Tag: escarole

Recipe Penne with sausage and escarole ragu – Italian Cuisine

We prepared a pasta dish practically without fire (or almost) to save on gas or electricity consumption

Ingredients

350 g pens
350 g endive
200 g sausage
50 g pine nuts
40 g raisins
dry white wine
salt

Duration: 40 min

Level: Easy

Dose: 4 people

Wash the escarole and cut it into strips, keeping aside the most tender end for the final gasket. Soften the raisins in warm water.
Eliminate the sausage casing, break it up and brown it in a pan for 5-6 minutes, shelling it with a fork; add the escarole and let it dry for 1-2 minutes, then blend with 1/2 glass of white wine, season with salt and also add the pine nuts and raisins, continuing cooking for another 1 minute.
throw the pasta in the boiling salted water, stir, bring to the boil again and, after 1 minute, turn off the heat; leave the pasta in the water according to the times indicated on the package.
Strainadd it to the pan with the sausage and escarole ragù and cook it on the fire for 1 minute.

Recipe Egg barzotto, escarole cream and sweet potatoes – Italian Cuisine

Ingredients

250 g sweet potato
100 g prickly peeled already
4 eggs
4 slices of wholemeal bread
soy sauce
pumpkin seeds
salt
extra virgin olive oil

Duration: 50 min

Level: Middle

Dose: 4 people

Slice subtly the sweet potato using the mandolin or the slicer; blanch the slices in salted water for no more than 1 minute.
drain, dry them with kitchen paper and spread them in a plate greased with oil. Grease the slices lightly with oil and let them dry in the oven at 150 ° C for about 30 minutes.
Boil the escarole in 100 g of salted water for 5 minutes, then blend everything with a drizzle of oil. Season with salt if needed.
Bring to boil a casserole of water and dip the eggs with the shell. Drain them after 5 minutes, cool them immediately and shell them with the utmost delicacy.
toast 2 tablespoons of pumpkin seeds in a saucepan with oil and 1 tablespoon of soy sauce. Transfer the pumpkin seeds to a plate and toast the slices of bread in the same pan.
distributed the escarole cream on the plates, add the slices of sweet potato, the wholemeal bread and sit on the egg. Complete with pumpkin seeds.

Sicilian escarole au gratin – Italian Cuisine

First clean the escarole, removing the core and any damaged leaves and rinse them well under running water, then cut them.

Cut the bread into cubes, pitted the olives, desalinate the capers and rinse the cherry tomatoes well.

Start composing the pan: line the bottom with parchment paper, lay all the escarole on the bottom and salt slightly, then add cherry tomatoes, olives, capers and olives.
On top of all add julienne bread and pecorino and season with a little oil.
Bake for 15 minutes or until golden brown in a preheated convection oven at 180 ° C.

The Sicilian escarole au gratin is ready, I suggest you serve it warm, but they are also good lukewarm or even cold.