Traditional recipes

Best Escarole Recipes

Best Escarole Recipes


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Top Rated Escarole Recipes

Some people put carrots in their escarole soup. Some put celery. Some rice. They're probably all fine and good recipes. I wouldn't know, I've been trying to replicate Mom's for about 10 years and hers doesn't have any of that fancy stuff — doesn't need it.Its main components are escarole, onion, garlic, chicken stock, and cannellini beans. That makes it a very easy soup to make. It's kind of the ideal soup because it's heartwarming but thin — so it works year-round. It will fill you up, but you don't feel heavy after eating it — just satisfied. The beans kind of leak out their starchiness, thickening it a little once the soup has had a chance to sit.A tablespoon of red pepper flakes while it's cooking gives it a little edge, and sprinkle of Parmesan to finish once you've ladled it out is the perfect finish. It's almost always better the second day.Click here for Recipe SWAT Team: Healthy Greens.

Believe it or not, I only recently started eating pork (I'm pretty sure that admitting to this may be sacreligious among foodies) due to my childhood aversion to the pig pen at a local farm in Stamford, Conn. This is a great recipe for people who, like myself, prefer pork with savory ingredients rather than sweet. Over a bed a garlicky escarole, with the earthiness of the Guinness and mushrooms, boneless pork chops are in their element.Click here to see Recipe SWAT Team: Pork Chops

There’s nothing quite as sublime as homemade gnocchi, and combined with a quick and easy pan sauce and speck, it’s sure to be a hit with guests. If you can't find speck, prosciutto makes a decent substitute, although speck's characteristic smokiness will be absent.

As an Italian, I love making this soup in the morning and letting it simmer throughout the day. Sometimes I use beef meatballs and other times I use ground turkey. It really depends on what I have on hand or what I'm in the mood for. Either way this is a delicous and hearty soup to enjoy for lunch or dinner (even a snack).Click here to see more recipes on Cindy's Table.


One-pot four cheeses pasta

A winning weeknight dinner, Sabrina Fauda-Rôle’s one-pot dish features goat’s cheese, mascarpone, comté and blue cheese.

Spinach, mascarpone and ham hock rotolo

Grana Padano and creamy mascarpone take this ham hock rotolo to cheesy new heights, perfect for a comforting family meal.

Fettuccine alfredo

Plenty of parmesan cheese is key in this quick and easy fettucine alfredo, a perfect weeknight dinner for four.

Chorizo and bacon mac ’n’ cheese

This classic gets an update with salty bacon and smoky chorizo, making for a satisfying and comforting dish.

Padella’s pici cacio e pepe

Pasta, butter and plenty of parmesan are the heroes in this classic Tuscan recipe from Padella that’s winningly simple to make.

Easy spaghetti carbonara

This simple but satisfying combination of parmesan, crispy bacon and freshly ground pepper is a real crowd-pleaser and makes for a speedy midweek meal.

One-pot creamy pancetta and parmesan pasta

Parmesan, pancetta and double cream meet in this ultra-creamy one-pot pasta, a comforting weekend treat for the whole family to tuck into.

Tuna pasta bake

Tuna pasta bake is made extra cheesy with plenty of oozing cheddar baked with fusilli, rosemary and dried chilli flakes.

Cottage cheese alfredo

Cottage cheese is combined with milk and garlic granules to make a smooth and cheesy pasta sauce, perfect with wholewheat spaghetti.

Creamy tomato and basil rigatoni bake

Featuring nutty parmesan, creamy mozzarella and juicy chopped tomatoes, this veggie dish is easy to put together and offers moreishly cheesy results.

One-pot pasta with goat’s cheese and spinach

Soft goat’s cheese pairs well with wilted spinach in this creamy and rich penne dish, garnished with more parmesan for extra cheesy flavour.

Meatball melt lasagne

A belter of a main, meaty lasagne is jazzed up with meatballs, mozzarella and parmesan for an indulgent Italian dish to present at your next dinner party.

Baked spinach-and-ricotta-stuffed shells

Creamy ricotta and spinach fill giant pasta shells in this impressive veggie pasta bake for two, ready on the table in under an hour. Try our vegetarian bake ideas here.

Winter greens and ricotta cannelloni

Our filling veggie main of winter greens, creamy ricotta and cannelloni will have your guests coming back for more.

