processing
logo
basket
search bar
user
phone
share
 
  • Contact Us
  • View Videos
    Store Video Department Tour Media
  • What's New
  • About A&V
  • Catering
  • Gift Baskets
  • Events
  • Recipes
  • Account
  • Login
  • call us @ 1-212-452-0690
  • upper east side location
  • greenwich village location
  • send us an email
  • facebook
  • instagram
  • twitter
Questions?  Give us a call    212.452.0690
Login
 
Account
 
Your Basket
Agata & Valentina Logo
Facebook
instagram
twitter
What's New
 
Catering Menus & Pricing
 
Classes & Events
 
Recipes from agata
 
View Videosabout our market
Store Video Department Tour Media
 
Gift Baskets
 
About A&V & Stores

OUR NEW AGATA & VALENTINA GLUTEN FREE STORE IS ONLINE!!!

Shop Mercato.com

 
Agata & Valentina Logo
  • Login
  • Account
  • Wishlist
  • Cart
Agata & Valentina Logo
  • Account
  • Home
  • Product Finder
  • Advanced Search
  • Contact Us
  • Login

Recipes Blog

Skip Navigation Links.
Collapse MeatsMeats
Cassoulet, Italian-Style
Garlic Roasted Leg of Lamb
Herb-Roasted Fresh Ham (Butterflied and Rolled)
Italian Style Stuffed Veal Roast
Meatballs with White Wine, Lemon & Bay Leaves
Polpettine al Limone (Sicilian Meatballs)
Roast Rack of Lamb with Flageolet Beans (for Two)
Roasted Bone-In Pork Loin
Summer Veal Stew
Three Cheese Chicken Cutlet Parmigiano
Pesto Rubbed Chicken w Panzanella
Chicken Parmigiana
Chicken Cacciatore
Expand FishFish
Expand VegetablesVegetables
Expand PastaPasta
Expand SoupsSoups
Expand Side DishesSide Dishes

Cassoulet, Italian-Style



Fresh Sage
Here is a hearty Italian version of the famous French cassoulet featuring our homemade sweet pork sausage, duck leg confit, cannellini beans and a little tomato simmered with lots of onions in our homemade beef stock. The melange is finished off with breadcrumbs to further thicken this rib-sticking dish.
Serves: 6-8
Time: 1 hour prep, 1 hour cooking

Ingredients:

1 lb. dried cannellini beans
6 medium sized garlic cloves
2 leaves fresh sage
4 tbs. extra virgin olive oil + 1 tbs. for cooking beans
8 links sweet pork sausage, cut into small, 1 inch pieces
2 duck legs confit (which can be found pre-packaged in our Appetizing section)
2 large Spanish onions, chopped
10 ripe plum tomatoes, chopped
1 cup dry red wine
2 cups rich A&V beef or veal stock
2 dried bay leaves
pinch of salt and freshly ground black pepper to taste
1 ½-2 cups fine unflavored breadcrumbs
3 tbs. chopped Italian parsley


Directions:

For beans:
Soak beans using quick-soak method: Rinse under cold water then put in pot and add enough cold water to cover. Bring to a boil, cook for 2 minutes, then turn off heat. Cover pot and let sit for an hour.
Drain beans and put back in pot, covering with fresh cold water. Add 2 smashed cloves of garlic, 1 tbs. reserved olive oil and sage leaves. Bring water to a boil, then reduce heat and let beans cook about 30 minutes. (Beans will cook rest of way through in casserole). Season to taste with salt and pepper at the end. Drain, reserving beans and whatever is left of the garlic.
To assemble casserole:
1. Preheat oven to 350 degrees.
2. Heat large oven-proof casserole over medium/high heat for about a minute.
Pour in 4 tbs. extra virgin olive oil and let heat up another minute. Add sausage pieces and stir until lightly browned. Remove and reserve. Add 2 duck legs and brown on both sides. (Duck legs are already cooked through; you are just warming them through to shred the meat more easily). Remove and set aside for shredding.
3. Add onion to skillet and cook about 2 minutes, stirring constantly. Add chopped tomatoes and garlic and continue cooking and stirring occasionally another 5 minutes or so until tomatoes break down. (Shred reserved duck legs during this phase). Turn heat down to medium and put sausage and shredded duck meat back in. Add red wine, stock and bay leaves and season with salt and pepper to taste. Let warm through a minute and add reserved white beans.
Stir gently to combine and sprinkle breadcrumbs to completely cover top.
4. Place in oven and cook about 1/2 hour more, until crumbs are nicely browned on top.
To serve:
Break through crumb crust and spoon portions, with crumb mixed in, onto each plate. Sprinkle parsley on top. Yields 6-8 servings

email this recipe | print this recipe

Products suggested for this recipe:

Sign up for the latest news and promotions from Agata & Valentina!

Subscribe To Email List

Enter your email address below to subscribe to A&V Newsletter.

about us

about us

  • history
  • press
  • employment at a&v
  • contact us
Facebook Instagram Twitter
  • history
  • press
  • employment at a&v
  • contact us
Facebook Insagram twitter

learn more

learn more

  • catering / home shopping / Corporate
  • delivery rates & policies
  • shipping policy
  • Frequently Asked Questions (FAQ)
  • gift card policy
  • privacy policy
  • terms & conditions
  • Return Policy
  • catering / home shopping / Corporate
  • delivery rates & policies
  • shipping policy
  • Frequently Asked Questions (FAQ)
  • gift card policy
  • privacy policy
  • terms & conditions
  • Return Policy

visit our store

visit our store

UPPER EAST SIDE
1505 FIRST AVENUE
NEW YORK CITY, NY 10075

UPPER EAST SIDE
1513 FIRST AVENUE
NEW YORK CITY, NY 10075



UPPER EAST SIDE
1505 FIRST AVENUE
NEW YORK CITY, NY 10075



Copyright © 2020 Agata & Valentina. All rights reserved.