pasquale sciarappa

Today I am sharing with you my Escarole and Beans recipe! There are two versions of escarole and beans; the regular white version and cooking in red sauce. Both are delicious, so I will share both recipes here. My favorite is the white version, but I think both are very tasty. If you try both, let me know which you prefer!

Escarole and Beans

Escarole (base removed, trimmed and washed)

lb. Cannellini Beans (dry)

Whole, Peeled Tomatoes ((only

sweet onion (thinly sliced)

Garlic (thinly sliced)

chicken broth

Bread (optional, on side for dipping)

Garlic (unpeeled, for cooking with the beans

Extra Virgin Olive Oil

Salt and black pepper (to taste)

Begin by cooking the beans as per the package instructions. Throw in an unpeeled garlic clove for more flavor. After the beans are cooked, place in a bowl and remove the garlic clove. Do not discard the water the beans were cooked in! Reserve enough of the water to cover the beans in the bowl.

Bring a large pot of salted water to a boil. Meanwhile, prepare the escarole. Cut off the base of the escarole head and then, holding the escarole leaves together, cut the escarole in three. Wash the escarole leaves four to five times to remove all of the dirt. Once cleaned, add the escarole into the boiling pot of water. Let cook for about ten minutes, making sure to occasionally stir.

In the meantime in a separate pot, heat a large drizzle of olive oil over medium to high heat. Add in the garlic and onion and fry for about three minutes. If cooking the red sauce version, add in the tomatoes at this point and cook for another three minutes, making sure to squeeze the tomatoes as you mix. If cooking the white sauce version, just keep cooking the garlic and onions over medium to low heat for another three minutes.

Strain the escarole and add the boiled escarole leaves into the pot with the garlic and onion. Mix together and cook over low heat for about five minutes.

If cooking the white sauce version, add in the beans with the bean water and the chicken broth. If cooking in red sauce, add in only the beans and the chicken broth (no bean water). Mix together and bring to a boil. Once boiling, reduce to a simmer and let cook for about seven more minutes.

Remove from heat and serve with a side of fresh Italian bread to &quot;fare la scarpetta&quot;, or to dip into the escarole and bean broth that is leftover. Enjoy! Salute and cin cin!

Today I am sharing with you my homemade Italian bread recipe! Very simple to make with very few ingredients. You just need a little patience since it takes some time to let the bread grow so that it ends up tasting great! Having some bread on hand to dip into your favorite recipes that include delicious sauces or just some fresh, good olive oil is great!

Homemade Italian Bread

Bread flour

Salt

Tbsp. Extra virgin olive oil

Tbsp. Yeast

Warm water (for mixing with yeast)

Egg (scrambled)

Semolina flour

Water

Begin by mixing the yeast with the 1/4 cup of warm water.

In a large mixing bowl, add the flour, salt and olive oil. Mix the yeast and water combination again before adding into the large bowl.

Using clean hands, begin mixing the contents in the bowl, by hand. If too dry, slowly add in the extra water. Add in 1/4 cup of water at a time and mix in between. Once all of the water is added, if still too dry, add in a little bit more water. If too wet, don&#39;t worry, you can add in a little bit of flour. If your hands are sticking to the dough, dip your hands in a bowl of water before kneading the dough again.

Once the dough is fully mixed, split into two, and place into two separate bowls that have been lightly sprinkled with flour. Once the dough balls are in each bowl, sprinkle a little bit of flour on top of each dough ball and cover with plastic wrap. Place a towel on top of both bowls and let sit for one hour to allow the dough to grow.

After one hour, cover your hands in flour and then remove the dough from the bowl and place on your tabletop or cutting board. Roll the dough out so that it is about two to three inches thick and then place on a cutting board that has been sprinkled with flour. Cover with a towel and let it sit for 30 minutes to allow it to grow. After about 30 minutes, it grows about twice its size.

Preheat the oven to 410°F with a pizza stone inside.

After the 30 minutes, cut very thin slits on top of the dough, diagonally, about two inches apart. Brush the raw, scrambled egg over top the dough, to give it a beautiful color when baked.

Sprinkle some semolina flour over top a pizza peel and place the bread dough on top. Slide the bread dough onto the pizza stone and let bake for 25-30 minutes.

Remove from the oven and set aside for at least five minutes. Cut into slices and serve with your favorite dish or with some delicious extra virgin olive oil for dipping. Salute and cin cin!

https://www.youtube.com/watch?v=eF5tjG2XI3Y

Today I would like to share with you my homemade Italian bread recipe.

Written recipe: http://orsararecipes.net/homemade-italian-bread



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