In this stew, escarole ("shcadall", as the Campos call it) is simmered with pieces of pecorino romano cheese, whose taste provides a nutty counterpoint to the spicy sausage and creamy beans.
- 2 tbsp. extra-virgin olive oil
- 1 1⁄3 lbs. hot Italian sausage links, cut into 2" pieces
- 2 cloves garlic, chopped
- 3 19-oz. cans cannellini beans, drained (liquid
- reserved from 1 can)
- 1 ⁄4 cup roughly chopped flat-leaf parsley
- Pinch of red pepper flakes
- Salt and finely ground black pepper
- 6 cups chicken broth
- 2 heads escarole (about 2 lbs.), trimmed and cut
- into strips
- 1 ⁄4 lb. pecorino romano cheese (half cut into thick 2"
- strips, half finely grated)
Heat the oil in a large wide pot over medium-high heat. Add the sausage and cook until brown all over, 12–15 minutes. Using a slotted spoon, transfer sausages to a plate, leaving fat in pot. Reduce heat to medium-low, add garlic, and cook for 30 seconds. Add beans and their liquid, increase heat to medium-high, and cook until hot, 5–7 minutes. Add sausages, parsley, pepper flakes, and salt and pepper to taste. Reduce heat to medium-low and simmer briefly.
2. Meanwhile, bring broth to a boil in a large pot. Add escarole, reduce heat to medium-low, and add the strips of pecorino romano. Simmer until escarole is completely wilted, 4–5 minutes. Stir escarole mixture into bean mixture. Cook, partially covered, until thickened slightly, about 1 hour. Serve with remaining cheese.