PANCETTA AND ESCAROLE BAKED PASTA
Bake crispy pancetta and sauteed escarole into a pasta casserole with tomato sauce, mozzarella and Parmesan.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy, about 8 minutes. Transfer to a large bowl with a slotted spoon. Add the escarole and cook, stirring, until wilted, about 4 minutes; transfer to the bowl with the pancetta.
- Cook the penne in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.
BRAISED ESCAROLE WITH PANCETTA
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 8 ounces chopped pancetta in a large pot over medium-high heat with 1 tablespoon olive oil until crisp, 6 to 8 minutes. Transfer to a bowl. Add 1 sliced onion and 3 sliced garlic cloves to the pot and cook, stirring, until browned, 8 to 10 minutes; add to the pancetta. Increase the heat to high; add 3 heads chopped escarole, press down and cook, undisturbed, 4 minutes. Toss, season with salt and pepper and continue to cook, stirring, until wilted, 5 minutes. Reduce the heat to medium high; stir in 3/4 cup white wine, then the pancetta mixture. Cook until reduced by half, 4 minutes, then cover and cook until the escarole is tender, 6 minutes. Season with salt and pepper.
WHITE BEAN AND ESCAROLE SOUP
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Serving suggestions:
- Drizzle each serving with extra-virgin olive oil and/or sprinkle with freshly grated Parmesan and serve with a good crusty bread.
- In a soup pot, heat the oil over medium heat, add the pancetta, and saute for about 5 minutes. Remove 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 for 2 minutes more. Add the beans, tomato, broth, and salt to taste; 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 and season with salt and pepper to taste. Serve with the oil and/or cheese and the crusty bread. Cook's note: Swiss chard is a welcome substitute for the escarole.
- Copyright 2001 Television Food Network, G.P. All rights reserved.
PASTA WITH ESCAROLE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.
- Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.
- Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.
- Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.
Nutrition Facts : Calories 568, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 20 milligrams, Sodium 140 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 21 grams
SPAGHETTI WITH PANCETTA, ESCAROLE AND GARLIC CHIPS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Fill a large pot with water, bring to a boil and salt the water. Add the pasta and cook to al dente, with a bite to it.
- While the pasta is working, heat a large skillet over medium heat with the extra-virgin olive oil, 3 turns of the pan. Add the pancetta and cook until crisp, about 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a paper towel lined plate to drain. Ser aside. Turn the heat on the pan back to low then add the sliced garlic and cook until golden brown, 4 to 5 minutes. Remove the garlic chips from the pan to drain alongside the crispy pancetta, reserve. Turn the heat up to medium again, add the crushed red pepper flakes and cook for 30 seconds. Add the roughly chopped escarole, tossing to wilt it in the flavored oil and wilting it into the pan in stages. Once all the escarole has fit into the pan, add the chicken stock, lemon juice, salt and pepper and cook for 2 minutes.
- Drain the hot pasta well and add it to the escarole pan. Add lemon zest and toss to distribute. Turn the heat off and add the butter and cheese, toss to melt. Toss in the crispy pancetta and garlic chips. Serve the spaghetti with more cheese to pass at the table.
WARM ESCAROLE SALAD WITH SHIITAKE MUSHROOMS AND PANCETTA
An easy and innovative first-course salad.
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add mushrooms and sauté until tender, about 2 minutes. Sprinkle with salt and pepper. Using slotted spoon, transfer mushrooms to paper towels; reserve mushrooms.
- Heat 1 tablespoon oil in same skillet over medium-high heat. Add pancetta and sauté until crisp, about 2 minutes. Remove skillet from heat. Using slotted spoon, transfer pancetta to paper towels to drain; reserve pancetta.
- Carefully whisk vinegar into drippings in same skillet. Bring to simmer over medium heat, scraping up any browned bits. Add Worcestershire sauce, tomato paste, mustard and 3 tablespoons oil, then brandy. Bring to simmer. Place escarole in large bowl; pour warm vinaigrette over. Toss to coat. Mix in reserved mushrooms and pancetta. Season with salt and pepper.
- *Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty foods stores.
PASTA WITH ESCAROLE
Make and share this Pasta With Escarole recipe from Food.com.
Provided by RedVinoGirl
Categories < 30 Mins
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.
- Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 T EVOO, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.
- Add the remaining 1 T EVOO to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.
- Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.
Nutrition Facts : Calories 426.9, Fat 10.5, SaturatedFat 1.8, Cholesterol 2.2, Sodium 71.2, Carbohydrate 69.2, Fiber 6.9, Sugar 2.1, Protein 14.2
SPAGHETTI WITH PANCETTA, ESCAROLE, AND GARLIC CHIPS
Steps:
- Fill a large pot with water, bring to a boil, and salt the water. Add the pasta and cook to al dente, with a bite to it.
- While the pasta is working, heat a large skillet over medium heat with the EVOO (three times around the pan). Add the pancetta and cook until crisp, 2 to 3 minutes. Remove the pancetta from the skillet with a slotted spoon to a plate lined with a paper towel and reserve. Turn the heat on the pan back to low, then add the sliced garlic and cook until golden brown, 4 to 5 minutes. Remove the garlic chips from the pan to drain alongside the crispy pancetta. Turn the heat up to medium again, add the red pepper flakes, and cook for 30 seconds. Add the escarole, tossing it into the flavored oil to wilt in stages. Once all the escarole has fit into the pan, add the chicken stock, lemon juice, salt and pepper and cook for 2 minutes.
- Drain the hot pasta well and add it to the escarole. Add the lemon zest and toss to distribute. Turn the heat off and add the butter and Parmigiano cheese, toss to melt. Toss in the crispy pancetta and garlic chips. Serve the spaghetti with more cheese to pass at the table.
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- Escarole and Beans. This is traditional Italian comfort food at its finest. It’s easy to make and absolutely scrumptious. Plus, it’s quite healthy and full of fiber, so you win all around.
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- Pasta with Two Beans and Escarole. This is a fun twist on the traditional Italian escarole and bean dish. When you add pasta, sun-dried tomatoes, and another type of beans, you add an extra wow factor.
SAUTEED ESCAROLE RECIPE: ITALIAN STYLE - SHE LOVES BISCOTTI
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5/5 (8)Total Time 35 minsCategory Side DishCalories 231 per serving
- Once the water has started boiling, add the chopped escarole, and simmer for about 5 minutes. The total time will vary based on how tough the leaves are.
- Meanwhile, over medium heat, drizzle 3 tablespoons of olive oil in a large skillet set over medium-high heat.
- Lower the heat to medium, add the sliced garlic (3-4 cloves) and sauté for 1-2 minutes or until the garlic is fragrant and just beginning to turn golden. Take care not to let the garlic brown.
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