ESCAROLE, BEANS, SAUSAGE AND PEPPERS CHEAT SHEET
Provided by Jeff Mauro, host of Sandwich King
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven or grill to 425 degrees F.
- Put the oil in a sheet tray, then tear off big clumps of the sausage and arrange in the oil in a single layer. Arrange the garlic, onion and red peppers around the sausage. Sprinkle with salt and pepper. Roast until the sausage is browned on the bottom, 8 to 10 minutes. Remove from the oven and add the beans, chicken stock, smoked paprika, escarole, juice from 1/2 lemon and salt. Gently toss together and place back in the oven for another 5 to 8 minutes, stirring halfway through.
- Remove from the oven and stir again. The escarole should be half the size now and easier to mix in with the rest of the ingredients. Serve over the ditalini or rice. Garnish with some juice from the remaining lemon half and grated Parmesan. This would also be wonderful in a fresh hoagie roll.
ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS
Serve this dish as a side at a pot-luck gathering or for a quick-and-easy one-pot dinner.
Categories Soup/Stew Bean Leafy Green Sauté Sausage White Wine Winter Prosciutto Escarole Simmer Bon Appétit Dinner
Yield 12 servings as a side-dish or 6 as main-course
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.
LITTLE TURNOVERS STUFFED WITH ESCAROLE AND SAUSAGE
You must be familiar with timballo from the film Big Night-maccheroni dressed with a wonderful sweet tomato sauce set in a big round form of pâte brisée to bake. A sweet crust with savory pasta might seem an unlikely combination, but the timballo is delicious and represents much of what is left of the Neapolitan kitchen from its aristocratic days under French-Spanish rule. These delightful pizzelle-small half-moon turnovers of raised sweet dough, stuffed with braised escarole, garlic, and sausage-are a wonderful and much simpler rendition of the timballo. The bitterness of the escarole and savory flavor of the meat, enveloped in the sweet crust, reach a perfect balance. These pizzelle make a great hors d'oeuvre, passed around still warm from the oven. They will win you much praise, and you do not need to labor over them at the last minute. You can make the dough and filling a day before. Moreover, the assembled pizzelle can be frozen and then baked when needed.
Yield makes about 30 pizzelle, serving 8 or more
Number Of Ingredients 18
Steps:
- Make a sponge, or starter dough: Mix 1/4 cup warm water with 1 teaspoon of the sugar in a large bowl, and sprinkle the yeast on top. Let the yeast dissolve and start to bubble, then stir in 1 cup of the flour and the warm milk. Cover the bowl, and set in a warm place to rise until light and bubbly, an hour or so.
- To mix the flour in a food processor, scrape all of the sponge into the work bowl. Drop in the remaining 2 cups of flour, remaining sugar, salt, beaten eggs, and butter pieces. Pulse several times to mix, then process continuously for about 30 seconds. You should have soft and somewhat sticky dough that has come away from the sides of the bowl. If the sides are not clear, incorporate more flour, a tablespoon at a time, to stiffen the dough. (You can also use a heavy-duty electric mixer to form the dough, or do it by hand.)
- Scrape all the dough onto a floured surface, and knead by hand briefly to form a smooth, soft ball. Work in more flour if necessary, but it is OK if the dough is still a bit sticky. Butter the insides of a bowl lightly, drop in the dough, and seal the bowl with plastic wrap. Let the dough rise in a warm place until doubled in volume, about an hour.
- Meanwhile, make the pizzelle filling. Trim off the tough bottom of the escarole head, separate and rinse the leaves, then chop them crosswise into 2-inch-wide strips. Pour the olive oil into the skillet, and set it over medium-high heat. Scatter the sliced garlic in the pan, and cook for a minute or two, until sizzling. Add the sausage, breaking up the meat and spreading it in the pan. Push aside the sausage, and sprinkle the peperoncino in a cleared hot spot to toast it, then sprinkle the salt over. Stir together with the sausage, and cook for 2 to 3 minutes, until all the meat is browned.
- With the heat on high, pile all the chopped escarole in the pan, and toss the strips over and over, to heat and start cooking (tongs are useful for this). Pour a cup or so of water into the skillet, and continue turning the escarole, as it steams and wilts, until all the water has evaporated. Lower the heat, and cook, stirring frequently, until the escarole is very soft and almost dry, about 10 minutes. Adjust the seasoning, and let the filling cool. Turn onto a board and chop it up in small bits with the sausage.
- When you are ready to form the pizzelle, deflate the risen dough, remove it from the bowl, and gently knead it into a smooth round. If you will be baking some or all of the pizzelle right away, heat the oven to 375˚ and arrange racks for one or more baking sheets.
- Cut the dough in thirds. On a lightly floured surface, roll out one piece into an oblong approximately 20 inches by 12 inches. With a ring-shaped cutter or the rim of a can or plastic container, cut circles in the sheet of dough, 4 inches in diameter (or larger or smaller if you prefer).
- Gather the dough scraps from between the cut rounds, and mound a tablespoon of filling on each round. Moisten the outside edge of each circle with water (use your finger or a small brush), then fold the dough over the filling. Line up the edges and pinch them together, forming a neat half-moon-shaped turnover. Press the tines of a fork around the edges to seal the dough. Roll out the remaining dough pieces (incorporating any scraps), and form all the pizzelle this way.
- Arrange the pizzelle on the parchment-lined (or buttered) sheet at least 1 inch apart. Beat the egg well with a little water, and brush the tops of the pizzelle with the wash. Set the sheet (or sheets, if you fill several) in the oven, and bake for about 30 minutes, or until the pizzelle are crusty and golden, shifting the position of the sheets as needed for even baking.
- Serve them warm, lightly buttered.
TINY CHICKEN TURNOVERS
These turnovers make great appetizers and they're worth the extra effort because they taste so good! For do-ahead appetizers, they can be baked, frozen and reheated at 375degrees F (190 degrees C) for 5-7 minutes.
Provided by Amanda Andrews
Categories Appetizers and Snacks Pastries
Yield 15
Number Of Ingredients 13
Steps:
- In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
- On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
- Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
- Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.
Nutrition Facts : Calories 220.4 calories, Carbohydrate 10 g, Cholesterol 57.1 mg, Fat 17.4 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 10.7 g, Sodium 236.9 mg, Sugar 0.1 g
MINI CHICKEN TURNOVERS
I've been making these hearty, tiny turnovers for years. They take a little extra time to assemble, but it's worth it since they taste so special. -Mary Detweiler, Middlefield, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in butter until tender. Stir in chicken, broth, seasonings and cream cheese; set aside. , In a large bowl, combine flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. , On a floured surface, roll out pastry to 1/16-in. thickness. Cut with a 2-1/2-in. round cookie cutter. Reroll scraps and cut more circles. Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water; fold pastry over filling and press edges with a fork to seal. , Place on ungreased baking sheets. Repeat with remaining pastry and filling. Prick tops with a fork. Bake at 375° for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 171 calories, Fat 12g fat (7g saturated fat), Cholesterol 43mg cholesterol, Sodium 236mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein.
ITALIAN SAUSAGE-ESCAROLE STUFFING
Skillet-cooked Italian sausage is added to stuffing mix, escarole and toasted pecans to make this party-perfect stuffing side dish.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 9 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Brown sausage in large skillet sprayed with cooking spray, stirring occasionally; drain. Return to skillet; add escarole and garlic. Cook and stir until escarole softens, about 2 min. Remove sausage mixture from skillet; set aside.
- Use same skillet to prepare stuffing mix as directed on package. Stir in sausage, escarole and nuts.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 1.5 g, TransFat 1 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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