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Salsicce & Fagioli

Published on November 7, 2006 11:44 AM | Comments

Salsiccefagioi

My friend had to go down to Perugia and came back with some fantastic sausages and pancetta for us. This dish is pretty simple - I cooked some cannellini first (takes about 3 hours when using dried beans), then added the beans to a baking dish with the sausages, which were browned first in a pan (I also added a little white wine to the pan before removing the sausage). A couple of smashed garlic cloves, a few sage leaves, strips of pancetta on top, and in the oven for about 30 minutes (until the sausages are cooked through). Make sure you drink plenty of chianti with this to negate your heart from clogging up with the pork fat.






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