Toronto Star



New York restaurate­ur Marco Canora makes simple, healthful, “Italian-inflected” food.

His new book, A Good Food Day: Reboot Your Health With Food That Tastes Great, details how he gave up his “overcaffei­nated, dehydrated, overstimul­ated and full of starch, sugar, fatty meat, alcohol and nicotine” ways for healthy eating.

Italian-style White Beans + Sausage

Star Tested Adapted from A Good Food Day by Marco Canora, who calls these all’uccelletto beans as he learned to make them in Tuscany.

4 tbsp (60 mL) extra-virgin olive oil 4 hot or mild Italian or other pork sausages 4 cloves garlic, minced 28-oz (796-mL) can whole, peeled tomatoes Kosher salt + freshly ground black pepper 1⁄4 cup (60 mL) mixed, finely chopped herbs (such as sage, rosemary, thyme) Two, 19-oz (540-mL) cans white beans (such as cannellini, navy or white kidney), drained, rinsed (or 4 cups/1L cooked beans) 1⁄4 cup (60 mL) water

In medium, non-stick skillet, heat 1 tbsp (15 mL) oil over medium-high. Add sausages. Cook, turning often, until browned and nearly cooked through, about 15 minutes. Transfer to cutting board. Cut thickly on diagonal.

In large, deep skillet, combine remaining 3 tbsp (45 mL) oil and garlic over medium-high heat. Cook until garlic starts to turn golden, about 2 minutes. Don’t let burn. Stir in reserved sausages, tomatoes with juices and pinch salt. Break up tomatoes with wooden spoon. Cook 5 minutes. Add sage, rosemary and generous amount pepper. Cook 1 minute. Add beans and water. Cook until sauce coats and sticks to beans, about 5 minutes.

Makes 6 servings.

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