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Sunday, March 23, 2014

Sauteed Escarole and Beans (Scarola e Fagioli)

I love escarole and beans, with lots of garlic and just enough pepperoncino (hot crushed red peppers) and a really fruity olive oil.  However, this winter I haven’t been able to find organic escarole.  I couldn’t wait any longer so I had to go for it.

This is another great Italian dish that I learned to make from the late-great Mary Cauterucci.  She raised 11 children, cooked like an Italian restaurant chef every night of the week and just about everything she did she did well.  I was fortunate to have been in her kitchen as often as I was.

Escarole and beans is one of  3 delicious dishes I make when I (or my family or friends) am not feeling well, or when I feel like I could be getting sick and I want to catch it before it happens.  The number 1 dish is Sopa de Milagros (Spainsh garlic soup of Miracles), then the next 2 are tied for 2nd place: Pasta e Fagioli and Escarole and Beans.  All 3 are delicious and all 3 work.
Escarole & Beans (Scarola e Fagioli
Sauteed with garlic, oil and pepperoncino
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