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● Sopressata and Cannellini Bean Stew
1 red onion, roughly chopped
1⁄2 pound red potatoes, cut into 1-inch chunks
1⁄2 pound Yukon gold potatoes, cut into 1-inch chunks
5 cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 cup dry white wine
4 ounces sopressata, sliced
1 head escarole, trimmed and roughly chopped
1 15-ounce can cannellini beans, drained and rinsed
5 sprigs thyme, leaves only
Preheat the oven to 375°. In a dutch oven or ovenproof casserole, combine the red onion, potatoes, garlic and 3 tablespoons of olive oil. Toss well to coat and transfer to the oven. Roast for 30 minutes, or until the vegetables are browned. Remove from the oven, and place on the stove top over high heat. Deglaze with the white wine, and cook until the wine has nearly evaporated. Stir in the salami and escarole, and cook, stirring, until the escarole just begins to wilt. Add the cannellini beans and thyme leaves, and cook until the beans are warmed through. Season with salt and pepper. ● Serves 6
Wine
Suggestion: Generous Full-Bodied