2021 Week 5 Newsletter
Recipe From Cooking With Nonna
Nothing makes a classic Italian Wedding Soup like escarole, but last time we checked it didn't really seem like good soup weather, so here's an alternative that will bring you similar Italian flavors without the heat!
1/4 cup extra virgin olive oil
6 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 anchovy fillets packed in oil (optional)
1/4 cup dry white wine
1/4 cup chicken broth
1 head escarole, trimmed, washed and coarsely chopped
1 19oz can cannellini beans, rinsed
salt and pepper as desired
1 pound Rigatoni
grated Pecorino Romano cheese for sprinkling
Put a large skillet with a lid over a medium flame and heat the oil. Add the garlic and cook for 30 seconds. Add in the anchovies and cook until they have melted, about 30 seconds to 1 minute.
Add in the wine and cook for 1 minute.
Add the escarole to the pan and cook until the leaves are wilted, about 3-5 minutes.
Add in the beans and using a wooden spoon, mash about half of them.
Add the chicken broth to the pan and lower the flame to a simmer. Cover and cook until the escarole is tender, about 5-7 minutes. Uncover and cook another 2 minutes. Taste for seasoning and season with salt and pepper as desired.
Lower the flame to low while the pasta cooks.
Drop the rigatoni into a large pot of generously salted boiling water and cook until al dente.
Drain and add the pasta to the pan. Toss over medium-high heat for 1-2 minutes.
Serve in warm bowls with a sprinkle of grated pecorino romano cheese.