‘Scarole and beans is an Italian staple at my house. My grandmother made it. My mother made it. And now I make it.
In the Italian tradition of never measuring and NOT writing down your recipes, I think that I have concocted a pretty spot-on recipe from my childhood.
I hope you enjoy it!
Jacqui’s Escarole and Beans
- 2 tablespoons olive oil
- 4 ounces pancetta or prosciutto, diced
- 1/2 cup diced onion or shallots
- 6 cloves garlic, sliced thin
- 1 teaspoon minced fresh rosemary or thyme leaves
- 1/4 teaspoon red pepper flakes
- 1 head escarole, (about 1 pound) trimmed, washed, and coarsely chopped
- Two 15 ounce cans cannellini beans, rinsed and drained
- 1 tbsp tomato paste
- 6 cups homemade or canned low-sodium chicken broth
- 1 teaspoon kosher salt plus more to taste
- Freshly ground black pepper to taste
- Grated romano
- ½ lb sm pasta like ditalini
Cook pasta and set aside.
In a soup pot, heat the oil over medium heat, add the pancetta, and saute until it starts to crisp. Remove the meat with a slotted spoon and set aside. Add the onion and saute until golden, about 10 minutes. Add the garlic, rosemary, and pepper flakes; saute for 3 minutes more. Add the escarole, stirring until wilted, about 2 minutes more. Add the beans, tomato paste, broth, and salt; bring to a boil. Lower the heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes. Stir in the reserved pancetta, romano and season with salt and pepper. Ladle over some pasta with a drizzle of oil.
© 2011 J. H-M and CultureChoc2010
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