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
ESCAROLE SOUP WITH GARBANZO BEANS AND PASTA
Categories Soup/Stew Leafy Green Pasta Sauté Vegetarian Quick & Easy Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in pot over medium-high heat. Add garlic; sauté 1 minute. Add broth, 1 cup water, and tomatoes with juice; bring to boil. Add pasta; cover and boil until pasta is tender but still firm to bite, stirring occasionally, about 7 minutes. Add marjoram, beans, then escarole. Simmer until escarole is tender, about 5 minutes, adding up to 1 cup water if pasta absorbs broth. Season with salt and pepper.
- Ladle soup into bowls and sprinkle with Parmesan cheese.
ESCAROLE, BEAN AND SAUSAGE SOUP
Provided by Dawn Murray
Categories Soup/Stew Bean Leafy Green Quick & Easy Low/No Sugar Sausage Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 7
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and garlic and sauté until sausage is lightly browned, about 8 minutes. Add escarole and toss until wilted, about 5 minutes. Add broth and cannellini with their juices. Simmer until flavors blend and soup thickens slightly, about 20 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Serve with Parmesan cheese.
ROAST PORK AND ESCAROLE SOUP WITH PASTA
Purchased Italian treats like roasted red peppers, assorted olives, caponata, salami, marinated mushrooms and crusty breadsticks make a great antipasto platter. Biscotti and a bowl of fresh grapes are just right for dessert.
Yield 2 Servings; Can be doubled
Number Of Ingredients 8
Steps:
- Heat olive oil in heavy medium saucepan over medium-low heat. Add garlic and stir until beginning to color, about 2 minutes. Add broth and oregano. Increase heat to high and bring mixture to boil. Add pasta and cook 4 minutes. Add escarole and cook until pasta is tender, about 5 minutes longer. Add pork and 3 tablespoons Parmesan and simmer mixture 1 minute. Ladle soup into deep bowls. Sprinkle with remaining 5 tablespoons Parmesan and serve.
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