Instagram: @piumettiangeles
Useful Tools:
3.6 qt enamaled cast iron pan –
5 qt enameled braiser –
Italian-Inspired Cassoulet
1 package cherry tomatoes, cut in half
2 cloves garlic, chopped
olive oil, salt and pepper
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2 sausages (I used chicken, but you can also use Italian sweet or spicy, or any other you prefer)
3-4 c. cannellini beans, cooked
2 shallots, finely chopped
2 slices pancetta
1 anchovy filet (optional)
1 large bay leaf
a few sprigs of thyme
cremini or button mushroom, chopped
½ – ¾ c. white wine (or chicken stock, or combination of the two)
handful of parsley, chopped
several basil leaves, chopped
olive oil for finishing
Directions:
Preheat oven to 350 degrees. Combine cherry tomatoes, garlic, olive oil, salt and pepper on a sheet pan and roast in oven until done, about 20-25 minutes.
In a heavy bottomed enamel pot or cast iron pot, sear the sausage to render and get some color on them. If the sausages are very lean, add about a tablespoon of olive oil to the pot. Remove sausage, then add pancetta and anchovy to render. Then add shallot, bay leaf and thyme and sauté until shallots soften, adding a pinch of salt. Then add chopped mushroom, stirring to coat. Cook until mushrooms reduce and start to brown.
Add wine or chicken broth, then beans and toss gently. Adjust for seasoning (salt and pepper). Add sausage back to pot and put a lid on to continue cooking.
When finished, add chopped parsley and basil and a drizzle of good extra-virgin olive oil. Top with tomatoes and serve.