Name: Italian sausages and beans with tomatoes, anchovies and sourdough
Yield: 4
Ingredients: 140 ml olive oil; 80 gm sourdough, coarsely torn; 3 garlic cloves, thinly sliced; 4 anchovy fillets; 2 tbsp thyme; 150 ml dry white wine; 200 gm (1 cup) each canned cannellini, butter and borlotti beans, rinsed and drained; 2 tbsp extra-virgin olive oil, plus extra for drizzling; Finely grated rind and juice of 1 lemon; 6-8 Italian pork sausages; 400 gm cherry tomatoes, halved; ½ cup (loosely packed) flat-leaf parsley; 1 tsp red wine vinegar

Italian sausages and beans with tomatoes, anchovies and sourdough

Australian Gourmet Traveller fast recipe for Italian sausages and beans with tomatoes, anchovies and sourdough.

Serves 4

Ingredients

140 ml olive oil

80 gm sourdough, coarsely torn

3 garlic cloves, thinly sliced

4 anchovy fillets

2 tbsp thyme

150 ml dry white wine

200 gm (1 cup) each canned cannellini, butter and borlotti beans, rinsed and drained

2 tbsp extra-virgin olive oil, plus extra for drizzling

Finely grated rind and juice of 1 lemon

6-8 Italian pork sausages

400 gm cherry tomatoes, halved

½ cup (loosely packed) flat-leaf parsley

1 tsp red wine vinegar

Method

Main

1.Heat 40ml oil in a frying pan over medium-high heat. Add and stir until golden and crisp (2-4 minutes). Set aside on absorbent paper.

2.Heat 80ml oil in a frying pan over medium-high heat. Add garlic and sauté until tender (5-7 minutes). Add anchovies and thyme and stir to combine until anchovies begin to break down (1-2 minutes). Add wine and beans and reduce slightly (1-2 minutes). Add extra-virgin olive oil, lemon rind and juice. Season to taste and set aside.

3.Heat remaining oil in large frying pan over medium-high heat and cook sausages, turning occasionally, until browned and cooked through (6-8 minutes).

4.Combine tomatoes and parsley in a bowl. Add vinegar, drizzle with extra-virgin olive oil and season to taste. Serve beans, topped with sausages and tomato mixture, and scattered with crumbs.

Styling by Lisa Featherby

Styling by Alice Storey

Styling by Lucy Weight