Cavolo nero, borlotti beans, polenta and sausages

Cavolo nero, borlotti beans, polenta and sausages

By
From
My Italian Kitchen
Serves
4-6
Photographer
Chris Middleton

When I was growing up, one of my biggest food heroes was Antonio Carluccio. I still remember seeing him cooking a version of this delicious recipe on one of his cooking shows, and this is my take on the classic dish. I love everything about this meal – its simplicity, the ingredients used and its heartiness.

Ingredients

Quantity Ingredient
1 bunch cavolo nero
2 tablespoons extra-virgin olive oil
1 brown onion, finely chopped
2-3 garlic cloves, chopped
2 sage sprigs, roughly chopped
sea salt flakes
400g tomatoes, chopped
or 400g tinned chopped tomatoes
500g fresh borlotti beans, shelled
6 large italian pork sausages
Polenta

Method

  1. Remove the stems from the cavolo nero and chop.
  2. Heat the olive oil in a large deep saucepan and add the onion, garlic and sage. Season with sea salt and freshly ground black pepper. Sauté until translucent and tender, about 3–4 minutes.
  3. Add the tomatoes and borlotti beans, and cook over a low heat until the tomatoes start to break down. Add the cavolo nero and continue cooking for 20 minutes or so. Season lightly with sea salt and pepper.
  4. In a separate heated frying pan, brown the sausages over a medium–high heat. Transfer the sausages to the saucepan with the bean mixture and continue cooking for a further 15 minutes until the sausages have cooked through and the beans are tender.
  5. Serve with polenta.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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