared and wilted slightly. Remove leaves to plate and cook remaining leaves in the same way, adding more oil to pan if it’s dry. While you sear radicchio leaves, continue to cook and turn sausages for 10 more minutes, until cooked through, and transfer to plate when done.
3. Add a bit more olive oil if necessary to coat skillet. Add carrots, celery, onions, garlic and a pinch of kosher salt, and saute about 1 ½ minutes, until vegetables are soft and garlic is fragrant, stirring constantly so garlic doesn’t brown.
4. Reduce heat to medium, add broth to deglaze pan. Then add beans and simmer until liquid is reduced by ½, about 5 minutes. Stir in oregano and season with kosher salt.
5. Arrange 2 radicchio leaves i on each of 2 plates. Spoon beans over radicchio, dividing evenly, and drizzle with sauce left in skillet.
6. Cut sausages in ½ at an angle and place 2–4 pieces of each sausage side by side on each plate. Drizzle sausage and beans with high-quality olive oil.