ESCAROLE & BEANS (‘SCAROLE E FAZUL)* INGREDIENTS - 2 medium heads of escarole (thoroughly cleaned) - 3 medium carrots thinly sliced - 1 large can of cannellini beans (undrained) - ½ can black olives - 5 cloves of thinly sliced garlic - 2 TBL Extra Virgin Olive Oil (EVO) - 2 cups chicken stock (or chicken broth) - Grated cheese of your choice - Salt & Pepper to taste DIRECTIONS - Cut of the root ends of the escarole and soak in a large pot of water. Thoroughly brisk the leaves through the water to remove the sand (there is a lot of sand). Leave the escarole in the water for a good 15 minutes. - Return to the escarole and redo the removing of the sand. Open the leaves and wash under running water. - When all clean (if you see sand, repeat the steps above), chop the escarole into @ one inch pieces and place aside. - In a large pasta pot, heat the EVO over medium heat and place in the garlic slices. Let them get slightly brown (but not burned). - Place in the escarole and carrots a little at a time and turn into the oil and garlic. Continue with it all, it will begin to wilt and reduce in size. - Place in the beans, liquid and all. At this point raise your flame to “High.” - When a boil comes to the top, put in the chicken stock (if you don’t have chicken stock, use water) - Place the black olives into the pot. - As soon as a rapid boil comes, turn the heat to a simmer, cover the pot, and cook for about 20-25 minutes. Check to see that there is amble liquid—do not let it burn. - Return & dish is ready. Top with grated cheese when serving. - Can be served over Friselle bread (or over stale bread) *OPTIONS ‘’’Scarole” is one dish that has a million variations. Listed below are just a few of how my Nanna made it according to either what she had on hand, what was left over, or what mood she was in: - Add pre-boiled spare ribs to the pot. - Add small un-browned meatballs while boiling - Add Potatoes instead of beans - Add chicken parts or pieces, like a chicken soup - Add plum tomatoes instead of chicken stock - Serve over D’italini pasta or Elbow macaroni - Use as a basis for Minestrone (or “mineste – see my recipes) - These are just a “Few” of the many ways our grand folks cooked and use “’Scarole.” ESCAROLE & BEANS (‘SCAROLE E FAZUL)* INGREDIENTS - 2 medium heads of escarole (thoroughly cleaned) - 3 medium carrots thinly sliced - 1 large can of cannellini beans (undrained) - ½ can black olives - 5 cloves of thinly sliced garlic - 2 TBL Extra Virgin Olive Oil (EVO) - 2 cups chicken stock (or chicken broth) - Grated cheese of your choice - Salt & Pepper to taste DIRECTIONS - Cut of the root ends of the escarole and soak in a large pot of water. Thoroughly brisk the leaves through the water to remove the sand (there is a lot of sand). Leave the escarole in the water for a good 15 minutes. - Return to the escarole and redo the removing of the sand. Open the leaves and wash under running water. - When all clean (if you see sand, repeat the steps above), chop the escarole into @ one inch pieces and place aside. - In a large pasta pot, heat the EVO over medium heat and place in the garlic slices. Let them get slightly brown (but not burned). - Place in the escarole and carrots a little at a time and turn into the oil and garlic. Continue with it all, it will begin to wilt and reduce in size. - Place in the beans, liquid and all. At this point raise your flame to “High.” - When a boil comes to the top, put in the chicken stock (if you don’t have chicken stock, use water) - Place the black olives into the pot. - As soon as a rapid boil comes, turn the heat to a simmer, cover the pot, and cook for about 20-25 minutes. Check to see that there is amble liquid—do not let it burn. - Return & dish is ready. Top with grated cheese when serving. - Can be served over Friselle bread (or over stale bread) *OPTIONS ‘’’Scarole” is one dish that has a million variations. Listed below are just a few of how my Nanna made it according to either what she had on hand, what was left over, or what mood she was in: - Add pre-boiled spare ribs to the pot. - Add small un-browned meatballs while boiling - Add Potatoes instead of beans - Add chicken parts or pieces, like a chicken soup - Add plum tomatoes instead of chicken stock - Serve over D’italini pasta or Elbow macaroni - Use as a basis for Minestrone (or “mineste – see my recipes) - These are just a “Few” of the many ways our grand folks cooked and use “’Scarole.”
Posted on: Wed, 18 Sep 2013 00:02:20 +0000
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