Cannellini With Tomato Sage Sauce Food

CANNELLINI WITH TOMATOES AND SAGE

Steps:

• In 10-inch skillet, heat oil over medium heat. Add garlic; cook 1 to 2 minutes, stirring constantly, until light golden brown.
• Stir in tomatoes, beans and sage. Heat to boiling. Reduce heat; simmer uncovered 5 to 7 minutes or until most of the liquid has evaporated. Stir in salt and pepper.

FAGIOLI ALL'UCCELLETTO - BEANS IN TOMATO SAUCE

Steps:

• Add the olive oil to a frying pan or skillet on medium heat and add the chopped garlic and sage leaves. Fry for 1-2 minutes until the garlic is just starting to turn a light golden brown.
• Add the tomatoes followed by the water and a good pinch of salt and pepper, stir. Simmer the sauce for 5 minutes.
• After 5 minutes, add the beans and bring back to a simmer. Continue to cook for a further 5 minutes until the sauce has thickened slightly and the beans are warmed through, serve.

CANNELLINI BEANS AND ITALIAN SAUSAGE

Steps:

• Place the beans in a large bowl with water, using your hand swirl the beans around to rinse them and discard any small stones or beans that look brown. Drain the beans in a colander, rinse and refill the bowl with beans and a generous amount of water (at least 2-3 inches above the beans) and let soak overnight or for at least 6 hours.
• Drain the beans, rinse well and place in a Dutch oven or large pot. Add 7 cups water, 5 of the sage leaves, the tomato halves and bring to a boil uncovered over med-high heat. Reduce heat to a gentle simmer and cook uncovered until the beans are tender 1 1/2 - 2 hours, be sure to test for doneness. Drain and reserve the beans, discard the sage and tomato halves.
• In a large sauce pan, heat oil over medium heat. Add garlic, 5 remaining sage leaves, onions, carrots, celery, red pepper flakes and saute for 8-10 minutes until the ingredients are soft and translucent. Stir in the cooked beans and crushed tomatoes. Add the salt, pepper and the chicken stock. Stir together and simmer gently, when all ingredients are combined and warmed, stir in the mascarpone cheese until melted and evenly folded into the tomato and bean mixture. Add salt and pepper to taste. Cover saucepan to keep warm and turn off heat until ready to serve.
• Cook the sausage by braising or grilling. Once the sausages are cooked, transfer them to a cutting board and cut into halves or thirds. Transfer the warm beans to individual bowls and arrange sausage pieces on top. Garnish with a sprig of fresh sage.
• * To Serve 4-5, prepare the same recipe with 1 package of Johnsonville Italian sausage.
• * mascarpone cheese is a mild flavored, creamy Italian cheese and can be found in the specialty cheese section of most grocery stores.

CANNELLINI WITH TOMATO-SAGE SAUCE

Steps:

• For beans:
• Place beans in large bowl; cover generously with water. Let stand at room temperature overnight.
• Drain beans; transfer to heavy large pot. Add 3 quarts water, oil, garlic, sage bunch, and peppercorns. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.)
• For sauce:
• Heat oil in heavy large skillet over medium heat. Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes.
• Drain beans, reserving cooking liquid. Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature.

CANNELLINI WITH TOMATO-SAGE SAUCE RECIPE

Steps:

• For beans: Place beans in large bowl; cover generously with water. Let stand at room temperature overnight. Drain beans; transfer to heavy large pot. Add 3 quarts water, oil, garlic, sage bunch, and peppercorns. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.) For sauce: Heat oil in heavy large skillet over medium heat. Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes. Drain beans, reserving cooking liquid. Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature. This recipe yields 8 servings.

PASTA WITH TOMATOES AND BEANS

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, heat the olive oil over medium heat in a large skillet or saucepan. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir together until fragrant, about 30 seconds. Add the tomatoes with juice and a pinch of sugar. Raise the heat slightly, and cook, stirring, until the tomatoes are bubbling vigorously. Lower the heat to medium-low, and cook gently, stirring and mashing the tomatoes often with the back of your spoon until they have cooked down into a thick, fragrant sauce, 15 to 20 minutes. Stir in the beans and the herbs, and season to taste with salt and pepper. Keep warm.
• When the pasta water comes to a boil, salt generously and add the pasta. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. When the pasta is just about done, check to see if the tomato sauce seems dry. If so, add up to 1/4 cup of the pasta water to the pan and stir. Drain the pasta, toss with the sauce and serve, passing the cheese for sprinkling.

CANNELLINI BEANS IN A TOMATO BASED SAUCE

Steps:

• Heat oil in pan and saute onions until soft.
• Add stock, tomatoes, paprika, allspice and simmer for 15 - 20 minutes.
• Add beans and stir. Heat for 5 minutes.
• Stir in spinach leaves and cook a further 5 minutes until wilted.
• Season and serve.

ITALIAN BAKED CANNELLONI

Steps:

• In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
• To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
• In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
• Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
• Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.