"Gratin" /gra-tēn/ French for topped with browned crust. Serve as a main dish.
Fagiolo Gratin con Broccoli e Salsiccia (Italian)
Serves 4
Preheat the oven 400℉ (205℃)
1/4 cup (60 ml) olive oil
4 non-sodium nitrate sausages
1 chopped onion
1 bunch organic broccoli
1 3-inch (8 cm) sprig of rosemary
1 cup (240 ml) organic chicken or vegetable broth
1 cup (240 ml) Alfredo sauce* (or a tomato sauce for dairy-free dish)
1 cup (240 ml) Alfredo sauce* (or a tomato sauce for dairy-free dish)
2 15 1/2-ounce (1050 g) organic: cannelini or white beans
1 cup (240 ml) cheese (dairy-free if needed)
2 cups (480 ml) breadcrumbs (use gluten free bread if needed)
2 cups (480 ml) breadcrumbs (use gluten free bread if needed)
zest of 1 organic lemon
1. Heat the oil in a skillet over medium-high heat.
2. Add the sausages and onions for 3 minutes
3. Add the broccoli, rosemary sprigs, sauce, and beans.
4. Reduce to a simmer and cook about 2 minutes.
5. Stir in half the cheese.
6. Transfer a baking dish.
7. Add the breadcrumbs on top and 1 Tbs. (15 ml) olive oil.
8. Add the lemon zest and the rest of the cheese on top.
7. Bake, uncovered, about 30 minutes.
* gluten free Alfredo sauce:
http://veggiefernandezs.blogspot.com/2015/06/almost-alfredo-sauce.html
1. Heat the oil in a skillet over medium-high heat.
2. Add the sausages and onions for 3 minutes
3. Add the broccoli, rosemary sprigs, sauce, and beans.
4. Reduce to a simmer and cook about 2 minutes.
5. Stir in half the cheese.
6. Transfer a baking dish.
7. Add the breadcrumbs on top and 1 Tbs. (15 ml) olive oil.
8. Add the lemon zest and the rest of the cheese on top.
7. Bake, uncovered, about 30 minutes.
* gluten free Alfredo sauce:
http://veggiefernandezs.blogspot.com/2015/06/almost-alfredo-sauce.html
