- September 2015
- Serves 4 as a light lunch
- Hands-on time 30 min
A recipe that is all about typical Italian comfort food and is a great way to use up stale bread. This recipe comes from Puglia (Apulia), right down in the heel of southern Italy.
- 17.8g (5.4g saturated)
- 23g protein
- 35g (3.9g sugars)
- 750ml good quality fresh chicken stock (see tip)
- 8 small new potatoes, peeled and quartered
- 2 tbsp extra-virgin olive oil, plus extra to drizzle
- 3 garlic cloves, sliced, plus an extra clove for rubbing
- ¼-½ tsp chilli flakes (to taste)
- 4 free-range pork sausages (see tip), meat squeezed out and broken into large chunks
- 3 slices stale pugliese-style bread (the food team used Crosta & Mollica Pane Pugliese, available from Waitrose and independent stores, but any sturdy white bread, such as sourdough, would be good)
- 400g tin cannellini or borlotti beans, drained and rinsed
- 1 head spring greens, shredded
- 8 tenderstem broccoli spears, cut into 2cm lengths
- 1 tsp white wine vinegar
- Lemon juice for squeezing
- Put the stock in a medium pan and bring to a simmer. Add the potatoes and cook for 5 minutes, then remove with a slotted spoon and pat dry with kitchen paper. Keep the stock on a gentle simmer. Meanwhile put a deep, wide frying pan with a lid over a gentle heat, pour in the 2 tbsp olive oil, add the garlic and chilli flakes, then cook for 3-4 minutes until soft. Remove the garlic from the pan (tip the pan, then spoon out – it doesn’t matter if you take some oil with it) and set aside.
- Increase the heat under the pan to medium-high, add the sausagemeat chunks and fry for 3-5 minutes, stirring occasionally, until golden – it’s fine if they break up a bit. Roughly tear up 1 slice of the bread and add along with the cooked potatoes. Season well, add 150ml of the stock, cover and cook for 15 minutes.
- After 10 minutes, bring the rest of the stock back up to the boil and add the beans, spring greens and broccoli spears, then cook for 5 minutes.
- Take off the frying pan lid, add the vinegar and cook for 1 minute, then stir gently and add the veg, reserved garlic and remaining stock. Bubble for 2 minutes while you toast the 2 other slices of bread. Rub the toasts with the remaining garlic clove, then divide among 4 soup bowls. Ladle the stew over the toast, drizzle with olive oil, squeeze over some lemon juice and sprinkle with a pinch of sea salt. Serve hot or warm.
Good quality stock and sausages are important here. If you can find some Italian pork and fennel sausages (salsiccia al finocchio), use those. Otherwise go for a British free-range sausage with garlic and pepper.
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