Ragout of Broccolini, Beans, and Sausage Recipe with Clams

Plated Broccolini, Chicken Sausage, Cannellini & Clams Ragout January 2015 CKatt

Plated Broccolini, Chicken Sausage, Cannellini & Clams Ragout January 2015 CKatt

This time I bring  a recipe to your attention, from Jacques Pepin’s televised PBS series Monsieur Pepin’s “Fast food” cooking.  As a learner, I am a big fan of one pot cooking. This ragout recipe is a one-pan quick and easy recipe.

http://www.kqed.org/w/morefastfoodmyway/episode209.html

I watched this episode from public television of Jacques Pepin preparing the Ragout of Broccolini, Beans and Sausage. The link to the episode is well worth watching.  Jacques Pepin takes you through the steps.  Watching a master makes me feel less intimidated to try something new. Watch the full show and see Jacques Pepin put a four-course meal together in a no fuss and fascinating way. He makes each course bread, appetizer, main dish and dessert look manageable and easy for when guests stop by for a visit.

Monsieur Pepin’s recipe also calls for a can of clams in the video, which is why I am attracted to this recipe. It sounds like a really excellent combination of earth and sea flavors.

This meal inspired me so much. I am bringing this Ragout of Broccolini, Beans and Sausage (and Clams) to Fiesta Friday for the big celebration of 52 weeks – one year’s worth of recipe sharing at the Novice Gardner’s and other wonderful hosts of Fiesta Friday! It is such a pleasure to share with all the cooking talent who give their time to bring people together with tasty food from around the globe. Many thanks to Angie at https://thenovicegardener.wordpress.com for starting the party and introducing all the folks to each other.

Jacques Pepin’s Ragout of Broccolini, Beans, and Sausage Recipe with clams “White beans, sausage, and broccoli are a classic Mediterranean combination. Instead of broccoli, I use broccolini, because it is tender and the stems don’t need peeling. Preparing the dish with canned cannellini beans makes it a cinch to put together for a meal.” – Jacque Pepin.

This recipe is adapted from Monsieur Pepin’s recipe.

Ingredients

4 Servings

2 tablespoons good olive oil, plus more for drizzling (optional)

1/2 cup chopped onion

1/3 cup 6 ounces hot Italian sausage meat

1 can (15.5 ounces) cannellini beans

1 small bunch (8–10 ounces) broccolini

2 teaspoons chopped garlic

1/4 teaspoon salt, plus more if needed

1/8 teaspoon red pepper flakes

Grated Parmesan cheese (optional)

Method

Pour the oil into a large skillet or saucepan and add the onion, sausage and garlic. Cook over high heat for 2 to 3 minutes, breaking the sausage meat into small pieces with a fork or spoon. (I am using chicken sausage with red wine and four cheeses, and taking the casing off the outside.)

Sausage Onion & Garlic with broccolini in bean and clam juice January 2015 CKatt

Sausage Onion & Garlic with broccolini in bean and clam juice January 2015 CKatt

Add the liquid from the can of beans (and the clams) and bring to a boil.

Prep ahead of time – wash and cut the broccolini tops into 1-inch pieces and the stems into 1 and 1/2 – inch pieces. Add to the pan with the garlic, salt, and red pepper flakes and return to a boil. Cover and boil gently for 4 to 5 minutes, or until the broccolini is tender but still a little crunchy.

Add the beans, (add the clams) mix well, and return to a boil. Boil, uncovered, for 2 to 3 minutes to blend the flavors together. Taste and add more salt if needed. Serve as is, or sprinkle with the Parmesan cheese and extra oil.

Broccolini Sausage Beans  & Clams January 2015 CKatt

Broccolini Sausage Beans & Clams January 2015 CKatt

Notes: If you are a clam lover, here is the clam portion of the Ragout recipe. Monsieur Pepin used 1 can (15 ounce) of minced clams. He adds the clam juice to cook everything along with the bean juice. I used a small can of Maine Cherrystone clams (6.5 ounces). This amount worked perfectly for me.  

The red wine chicken sausage with cheese flavor worked out well with the clams because it added enough spice. It is a marvelous combination of flavors.  The recipe for Ragout of sausage, beans and broccolini is a keeper.  As Monsieur Pepin says: a recipe is a guide, but you can change it to make it your own.

Fiesta Friday

Fiesta Friday #2

“Happy Cooking!” – Jacques Pepin

Repose - Maine Summer August  © 2014 CKatt

Repose – Maine Summer August © 2014 CKatt

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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7 Responses to Ragout of Broccolini, Beans, and Sausage Recipe with Clams

  1. Love this dish – hearty yet healthy – it’s definitely something that I would make in the winter so thank you so much for sharing this with us at Fiesta Friday!

  2. Nancy says:

    Wonderful ingredients in this dish…it sounds delicious, warming and hearty! The perfect meal for a c-c-cooo-ld winter day. 🙂 Thanks for sharing this fabulous dish with all of us at Fiesta Friday!

  3. Lili says:

    That looks so gooood! Don’t suppose you know what sausage I could use in Spain that’s similar to Italian sausage? Thanks for bringing this to the party! 🙂

    • kunstkitchen says:

      It is really goood! I asked someone about the sausage and will get back to you! Love your beautiful cakes. Thanks for stoping by the kitchen.

      • Lili says:

        Thank you so much for doing that! Look forward to hearing from you about the sausages. And thanks for stopping by my cakes and appreciating them too. 🙂

  4. Pingback: First Fiesta Friday Anniversary (Part 2) | The Novice Gardener

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