Cassoulet only beans, tomato sauce, sausages, and bacon. More expensive versions are likely to be cooked with goose fat and to include Toulouse sausages, lamb, goose, or duck confit. Haute cuisine versions require mixing pre-cooked roasted meats with beans that have been simmered separately with aromatic vegetables, but this runs counter to cassoulet's peasant origins. In the process of preparing the dish it is traditional to deglaze the pot from the previous cassoulet in order to give a base for the next one. This has led to stories, such as the one given by Elizabeth David, citing Anatole France, of a
Rapini Campania, and Sicily), in Roman cuisine, in northern Portuguese cuisine and in that of Galicia, Spain. In southern Lazio, Frosinone, Ciociaria, it is usually sauteed with garlic and chili pepper, and served with sausages and fresh baked bread so as to make a sandwich. In the Central Italy regions, rapini sautéed with garlic, chili pepper and guanciale can be a side dish for porchetta, grilled pork ribs, sausages and other pork dishes. In Apulia, its most famous use is in "orecchiette ". One common method of preparation includes boiling the rapini in boiling saltwater before sautéeing in olive oil with