I'm definitely an eater who will taste anything at least one time - I first came across glorious soppressata while studying art in Florence, and I've...
A quick and flavor-packed salad to pull together, the quality of your ingredients will be the key players in this classic Tuscan recipe. Be sure to work with top-notch extra-virgin olive oil - if you can source genuine peppery Tuscan extra-virgin olive oil, all the better. Pair this oil with smooth, full-bodied Balsamic vinegar - the older, the better. Very often, but particularly in this case, going the extra mile to find the best ingredients you can source is entirely worth the effort. The pay-off for your efforts will be the assured enthusiasm your friends and family will show for your special handmade dishes.
Often when working in authentic Italian kitchens, chefs will have a separate olive oil used to dress their salads and an oil dedicated to cooking. Be sure to use that special dressing oil in this specialy Tuscan recipe as you'll be sure to taste the difference.
Specialty dried Tuscan beans are also welcome here - look for Zolfo or Cannellini varieties. Classic Soppressata salumi will also feature here - try and spice it up with a different type of salumi if you'd like something a bit different, but classic at the same time. Give your taste buds a jolt of flavor as you experiement with your favorite flavor blends and present your culinary findings to your friends and loved ones.
Prepare the Tuscan beans
Fill large mixing bowl with water, and place Tuscan beans of your choice. Soak overnight.
Drain beans, discard soaking liquid. Fill medium soup pot with water, and place over low heat. Add soaked beans, adding in 2 cloves garlic with skins left on, and a few fresh sage leaves. Add in a few whole grains of black pepper and allow to boil.
Cook until softened and beans are cooked through. Drain, set aside.
Combine Soppressata and Beans and finish dish
Cube Soppressata and place into medium sauté pan. Heat over medium-low heat to melt Soppressata fat slightly. Once Soppressata has softened and melted slightly, add cooked Tuscan beans and meld flavors. Remove from heat, set aside.
Using sharp knife, slice endive into thick julienne slices. Place endive onto individual serving plates, and place tablespoon of Tuscan beans and heated Soppressata sausage on top of endive.
Serve at room temperature.
I'm definitely an eater who will taste anything at least one time - I first came across glorious soppressata while studying art in Florence, and I've never looked back. Love to combine it with other classic Florentine ingredients like the omni-present white beans - I used tinned for this salad since I was in a rush for time, and it's the only drawback of the dish (and my fault!). Use dried beans, give yourself enough time to soak overnight and proceed full steam ahead for an ocean's worth of flavours and aromas.