Sausages with Fennel and Olives
Recipe developed by Lidia Bastianich
4 tablespoons extra-virgin olive 1 cup large green olives,
oil, divided squashed to open and
12 Tarantino* Italian sausages pit them
(about 2 1/2 pounds) 3 large fennel bulbs ( 3 1/2-4
1 cup dry white wine pounds), trimmed and cut
6 plump garlic cloves, peeled into 1-inch chunks
and crushed 1/2 teaspoon coarse sea salt or
1/4 teaspoon peperoncino flakes, kosher salt
or to taste
1. Pour 2 tablespoons of the olive oil into a big skillet or sauté pan and set
over medium-high heat. Lay in all the sausages and cook for 5 minutes or
more, rolling them over occasionally, until nicely browned on all sides.
2. Pour in wine and boil until it is reduced by half. Remove sausages to a platter
and pour the wine over them.
3. Add the remaining 2 tablespoons olive oil and garlic cloves to the skillet
and cook over medium heat for a minute or so, until they’re sizzling. Drop the
peperoncino flakes in a hot spot for a few seconds, then scatter the squashed
olives in the pan; toss and cook for a couple of minutes.
4. Add fennel chunks to the skillet and stir in with the garlic and olives. Season
the vegetables with salt, cover and cook over medium-high heat for 20 minutes,
tossing and stirring now and then, until the fennel softens, shrinks and begins
to color. (Add a bit of water if the fennel remains hard and resistant to the bite.)
5. When the fennel is cooked through, return the sausages and wine to the
skillet. Turn the meat and vegetables together and cook uncovered for 5 minutes,
until everything is deeply caramelized and glazed.
6. Adjust the seasoning to taste; keep tumbling the sausages and fennel.
Serve piping hot. Makes 6 servings.
Brands may vary by region; substitute a similar product.