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
In a large mixing bowl, add the ground Beef, Salt & Black Pepper, grated Parmigiano, chopped Parlsey, breadcrumbs, and Egg, mix until well incorporated.
Shape the beef mixture into small meatballs, a bit smaller than a Walnut and place on a dry sheet pan. Once all the meat has been formed into small meatballs, take each meatball and dredge in the flour to coat lightly. Shake off excess flour and place the meatball back on pan. Repeat until all the meatballs have been coated with the flour.
Pour the vegetable oil into a non-stick pan, and heat over high heat until the oil is at frying temp. Cook the meatballs in two batches over medium-high heat. Brown meatballs on all sides, then place on pan with paper towels to absorb the excess oil.
- Set meatballs aside to cool.
Rice Preparation :
Fill a large pot with the Olive Oil and chopped Onion and cook on medium heat for 4 minutes. Add rice aand 1/2 teaspoon Salt and cook for 2 minutes on low heat. Add 2 quarts of water and bring to the boil. Cook the rice at a medium simmer for 12 minutes. Drain rice in a wire strainer or colander.
Let the rice cool for 5 minutes. Add 2 tablespoons of butter and 1/2 teaspoon of White Pepper to the rice and mix. Add 3/4 cup grated Parmigiano to rice and mix. Add 1 cup Tomato Sauce to rice and mix.
Meanwhile butter the molds and set aside.
Form a layer of rice at the base and in the edges and press with the back of the spoon, place the ham in the center, the Provolone and a Meatball, a little tomato sauce and a bit of Parmesan, cover with rice.
Bake in preheated oven at 325 degrees for 18 minutes.
As the timballi are baking, heat remaining tomato sauce.
Remove from the oven to cool for 5 minutes, gently flip on a plate and
Place a little tomato sauce on a plate, place one Timballo on top of sauce, then garnish with a nice Basil Flower for each. Serve your guests.
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
Pasta with Sausages & Cream
1 small Carrot, chopped finely
1 clove Garlic, peeled
Salt & Black Pepper
1/2 cup Heavy Cream
1/3 cup Parmigiano Reggiano or Grana Padana Cheese (grated)
3 separated eggs
2/3 cup sugar
1 – 1/2 cups Almond Flour
4 ounces Modica Chocolate or other High-Quality Dark Chocolate
1/3 cup peeled Almonds