Lidia Bastianich provides this basic Escarole and White Bean Soup recipe from her new particular on PBS.
She says it was one of many first dishes on the menu when she and her husband opened their first restaurant, and it’s nonetheless a household favourite at residence.
The greens are usually served in a unfastened broth beneath stuffed calamari, however they’re nice on their very own or with merely grilled calamari or octopus, and scrumptious with sauteed or grilled shrimp.
It is a recipe featured in “PBS’ Lidia Celebrates America: Flavors that Define Us.”
Escarole and white bean soup
Serves: 6
Ingredients:
1 1/2 cups dried cannellini or different white beans, soaked in a single day and drained
2 recent bay leaves
1/2 cup extra-virgin olive oil, plus extra for drizzling
kosher salt
2 cloves garlic, crushed and peeled
2 entire dried pepperoncini
8 cups packed coarsely shredded escarole leaves, ideally the powerful outer leaves, washed and drained
1 cup ready tomato sauce
3 tablespoons chopped recent chives
Directions:
Transfer the drained beans to a big Dutch oven. Pour in water to cowl by 2 inches, add the bay leaves, and convey to a boil. Adjust the warmth so the water is simmering, pour in 1/4 cup of the olive oil, and cook dinner till the beans are tender, about 1 hour. Drain the beans, reserving 1 cup cooking liquid. Season the beans to style 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 pepperoncini, and cook dinner till they’re scorching and golden, about 2 minutes. Add the escarole, and cook dinner and stir till it begins to wilt, about 2 to three minutes. Add beans, tomato sauce, and reserved cooking liquid. Simmer till thick however nonetheless saucy, about 7 to eight minutes. Season with salt, and sprinkle with the chives.
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