This is my interpretation of a dish that I survived off being broke working at an Italian trattoria. It’s not the most spectacular or traditional rendition, but it’s simple and allows you to make your own version with whatever ingredients you like. The reason this recipe works is because all elements are cooked at different intervals and everything finishes together. Canned beans are convenient in a pinch, but there is so much debree and gunk in them it ruins the texture. Enjoy!
INGREDIENTS:
• Tubed Tomato paste
• Uncured Prosciutto
• Olive oil
• 1 Onion roughly chopped & two stalks of Celery in half inch bits
• Red crushed pepper
• 4 cloves Garlic
• Filtered water
• Chicken bullion base
• Northern White Beans
• Escarole
• Salt& pepper
• Coriander
• Basil
• Lemon
INSTRUCTIONS:
Cook soaked beans with lots of water until Al-denté. I add a whole clove of garlic with the beans because it gives it better flavor.
Fry some tomato paste for a little fond in the pot. Add prosciutto and cook together for about a minute. Then, Add some olive oil to suspend the fond, scraping off of the bottom of the pot. Add onions & celery. Season with red crushed pepper, and add a bit more olive oil. After a minute or so, add remaining garlic chopped. Cook vegetables until fragrant, not too done at all.
Add beans in their liquid to the pot. Add lots of chicken bullion base and more water if needed
Cut escarole 3 times leaving four quarters, toss the stem end. wash throughly. Steam escarole until it shrinks just a bit, if you don’t have a steamer basked just put the escarole in a shallow pot of boiling water. It needs to be Al dente.
Combine escarole into pot. After everything settles, add coriander, salt and pepper, and basil to taste. Add more bullion if flavor is weak.
Simmer very gently for an hour or so until vegetables have a soft bite, not mushy. Put heat on low and eat them all day long. Tastes great with lemon 🙂
2 Comments
This is my interpretation of a dish that I survived off being broke working at an Italian trattoria. It’s not the most spectacular or traditional rendition, but it’s simple and allows you to make your own version with whatever ingredients you like. The reason this recipe works is because all elements are cooked at different intervals and everything finishes together. Canned beans are convenient in a pinch, but there is so much debree and gunk in them it ruins the texture. Enjoy!
INGREDIENTS:
• Tubed Tomato paste
• Uncured Prosciutto
• Olive oil
• 1 Onion roughly chopped & two stalks of Celery in half inch bits
• Red crushed pepper
• 4 cloves Garlic
• Filtered water
• Chicken bullion base
• Northern White Beans
• Escarole
• Salt& pepper
• Coriander
• Basil
• Lemon
INSTRUCTIONS:
Cook soaked beans with lots of water until Al-denté. I add a whole clove of garlic with the beans because it gives it better flavor.
Fry some tomato paste for a little fond in the pot. Add prosciutto and cook together for about a minute. Then, Add some olive oil to suspend the fond, scraping off of the bottom of the pot.
Add onions & celery.
Season with red crushed pepper, and add a bit more olive oil. After a minute or so, add remaining garlic chopped.
Cook vegetables until fragrant, not too done at all.
Add beans in their liquid to the pot. Add lots of chicken bullion base and more water if needed
Cut escarole 3 times leaving four quarters, toss the stem end. wash throughly. Steam escarole until it shrinks just a bit, if you don’t have a steamer basked just put the escarole in a shallow pot of boiling water. It needs to be Al dente.
Combine escarole into pot. After everything settles, add coriander, salt and pepper, and basil to taste. Add more bullion if flavor is weak.
Simmer very gently for an hour or so until vegetables have a soft bite, not mushy. Put heat on low and eat them all day long. Tastes great with lemon 🙂
One of my favorites. Looks good. Buon apetito!