ESCAROLE PIE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Spray a 9-inch glass pie plate with cooking spray
- Heat 3 tablespoons of the olive oil in large pot over medium-high heat. Add the anchovies, garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the escarole and salt to the pan, cover and cook until wilted. Add the wine and cook for 1 minute. Remove and discard the garlic cloves. Let the escarole cool slightly, then place it in a large kitchen towel and gently ring out excess moisture. Transfer the greens to the bowl of a food processor. Add the olives, the lemon zest and juice, and the feta and process until finely chopped, about 30 seconds. Add the currants and pulse to combine.
- Unroll the pie crusts. Use one to line a 9-inch pie pan, pressing it gently into the pan so there are no air bubbles and leaving some overhang around the edges. Brush the crust with the beaten egg, then spoon in the filling and distribute evenly. Cover with the second pie crust, tucking in and crimping the edges with your fingers or the tines of a fork. Cut three slits in the top crust to allow steam to escape. Brush the pie with the remaining 1 teaspoon olive oil and bake until golden brown and cooked through, about 40 minutes. Allow the pie to cool for at least 30 minutes before slicing.
ESCAROLE WITH SPAGHETTI RECIPE - (4.6/5)
Provided by ladygourmet
Number Of Ingredients 12
Steps:
- Heat a large frying pan with the olive oil. Carefully add the escarole, garlic and grape tomatoes and raisins. Cover slightly and let simmer until the escarole gently wilts. Add the chicken broth and continue to gently simmer on low. Add the seasonings. Prepare the spaghetti as directed. Add the drained spaghetti to the pan of escarole the tablespoon of honey and toss. Plate the spaghetti and top with a drizzle of olive oil, dash of red pepper flakes and freshly grated Romano or Parmesan cheese.
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
PASTA WITH ESCAROLE AND CHICKPEAS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook 30 seconds, then stir in the escarole, chickpeas, 1/4 teaspoon salt and the red pepper flakes; cover and cook until the escarole wilts, 3 to 4 minutes. Add the pasta to the boiling water and cook as the label directs. After a few minutes, remove 1 1/2 cups of the pasta cooking water and add to the skillet with the escarole mixture; simmer, uncovered, until the liquid is reduced by half and the escarole is tender, about 5 minutes. When the pasta is done, reserve 1 cup cooking water, then drain. Add the pasta to the skillet and cook, tossing to combine, 1 minute; add some of the reserved cooking water if the pasta seems dry. Add the remaining 1 tablespoon olive oil and toss. Remove from the heat and stir in the cheese.
Nutrition Facts : Calories 643, Fat 22 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 393 milligrams, Carbohydrate 88 grams, Fiber 12 grams, Protein 23 grams
BROKEN SPAGHETTI SOUP WITH ESCAROLE
This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt( and chicken thighs. Midweek? A meat-free menu to lighten things up.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium soup pot, melt the butter over medium heat. When it foams, add the pasta and cook until nutty, fragrant and deep golden brown. Transfer to a container to cool completely then cover and reserve.
- To the pot add the olive oil, 2 turns of the pan, and then add the garlic, onions and herb bundle. Season with some salt and pepper, and then sweat the vegetables until tender.
- Wilt the escarole into the onions and garlic and add some nutmeg. Add the stock and 2 cups water.
- Cool the soup and store for a make-ahead meal. Reheat to a low boil, add the toasted pasta and cook to al dente. Stir in the lemon zest and juice, and serve in shallow bowls topped with some grated cheese.
PASTA WITH ESCAROLE, WHITE BEANS AND CHICKEN SAUSAGE
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings (serving size 2 cups)
Number Of Ingredients 13
Steps:
- Cook the pasta according to the directions on the package.
- Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot.
- Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes.
- Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced.
- Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.
- Divide among 4 pasta bowls and top with Parmesan cheese.
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
PENNE PASTA WITH CANNELLINI BEANS AND ESCAROLE
This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy!
Provided by Renee Trivelli Milillo
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain.
- In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 310.3 calories, Carbohydrate 60.1 g, Fat 2 g, Fiber 7.5 g, Protein 13.7 g, SaturatedFat 0.3 g, Sodium 267.5 mg, Sugar 3.6 g
SPAGHETTINI WITH SPICY ESCAROLE AND PECORINO ROMANO
The simplicity of this pasta dish lets the escarole shine. Excellent as an entrée or as a first course served before roasted chicken or beef.
Provided by Michael Lomonaco
Yield Makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add anchovies and dried crushed red pepper; stir 1 minute. Add garlic; stir 30 seconds. Stir in escarole. Add 1 cup water, cover pan, and reduce heat to low. Cook until escarole is tender, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
- Add pasta to escarole mixture and stir over low heat to combine, adding cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil. Divide pasta among shallow bowls, sprinkle with cheese, and serve.
PASTA E FAGIOLI WITH ESCAROLE
Parmesan rind and a kitchen sink's worth of aromatics give heady flavor to this classic pairing of beans and pasta, no meat required.
Provided by Chris Morocco
Categories Bon Appétit Soup/Stew Vegetarian Pasta Bean Escarole Parmesan Tomato Peanut Free Tree Nut Free Soy Free Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts water to a boil in a medium pot. Reduce heat, cover, and simmer, adding more water as needed, until beans are tender, about 1 1/2 hours. Season with salt and pepper, remove from heat, and let sit 30 minutes. Discard vegetables, rind, and herbs.
- Meanwhile, heat 3 Tbsp. oil in a large pot over medium. Cook onion and chopped garlic, stirring occasionally, until softened, 8-10 minutes. Add tomatoes, crushing with your hands, and cook, stirring often, until liquid is almost completely reduced, 12-15 minutes. Add wine, bring to a boil, and cook until almost completely evaporated, about 5 minutes.
- Add beans and their liquid; cook until flavors meld, 12-15 minutes. Add pasta; cook, stirring and adding more water as needed, until al dente, 15-20 minutes. Add escarole and cook until wilted, about 1 minute; season with salt and pepper. Serve soup drizzled with oil and topped with Parmesan and more chile.
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- In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove the bacon with a slotted spoon. Pour off all the fat from the pan.
- In the same pan, heat the oil over moderately low heat. Add the garlic, red-pepper flakes, and anchovy paste and cook, stirring, until fragrant, about 30 seconds. Stir in the escarole, a little at a time, until wilted, about 3 minutes. Add the broth and 1/4 teaspoon of the salt and bring to a simmer. Reduce the heat and cook, covered, for 5 minutes.
- Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain the pasta; add it to the pan with the escarole. Stir in the remaining 1/4 teaspoon salt, the Parmesan, bacon, and butter.
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- 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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