Creamy White Bean Gratin with Broccoli Rabe and Sausage

By LRay

Martha Stewart Living, May 2015, page 68.

As seen in Bon Appetit’s May 2015 Travel Issue. www.vivabertolli.com

Ingredients

• 1/4 cup Bertolli® Classico Olive Oil, divided
• 1 lb. fresh Italian sausage links
• 1 small yellow onion, finely chopped
• 1 small bunch broccoli rabe, tough stems trimmed
• Salt and pepper
• 1 3-inch sprig fresh rosemary
• 1 cup chicken broth
• 1 cup Bertolli® Garlic Alfredo Sauce
• 2 (15.5-oz.) cans cannellini beans, drained and rinsed
• 1 cup freshly grated Parmesan cheese, divided
• 2 cups coarse fresh breadcrumbs
• Finely grated zest of 1 lemon
• .

Details

Servings 2015
Preparation time 30mins
Cooking time 60mins
Adapted from villabertolli.com

Preparation

Step 1

Preheat oven to 400°. In large skillet over medium-high, heat 2 Tbsp. Bertolli® Classico Olive Oil until shimmering. Add sausage; cook, turning occasionally, until browned, about 5 minutes. Transfer to plate.

Reduce heat to medium, add 1 Tbsp. Bertolli® Classico Olive Oil and onion to the pan. Cook, stirring occasionally, until translucent, about 3 minutes. Add broccoli rabe; cook until wilted. Add rosemary, broth, Bertolli®
Garlic Alfredo Sauce, and cannellini beans; stir. Bring mixture to simmer; cook 2 minutes. Stir in ½ cup cheese; season with salt and pepper.

Transfer mixture to a shallow 2-quart baking dish set on a baking sheet and arrange sausages on top. In a small bowl, combine breadcrumbs with 1 Tbsp. Bertolli® Classico Olive Oil; add remaining cheese and lemon zest until evenly coated. Season with salt and pepper and spread evenly over the top of beans and sausages. Bake until mixture is bubbling and breadcrumbs are deep golden brown, about 30 minutes.