Recipe for November 1, 2008:

Nunzio & the Collingswood Farmers’ Market

Cooking Demonstration

Veal Sausage with Cannellini Beans & Broccoli Rabe

Recipe by Chef Nunzio Patruno

www.nunzioristoranterustico.com

Serves 8

Ingredients:

2 bunch of broccoli rabe, pre-washed and stem cut off

1 lb of veal sausage, cut sausage into 1 inch pieces,

(can substitute with pork or turkey sausage)

1 can of white beans or you can pre-soak dry beans and cook in advance

1 small onion

2 garlic cloves

1 small hot pepper

1 bay leaf

1 glass of white wine

2 plum tomatoes, diced

1 oz extra virgin olive oil

salt & pepper

Instructions:

In a medium sauté pan cook the onions and garlic until golden.  Add the sausage, bay leaf, hot pepper and the glass of white wine. Cook down for five minutes and add the broccoli rabe.  Stir in the veal sausage and cover the pan with a lid.  Let the steam cook the broccoli rabe for about ten minutes.  Add the cannellini beans and the plum tomatoes.  Let it cook down for another ten minutes.  Serve with grilled country bread and drizzled extra virgin olive oil and sprinkled pecorino cheese.