2 heads of escarole, washed and cut into 1-2 inch segments
4-6 links of sweet Italian sausage (remove the casings and discard them), cut into 1-inch segments
2 cans organic Cannellini beans
1-quart low-sodium, organic chicken stock
2 cups water
1 medium yellow onion, diced
3 (or more) cloves of garlic, minced
1-3 segments Parmesan Reggiano rind (if available) (see Note below)
1/2 cup of grated Parmesan Reggiano (in soup if rind not available) (see Note below)
3 tbsp extra virgin olive oil
Kosher salt to taste
Black pepper to taste
Crush red pepper flakes (optional)
Grated Parmesan Reggiano for garnish (but be careful as you may end up over salting your soup)
Remove and discard outer, possibly discolored leaves of the heads of escarole.
Wash, drain and cut the escarole into 1-2 inch segments.
Pour canned beans into a colander, rinse, and drain; set aside.
Dice 1 medium-sized yellow onion; set aside.
Mince garlic; set aside.
Heat large soup pot on medium-high. When hot, add the olive oil and sausage segments, cook until browned on all sides. (about 5-7 minutes)
Remove sausage using slotted spoon.
Remove all but one tablespoon of rendered fat from pot.
Add onions, cook until translucent.
Add garlic, cook about 1 minutes.
Return sausage to the pot.
Add the chicken stock, water, beans, and red pepper flakes (if desired).
Add the Parmiggiano Reggiano rind/s (or grated if rind not available), and red pepper flakes if desired; cook for 10 minutes.
Season to taste with black pepper.
Season to taste with kosher salt, if needed, you may not.
Add escarole pieces no more than 1-2 minutes before serving.
This way they will retain their color and crispness.
The soup is ready!
1 pound Arborio Rice
1 small Onion, peeled and diced fine
3/4 cup Parmigiano Reggiano, grated
4 tablespoons Olive Oil
1 cup Tomato Sauce
1/2 teaspoon Salt
12 ounces ground Beef
1 large Egg
1/2 teaspoon each of Salt & Black Black Pepper
1/2 cup Breadcrumbs mixed with 1/4 cup Milk
1/4 cup Parmigiano Reggiano, grated
1/4 cup Italian Parsley, chopped fine
Vegetable Oil for Frying Meatballs
1/4 cup Flour
NOTE : Bake these Timballi in a standard Muffin Pan, or individual molds if you have them. Grease your muffin pan (or molds) with softened butter.
FILLING INGREDIENTS :
1/2 cup Parmigiano Reggiano, grated
1/2 cup Provolone or Caciocavallo Cheese
1/c cup Boiled Ham, diced
- Set meatballs aside to cool.
Excerpted form POSITANO The AMALFI COAST, the forthcoming new book of Best Selling Italian Cookbook author Daniel Bellino Zwicke
POSITANO is COMING SOON !
Travel Guide / Cookbook
POSITANO The AMALFI COAST