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- Escarole with Italian Sausage and White Beans
- (Scarola con Salsiccia Italiana e Fagioli Bianchi)
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- Ingredients:
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3 tablespoons extra virgin olive oil
12 Italian sausages (about 3 lbs), casings removed
1 cup chopped onion
1/2 cup chopped prosciutto (about 2 ounces)
1 tablespoon minced garlic
1/2 teaspoon dried crushed red pepper
1 large head escarole, chopped (about 10 cups)
3/4 cup dry white wine
Four 15-ounce cans white beans, rinsed, drained
1 cup chicken stock or chicken broth
Freshly grated Parmigiano cheese (optional)
Directions:
Heat olive oil in heavy large pot over medium-high heat.
Working in batches, saute sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch.
Using slotted spoon, transfer sausage to bowl, leaving drippings in pot.
Reduce heat to medium; add onion to pot and saute until translucent, about 5 minutes.
Add prosciutto and saute 1 minute.
Mix in garlic and crushed red pepper.
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- Add escarole and saute until wilted, about 2 minutes.
Add wine and cook 2 minutes.
Add beans, stock and sausage and simmer 10 minutes to blend flavors.
Season to taste with salt and pepper.
Transfer to large bowl.
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- Top with grated Parmigiano cheese, if desired. Serves 12 as a side-dish or 6 as main-course.
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- That's it!
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