One-pot creamy lemon and spinach ravioli

This creamy, fresh-tasting one-pot pasta with a soft cheese and parmesan sauce is a brilliantly speedy weeknight dinner for two.

Creamy salmon pasta

Parmesan, crème fraîche, lemon zest and juice, black pepper and parsley combine to make a dinner bursting with creamy, zesty flavours.


45 Easy Summer Dinner Ideas to Keep Meals Fun and Fresh

Delicious recipes to ensure your summer meals are never boring.

For many people, creating an easy-to-follow routine is a lifesaver in the kitchen. Knowing what meals you're going to make every week takes out the stress and time of planning, executing, and/or finding complicated recipes everyone in your home will love. The problem? Well, sooner or later people are bound to grow tired of eating the same thing over and over again. That's why it's such a good idea to have some summer dinner ideas in your back pocket to keep meals fun, fresh, and interesting. Plus, challenging yourself to cook new things might help you find new foods and meals to add to your usual rotation. No one's saying you have to cook a new, different recipe each night, but even just trying one new meal out every week can be a nice way to shake things up.

Whether you're cooking for vegetarians, picky eaters, or people who like just about everything, the below list contains options for a variety of delicious summer dinners. Looking to take things up a notch? Try pairing the meals with yummy summer drinks, summer desserts, or some fun 4th of July-inspired appetizers. And remember &mdash cooking isn't supposed to be hard, so try to find the recipes that will make the experience feel fun. No one enjoys a meal after a stressful or overwhelming cooking experience, especially during the lazy days of summer. Ready to get started? Here are the best dinners to make on a hot summer day.


Recipe Summary

  • 3 tablespoons extra-virgin olive oil
  • 1/4 pound thickly sliced soppressata, cut into 1/4-inch dice
  • 2 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper
  • 4 heads of escarole (2 1/2 pounds), dark outer leaves removed, inner leaves coarsely chopped
  • One 14-ounce can diced tomatoes
  • 1 tablespoon minced oregano
  • Salt and freshly ground pepper
  • 1/4 cup panko (Japanese bread crumbs)
  • 2 tablespoons freshly grated Parmesan cheese

In a large soup pot, heat 2 tablespoons of the oil. Add the soppressata, garlic and crushed red pepper and cook over high heat, stirring, until the garlic is golden, about 2 minutes. Add the escarole in batches and cook. Add the tomatoes and oregano, season with salt and pepper and bring to a boil. Cook over low heat until the escarole is tender, 15 minutes transfer to a bowl.

Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Off the heat, stir in the Parmesan. Sprinkle the escarole with the Parmesan crumbs and serve.


Different Consistencies

This could b thick, or like soup. Just beans, over bread, or both.


Grandma was from Rome, Italy and made thick style escarole greens and beans over crusty Italian bread, just omitting the broth became more like a stew.


Mom came from Bari, made this like a soup rich with chicken broth and my Dad's mom came from Rome and they liked this plain garlic-seasoned.


Whether you like a stew or soup consistency just depends on how much broth you add.


Italian Chicken Soup with Meatballs and Escarole

Winter is in full-force here in New England, with snow on the ground and frigid temperatures, but this Italian Chicken Soup with Meatballs and Escarole is one way we’re keeping warm!

This hearty soup is made with delicious homemade chicken stock, Italian-style meatballs, escarole and other vegetables, as well as some parmesan cheese, so it’s a complete and filling meal all by itself.

This soup is also sometimes referred to as Italian Wedding Soup. According to Wikipedia, the term “wedding soup” is really a mistranslation of the Italian language phrase “minestra maritata (“married soup”),” which is a reference to the fact that green vegetables and meats go well together.

We think all of the ingredients in this soup go really well together, and we hope you do too!


Felidia

Transfer the drained beans to a large Dutch oven. Pour in water to cover by 2 inches, add the bay leaves, and bring to a boil. Adjust the heat so the water is simmering, pour in 1/4 cup of the olive oil, and cook until the beans are tender, about 1 hour. Drain the beans, reserving 1 cup cooking liquid. Season the beans to taste with salt and discard the bay leaves.

Wipe the Dutch oven dry, and add the remaining 1/4 cup olive oil. Add the garlic and peperoncini, and cook until they are sizzling and golden, about 2 minutes. Add the escarole, and cook and stir until it begins to wilt, about 2 to 3 minutes. Add beans, tomato sauce, and reserved cooking liquid. Simmer until thick but still saucy, about 7 to 8 minutes. Season with salt, and sprinkle with the chives.


