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HOME > Recipes > Negronatini | John Cusimano

Negronatini | John Cusimano

Name: Sausage, Fennel & Greens with White Beans
Ingredients: 2 tbsp. EVOO 1 lb. sweet Italian fennel sausage, removed from casings 1 bulb fennel—quartered, cored, and chopped 2 stalks celery with leafy tops, chopped 1 onion, chopped 4 cloves garlic, sliced 1 tsp. crushed red pepper Salt and pepper 1 head escarole, trimmed and coarsely chopped 2 quarts chicken stock 1 can (15 to 19 oz.) cannellini beans, drained and rinsed (I like Progresso) 1 chunk of Parmigiano-Reggiano rind ¼ tsp. freshly grated nutmeg

Ingredients

2 ounces gin
2 ounces Green Chartreuse
1 ounce Luxardo
3 olives, for garnish

Preparation

Serves: Makes 1 cocktail

Add all the ingredients to an ice-filled cocktail shaker. Stir to chill, then strain into a chilled coupe. Garnish with the olives speared on a cocktail pick.

Always Drink Responsibly.

Negronatini | John Cusimano

Ingredients

Preparation

The Tools You'll Need

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