Scarola

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. VICKY'S SOUP

Scarola
Scarola

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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)

Directions

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.

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