Braised Littlenecks & Beans

We're cooking Braised Littlenecks & Beans with Chef Giovanni Ricci of Wildfire Brick Oven Pizza & Bar.

Ingredients:

16ea. Count Littlenecks Fresh
2 tbl. Olive Oil
1 can Cannelinni Beans, drained and rinsed well
1 tbl. Chopped Garlic
¼ cup. Chopped Onion or Shallots
2 links Sweet Italian Sausage Cooked and cut into 1 inch slices
1tsp Chopped Parsley Italian Flat
1tsp Chopped Rosemary
1tsp chopped Thyme
1 cup White Wine
3 tbl. Butter
¼ bunch Broccoli Rabe, steamed and rough chopped, bitter leaves removed
Salt and pepper to taste
2-4 pieces of Crusty Italian Bread Toasted

Steps:

First step is to clean the littlenecks inn cold water, to remove any sand or broken pieces.
Start in a hot skillet pan with olive oil the chopped onion and garlic, cook until browned.
Add the sausage and littlenecks at the same time and sauté for 2 minutes.
Add the white wine and cover for 4-5 minutes on med-high heat or until the clams open.
Place the cannelinni beans and the rabe in the pan and sauté for another 2 minutes taste.
Add salt and pepper as needed.
Place all remaining ingredients in the pan (Herbs and Butter), turn off heat and blend in the butter.
Place 4-5 Littlenecks into individual bowls and serve with sliced Italian bread.

About Wildfire Brick Oven Pizza & Bar:

1874 Mineral Spring Avenue, North Providence RI, 02911
Open
Mon-Friday 11:00am – 10:00pm ( Pizza and Bar Later )
Saturday 4:00pm – 10:00pm ( Pizza and Bar Later )
Sunday 1:00pm – 10:00pm

About the Chef:

Giovanni Ricci is a Graduate of Lasalle Academy, worked at the Florintine Grill in North providence and the Spring House Hotel on Block Island before opening his own restaurant in Cranston, RI. Called the Casa Giovannis. After selling his restaurant and working for The University Club Giovanni has headed the kitchen at Wildfire since it’s inception in April of ’06.