a rustic platter of italian sausage, fresh beans, baby potatoes, radishes, and lots of garlic flavor
servings: 2 meal portions
8 oz baby potatoes
4 oz breakfast radishes
1 cup shelled cranberry beans
3 garlic scapes (optional)
2 links fresh Italian sausage
3 garlic flowers (or 3 cloves garlic), minced
garlic chives (or regular chives), thinly sliced
Preheat the grill over high heat.
Bring a large pot of salted water to a boil. Drop the baby potatoes and cook for 6-8 minutes, or until fork tender. Use a strainer to transfer the potatoes to a bowl of ice water. Let cool for a minute. Transfer the potatoes to paper towels and let fully dry. Add more salt to the water and repeat with the radishes.
Add more salt to the water and add the shelled beans. Simmer the beans for about 20 minutes or so until tender. Drain the beans and set aside.
Coat the garlic scapes and sausages with a bit of oil. Grill the garlic scapes for about 3 minutes until slightly charred and tender. Grill the sausages for 6 minutes until charred on all sides. Turn the grill heat down to low, cover the grill, and allow the sausages to cook for about 6 more minutes until fully cooked through.
Roughly chop the garlic scapes and slice the sausages into ¼” pieces.
Slice the dried potatoes and radishes in half. In a large skillet, heat 2 tablespoons of olive oil. Add the potatoes and spread into an even layer. Sizzle until crisp. Add the radishes to heat through. Stir in the garlic flowers (or garlic) and garlic scapes. Cook for another minute.
Stir in the sausage and beans. Let them heat through. Season with salt to taste. Once plated, drizzle with olive oil and top with the chives.