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Fagioli
e Radicchio (Cannellini Beans with Radicchio)
Recipe By: Veggie Life March 1999; Serving Size: 6
- 1 1/2 c dried cannellini beans -- soaked overnight
- 5 c water
- 1 16 oz can plum tomatoes -- chopped
- 3 tbsp extra virgin olive oil
- 1 sprig fresh rosemary
- 3 fresh sage leaves
- 1 bay leaf
- 2 cloves garlic -- peeled
- 3 sm head of radicchio -- halved
- salt and pepper -- to taste
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.
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