Escarole & White Beans
- 6 Links hot or sweet Italian sausage
- 1 large head of escarole, washed and cut into one inch pieces
- 2 cans cannelloni beans with juice
- 10 cloves garlic sliced very thin or 6 cloves chopped fine
- 32oz chicken broth
- 3/4 cup white wine such as a Pinot Grigio or Chardonnay
- Salt & freshly ground Pepper to taste
- 1/2 cup freshly grated Pecorino Romano or Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1.trown sausage in oil on low heat until done
- 2.tlice sausage on a diagonal in 1/4 pieces and set aside.
- 3.took garlic in warm oil cook until tender.
- I turn the heat off at this point and let the garlic
- Cook in the warm oil for 6-10 minutes.
- 4.taise the heat, add the wine and deglaze for 1 minute.
- At this point you must scrape all the bits of flavor
- off the bottom of the pan and into the meal.
- 5.tdd the broth, escarole, S&P, cheese & bring to simmer for 10 minutes.
- 6.tdd the beans and their liquid, lower heat and cook 2 more minutes.
- The Bread:
- 1 loaf rustic bread (Italian or some round dark bread from the bakery)
- 2-3 cloves raw garlic and some soft butter
- 1.tarm bread in oven for 5-8 minutes (250 degrees)
- 2.tub a generous amount of raw garlic to the bottom,
- sides and top of the bread and slice or rip apart.
- 3.terve with the soft butter.
sweet italian sausage, head of escarole, cannelloni beans, garlic, chicken broth, white wine, salt, freshly grated pecorino romano, ubc
Taken from www.epicurious.com/recipes/member/views/escarole-white-beans-1239074 (may not work)