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Fagioli E Radicchio (Cannellini Beans with Radicchio)


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Ingredients:

  • 1 1/2 c Dried cannellini beans; soaked overnight
  • 5 c Water
  • 1 16 oz can plum tomatoes; chopped
  • 3 tb Extra virgin olive oil
  • 1 Sprig fresh rosemary
  • 3 Fresh sage leaves
  • 1 Bay leaf
  • 2 Cloves garlic; peeled
  • 3 sm Head radicchio; halved
  • Salt and pepper; to taste

Directions:

Drain and rinse beans. In a large pot combine beans, water, tomatoes, 2 tbsp of the olive oil, rosemary, sage, bay leaf, and whole garlic cloves. Bring to a boil, then reduce heat to low and cook, stirring occasionally, for 1 to 1 1/2 hours, until beans are tender.
 
Prepare grill or preheat broiler. Lightly brush each radicchio half with remaining olive oil, then salt and pepper to taste. If using a grill, cook over medium-hot coals for 3 to 5 minutes per side, or until the thick base can be easily pierced. If using a broiler, place the seasoned radicchio on a cookie sheet lined with foil and broil 4 to 6 inches from the heat for 4 to 5 minutes on each side.
 
When the beans are done, discard the rosemary, sage and bay leaf. Season beans to taste with salt and pepper. Divide grilled or broiled radicchio between 6 plates and top with beans. Drizzle with more olive oil, if desired.
 
By "Karen C. Greenlee" <greenlee@bellsouth.net> on Mar 13, 1999.
 
Recipe by: Veggie Life March 1999
 
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