I hope it is still OK to post fave recipies...I wanted to share an easy, tasty one pot dinner that can be enjoyed on the deck with a nice bottle of wine. You will think you are in Tuscany!
Tramonto's Escarole, Sausage and White Bean Stew
1 tsp olive oil
8 oz Italian sausage, sweet and/or hot, broken into 1-inch chunks
5 large garlic cloves, minced
1/2 tsp red pepper flakes, or to taste
1 head escarole, leaves washed, dried and chopped into 2-inch pieces
3 cups cooked or canned white beans
3 cups chicken stock LOW SODIUM!
4 tbsp unsalted butter
1/2 cup freshly grated Parmesan cheese or a combination of Parmesan and Romano
2 plum tomatoes, diced
2 tbsp chopped fresh parsley
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Parmesan Cheese, shaved or grated
1. In a large deep skillet (or Dutch oven), heat the olive oil and cook the sausage pieces over med-high heat until they begin to brown (about 10 minutes)
2. Add the garlic and pepper flakes to the pan and sauté over medium high heat just until the garlic softens, about 2 minutes. Add the escarole and cook, stirring until wilted, about 2minutes
3. Add the beans and cook, stirring, 1 minute. Add the stock and bring to a gentle boil
4. Add the butter, cheese, tomatoes and half of the parsley. Mix to combine and cook until the mixture is heated through and the butter is melted. Add salt and pepper to taste.
5. Serve in heated bowls, sprinkled with the remaining herbs and drizzled with a bit of olive oil. Use a vegetable peeler to shave curls of Parmesan over each bowl.
Serves 4-6
We enjoyed it with slices of Art-is-In fennel bread and a delicious Portuguese wine Airrada, Marquês de Marialva, Baga Reserva 2003 (it is totally over packaged, but it is very tasty!)
tnt
Tramonto's Escarole, Sausage and White Bean Stew
1 tsp olive oil
8 oz Italian sausage, sweet and/or hot, broken into 1-inch chunks
5 large garlic cloves, minced
1/2 tsp red pepper flakes, or to taste
1 head escarole, leaves washed, dried and chopped into 2-inch pieces
3 cups cooked or canned white beans
3 cups chicken stock LOW SODIUM!
4 tbsp unsalted butter
1/2 cup freshly grated Parmesan cheese or a combination of Parmesan and Romano
2 plum tomatoes, diced
2 tbsp chopped fresh parsley
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
Parmesan Cheese, shaved or grated
1. In a large deep skillet (or Dutch oven), heat the olive oil and cook the sausage pieces over med-high heat until they begin to brown (about 10 minutes)
2. Add the garlic and pepper flakes to the pan and sauté over medium high heat just until the garlic softens, about 2 minutes. Add the escarole and cook, stirring until wilted, about 2minutes
3. Add the beans and cook, stirring, 1 minute. Add the stock and bring to a gentle boil
4. Add the butter, cheese, tomatoes and half of the parsley. Mix to combine and cook until the mixture is heated through and the butter is melted. Add salt and pepper to taste.
5. Serve in heated bowls, sprinkled with the remaining herbs and drizzled with a bit of olive oil. Use a vegetable peeler to shave curls of Parmesan over each bowl.
Serves 4-6
We enjoyed it with slices of Art-is-In fennel bread and a delicious Portuguese wine Airrada, Marquês de Marialva, Baga Reserva 2003 (it is totally over packaged, but it is very tasty!)