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extra-virgin olive oil sausage onion garlic salt nutmeg cannellini beans chicken stock short Romano crusty bread
Viewed: 22 - Published at: 2 years agoIngredients
- 3 tablespoons extra-virgin olive oil
- 1 1/4 pounds bulk sweet Italian sausage
- 1 onion, chopped
- 3 to 4 garlic cloves, chopped
- 2 large heads escarole, trimmed, washed, and chopped
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 1 (15-ounce) can cannellini beans, drained
- 2 quarts chicken stock
- 2 cups short cut pasta, such as mini penne or ditalini
- Grated Pecorino Romano
- Crusty bread
Method
- Heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-low heat.
- Roll the sausage into walnut-sized meatballs.
- Drop them into the skillet and brown on all sides, then remove them to a plate.
- