Fagioli e Salsiccia - Chef Stefano Barbato

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: bulk ground pork

Turkey sausage reduces fat content while bulk ground pork is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes provide a budget-friendly option.

Soak the dried beans (fagioli borlotti or cannellini) overnight and then boil them until tender.

In a pot, heat some extra virgin olive oil and sauté the chopped shallots (scalogni) until translucent.

Add the salsiccia and salamelle to the pot, cooking until browned.

Stir in the diced pancetta or bacon and cook until crispy.

Add the chopped tomatoes and cook until softened.

Sprinkle in the turmeric (curcuma), chili (peperoncino), salt, and pepper, mixing well.

Pour in the red wine and let it reduce slightly.

Add the cooked beans and water, bringing the mixture to a simmer.

Add the sage leaves (foglie di salvia) and let everything cook together for a few more minutes.

Cooking Techniques

Spice Level:

Allergens