Italian sausages with Borlotti Beans and 'Nduja Recipe - Great British Chefs

Name: Italian sausages with Borlotti Beans and 'Nduja Recipe - Great British Chefs
Total time: 100 min
Ingredients: 250g of borlotti beans, dried, soaked overnight in plenty of cold water; 2 garlic cloves, 1 whole, 1 finely sliced; 1 plum tomato; 2 sage leaves, large (or 3 smaller ones); 3 tbsp of olive oil; 4 sausages, Italian; 2 celery sticks, finely chopped; 1 red onion, finely chopped; 2 carrots, peeled and finely chopped; 100ml of red wine; 400g of passata; 75g of 'nduja, skinned; 2 tbsp of mascarpone; sea salt; freshly ground black pepper; 200g of purple sprouting broccoli, or calabrese or longstem broccoli, cooked and seasoned with olive oil, salt and pepper, to serve

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Theo says: 'Dried borlotti beans from the protected area of Lamon, in the Veneto, are the finest dried borlottis available. You don’t have to use these specific

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Ingredients

250g of borlotti beans, dried, soaked overnight in plenty of cold water
2 garlic cloves, 1 whole, 1 finely sliced
1 plum tomato
2 sage leaves, large (or 3 smaller ones)
3 tbsp of olive oil
4 sausages, Italian
2 celery sticks, finely chopped
1 red onion, finely chopped
2 carrots, peeled and finely chopped
100ml of red wine
400g of passata
75g of 'nduja, skinned
2 tbsp of mascarpone
sea salt
freshly ground black pepper
200g of purple sprouting broccoli, or calabrese or longstem broccoli, cooked and seasoned with olive oil, salt and pepper, to serve