Quick Charred Escarole with Sauteed Garlic and Lemon

Holiday dishes don't get any faster (and delicious) than this! All you need is 10 minutes to whip up this zesty veggie.

extra large head escarole (about 2 lbs), halved lengthwise

cloves garlic, thinly sliced

  1. Using a vegetable peeler, remove 2 strips zest from lemons and thinly slice zest squeeze ¼ cup juice.
  2. Heat a large skillet on medium-high. Add 1 Tbsp oil, then half the escarole and cut side down. Cook for about 3 minutes until slightly charred. Transfer to a cutting board and repeat with remaining escarole. Sprinkle both halves with ½ tsp salt.
  3. Return skillet to low heat. Add remaining 3 Tbsp oil, lemon zest, and garlic cook until garlic sizzles around edges and turns golden brown, 3 to 4 minutes. Remove from heat and whisk in mustard and lemon juice. Roughly chop escarole toss with vinaigrette.

PER SERVING 80 calories, 7 g fat (1 g sat), 1 g protein, 155 mg sodium, 4 g carbs, 3 g fiber


White bean and escarole soup with olio nuovo

Jews have long celebrated Hanukkah by deep-frying pastries — Iraqi zengoula, Indian jalabi, Spanish and Mexican buñuelos, Italian frittelle, Israeli sufganiyot — and pan-frying potato latkes. But it’s the oil — specifically olive oil — and not the cooking method that’s commemorated during the festival of lights.

And the moment olive oil aficionados wait for all year is the release of olio nuovo, the ultra-green first bottling of the year’s first pressing. Skimmed from the vat before the sediment has settled, olio nuovo has a creamy texture and heightened notes of fruit, grass and pepper. As with the Hanukkah oil, olio nuovo is a fleeting ritual, best savored within a few weeks of its release.

December is peak time for new oil, and a number of Los Angeles chefs and stores, from Eataly to Costco, are showcasing the freshly-milled oils from Italian and California producers, making olio nuovo a symbolically and seasonally perfect Hanukkah ingredient — and not a bad holiday gift. (Other oil-producing countries don’t export much of the new oil.)

Olio nuovo “is the first expression of the olive harvest,” says Albert Katz, producer of award-winning olive oil in eastern Napa County and a co-founder of the California Olive Oil Council.

“There is nothing like the first few days of pressing — that rustic, green, unfiltered oil those first fresh, fruity, intense, viscous drops,” says Katz. Most of the pressing will be left to settle and mellow for several weeks, then “racked off” from perishable solids before bottling to become shelf stable. “After that,” Katz says, “it’s just good oil.”

The best oils are estate-grown, with fruity, bitter and pungent flavors. There are three styles — light, medium, robust — determined by olive varietals, where and how they were grown, when harvested and the miller’s preferences.

Appreciation for olio nuovo in the U.S. is due in large part to Rolando Beramendi, founder of Manicaretti, importer of Italian delicacies, who first introduced the Tenuta di Capezzana from Tuscany to influential California chefs Judy Rogers, Paul Bertolli and Nancy Silverton in the early 1990s.

You can find bottles of olio nuovo at Monsieur Marcel at the Original Farmers Market, L.A.’s recently opened Eataly, if you’re lucky at your local farmers market — even at Costco. (It’s often pricier than other olive oils and imported are typically more expensive than domestic.)

Once you open your bottle, “use immediately pour abundantly,” Beramendi writes in the cookbook “Autentico: Cooking Italian, the Authentic Way,” published in October. And keep dishes simple to showcase the oil olio nuovo can elevate whatever you started with into something transcendent. (Think: spaghetti aglio e olio.)

Maybe the purest taste experience is on grilled bread, with just a sprinkle of good salt. Instead of chopped liver, begin your Hanukkah festivities with crusty bread and olio nuovo.

If you want something a little more involved than bread and oil, boiled potatoes dressed up with parsley, vinegar, pepper and olio nuovo can become a substitute for latkes. The oil makes a terrific finish to a pot of bean and escarole soup. And then there is olive oil cake, made with semolina and oranges and finished with pistachios and chocolate — and more olio nuovo.

