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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Put beans in a large bowl; cover with cold water by 2 inches. Loosely
cover; let soak overnight at room temperature.
Drain beans; transfer to a large saucepan. Cover with cold water by 2
inches; bring to a boil. Reduce heat, and simmer, adding more water if
necessary to keep beans covered, until beans are tender (add 1 tsp salt
after 45 minutes), about 1 hour. Drain beans; set aside.
Heat 1 inch vegetable oil in a 4-quart heavy-bottom saucepan until it
registers 365F on a deep-fry thermometer. Working in small batches, fry
sage leaves, turning them occasionally, until crisp, about 10 seconds.
Transfer with a slotted spoon to paper towels to drain. Immediately season
with salt. (Adjust heat between batches as necessary to keep oil at a
steady temperature.) Coarsely crumble 2/3 of the sage leaves; set aside.
Set aside whole leaves.
Cook pancetta in a 12-inch nonstick skillet over medium-high heat, turning
once, until crisp, 1-2 minutes per side. Transfer with tongs to paper
towels to drain. reserve fat in skillet with heat off. Coarsely crumble
pancetta; set aside.
Preheat grill to medium. (Alternatively, heat a grill pan over medium heat
until hot.) Grill sausages, turning occasionally, until cooked through,
3-6 minutes (cooking times will depend on size of links and whether
sausages are precooked). Transfer to a serving platter; cover to keep
warm.
Add
1 T olive oil to reserved fat in skillet, and heat over medium heat
until hot but not smoking. Add reserved beans and the red pepper flakes;
cook, stirring, until warm, about 2 minutes.
Put beans in a large serving bowl, and add reserved crumbled pancetta and
crumbled sage leaves, along with the truffle oil, if desired, and remaining
3/4 teaspoon salt. Season with pepper.
Just before serving, drizzle beans with remaining 2 T olive oil, and
garnish with reserved shole sage leaves. Serve with sausages.
Contributor: Martha Stewart Living March 2004 p 146
| Ingredients:
2 Cup(s) dried cannelini beans
3043/10000 Ounce(s) salt
1 Cup(s) vegetable oil
1/2 Cup(s) sage leaves
6 Slice(s) pancetta or bacon
12 links sausage, chicken, turkey or pork; halved leng
1 1/2 Ounce(s) extra virgin olive oil
1/2 Teaspoon(s) crushed red pepper flakes
2 Teaspoon(s) truffle oil; optional
1 freshly ground black pepper |
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