PREPARATION: Broil, slow roast or grill the sausages until three-quarter cooked. Let cool & cut into 1" slices. Pan fry the pancetta with the onions with Olive Oil. Add the rapini, the tomato sauce, whole garlic, fresh sage (or thyme), drained white kidney beans/cannellini beans, salt and fresh black pepper and cook on medium high heat for a few minutes. Combine with the veal sausage and let simmer. Cook the pasta in the salted boiling water, stirring frequently. Strain the pasta and add to the sauce pan. Place in a large platter and top with shaved parmigiana.||X|use a little of the water from the cooked pasta to thicken your tomato sauce| Born in Roseto Valfortore in the region of Puglia, Italy Lucia and her husband Roberto opened Grano in 1986 and continue to live above the restaurant on Yonge Street now with 4 children: Bianca 12, Luca 11, Dante 9 and Simona 6. Theirs is a very hands-on business/family experience not to say, at times, Òmano a mano. Lucia is self-taught in the kitchen while having great respect for the culinary traditions of Italy.|This year Grano celebrates their 14th anniversary, growing from a small bakery to a 200 seat restaurant.
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