So this year, don’t fry all the Hanukkah oil. The method may have changed — neither people nor animals power the mill — but winter’s oil production is essentially the same as in ancient times: crush, press, separate. Now, that’s something to celebrate.

Two upcoming Los Angeles olio nuovo events:

Nancy Silverton is celebrating the launch of Rolando Beramendi’s “Autentico: Cooking Italian, the Authentic Way” (St. Martin’s Press, 2017), with a lunch featuring olio nuovo at noon Dec.10 at Chi Spacca. 6610 Melrose Ave, Los Angeles,(323) 297- 1133, chispacca.com.

Akasha Richmond of AR Cucina is featuring Sicilian olio nuovos throughout the season, including Hanukkah specials and a Christmas Eve Feast of Seven Fishes. 9531 Culver Blvd., Culver City, (310) 558-8800, arcucina.com.

Tenuta di Capezzana. Region: Carmignano, Tuscany. Olive cultivars: Moraiolo, Frantoio, Pendolino, Leccino. Grassy, “spring in a bottle,” elegantly robust, marries instantly and harmoniously with food. About $50-$55 for 500 ml. Monsieur Marcel, Cheese Store of Beverly Hills, Bay Cities Italian Deli, www.markethallfoods.com

Marchesi de’ Frescobaldi Laudemio. Region: Florence, Tuscany. Olive cultivars: Frantoio, Moraiolo, Leccino. Brilliant green floral, wheat and artichoke aromas “grand Tuscan” robust bitterness and pepper. $50-$55 for 500 ml. Monsieur Marcel, www.markethallfoods.com.

Gianfranco Becchina Olio Verde Novello. Region: Belice, (western) Sicily. Olive cultivar: Nocellara del Belice. Intensely green herbaceous medium bitterness, spice and pepper hint of nuts. $45-$50 for 500 ml. www.markethallfoods.com.

Titone. Region: Trapani, Sicily. Olive cultivars: Nocellara del Belice, Cerasuola, Biancolilla. Rich, nutty, herbaceous, fruity, medium pepper. $35-$40 for 250 ml. Mozza2Go, Monsieur Marcel, www.markethallfoods.com.

Bondolio. Region: Winters, Yolo County. Olive cultivars: Nocellara, Biancolilla, Cerasuola. Softer Sicilian style, nutty, hints of sweetness, fruit forward, floral, gentle pepper, medium blend. $32-$35 for 500 ml. We Olive stores under the We Olive label, www.bondolio.com and www.markethallfoods.com.

Katz Organic December’s New Oil. Region: Suisun Valley, Napa County. Olive cultivars: Leccino, Frantoio, Maurino. Tuscan-style, medium-bold, golden green, brash and daring, spice, herbs, pepper, artichoke, hint of nut. $25 for 375 ml. Monsieur Marcel, www.katzfarm.com, www.markethallfoods.com.

Seka Hills Estate Olio Nuovo. Region: Yocha Dehe Wintun Nation, Brooks, Capay Valley. Olive cultivar: Arbequina. Very approachable, fresh, bright, grassy, delicate pepper. $16-$20 for 250 ml. Monsieur Marcel, www.sekahills.com, www.markethallfoods.com.

California Olive Ranch Limited Reserve and Olio Nuovo. Region: primarily Yolo and Butte Counties. Limited Reserve: Olive varietals: Koroneiki, Arbequina. Producer describes notes of pear, tropical fruits, and green grass. $19.99 for 500 ml. exclusively online at californiaoliveranch.com. Olio Nuovo: Olive cultivar: Arbequina. Medium intensity, hints of green banana. $10.99 for 1 liter. Los Angeles and other select Costco regions.

Amelia Saltsman is the author of “The Seasonal Jewish Kitchen” and “The Santa Monica Farmers’ Market Cookbook.”


Sautéed Escarole with Garlic

Washed escarole ready for the pan. Escarole should be washed 2-3 times before cooking as there is usually a good amount of dirt contained in the vegetable

I’m often asked what my favorite meals or recipes are and folks are shocked or confused when I say something like Sautéed Escarole with Garlic or baked broccoli or that I treasure a ripe organic pear over a well marbled sirloin steak. However, it’s true, I like my food simple and fresh (preferring fish over red meat, raw nuts over processed snacks and chips, and sautéed green vegetables over fried potatoes).

One of my favorite vegetable dish is sautéed escarole. Escarole is a type of endive with very broad leaves, but without the bitter taste. Escarole is incredibly hearty and stores well in your refrigerator crisper drawer. Escarole is high in fiber, vitamin K and A, and folic acid. Escarole is also very difficult to overcook making it a perfect dish for the beginning cook.

  • One head of fresh escarole (make sure the leaves are crips, green, and have no brown or wilting parts)
  • Kosher salt and freshlyt ground black pepper to taste
  • 3-4 tablespoons of olive oil
  • 4-5 cloves of garlic
  • 1 tablespoon of dry red pepper flakes (optional)
  1. The best method for preparing escarole includes a light boil and then sauté. Begin by cutting the bottom ½ inch of the escarole (removing the stem) so all of the individual leaves are exposed.
  2. Next wash the leaves in a large bowl with water. NOTE: You'll need to submerge and drain the leaves no less than 3X in order to remove all of the excess dirt and grit. After you've thoroughly cleaned your escarole you can move the greens to a 6 quart sauté pan with about a ¼ of inch of water. Place the lid on the pan and gently steam the leaves for about 5-10 minutes (the leaves will dramatically reduce in volume).
  3. After the leaves have wilted, remove the excess liquid and add salt and pepper to taste as well as 3-4 tablespoons of olive oil. Toss the ingredients well and add your thinly sliced garlic (you can the red pepper flakes at this point as well). Finally, sauté the mixture for 8-10 minutes and serve in a medium sized bowl.

Related Posts from Scordo.com

Recently, we've developed quite the craving for hearty greens such as Swiss chard, red chard,&hellip

Let's do a straight recipe today - Italian Broccoli Bean Soup: Recipe: Italian Broccoli Bean&hellip

(photo: cauliflower carrot soup finished with extra virgin olive oil, parsley, and Sriracha sauce).One of the&hellip

6 Comments

While broccoli rabe has become the more popular of the Italian vegetables, escarole is my favorite. I make a similar dish also. Try adding some white beans and serving it over polenta. I also make escarole fritters and a frittata with the same ingredients.

I’m with you, I like escarole much better than broccoli rabe! Escarole has a slightly sweet flavor profile, cooks easily, and is very versatile (made by itself or in a soup with beans, as you suggest!). Never made escarole fritters, do you have a recipe to share with everyone?
Vince

One of my favorites Vincent…reminds me to buy some escarole today..enough to make soup too!! Thanks!!


Health Fusion: Best-ever morel mushroom recipe

May in Minnesota means morel mushrooms. This year, I hit the forest with my friend Terry and we found some beauties. Not tons, but enough to cook up a big batch to share with friends. Our go-to recipe is Terry's family's and I'm excited to share it with you. Yes, we use a lot of real butter in this recipe, but I figure that once a year, it is OK to indulge! I rationalize it with the fact that research shows morels are high in iron and anti-inflammatory properties.

Remember, if you do hunt morels and are not exactly sure what you're searching for, definitely consult an expert (which I'm not) before you eat anything. Some mushrooms are poisonous and can make you dangerously ill.

In the below recipe I do not include amounts. That's because how much of each ingredient you need depends on how many mushrooms you find. You'll have to judge a bit.

Terry's best-ever morel mushroom recipe:

  • Morel mushrooms, gently soaked in water and cut in half length-wise
  • Eggs, beaten
  • Saltine crackers, finely crushed. Use a food processor or put them in a plastic bag and roll over them with a rolling pin
  • Butter, I use one stick per medium-sized frying pan
  • Salt and pepper to taste

Directions: Cut morels and very gently place them in a bowl of cold water to clean. Drain them on a paper towel. While the mushrooms are draining, prepare the assembly line of ingredients: beaten eggs in a bowl, finely crushed crackers in a bowl and a plate. To prepare the mushrooms, take a piece, coat it with the egg, dredge with crushed crackers and put on plate. Repeat the same steps for the remaining pieces of morels. Next, on medium heat, melt butter in a frying pan (I use cast iron or nonstick). Gently place morels in the frying pan (don't crowd) and sauté each side until golden brown. If the butter gets too hot, turn the heat down. Season with salt and pepper to taste.

I hope you enjoy this recipe as much as I do! The mushrooms will be hot inside, so be careful!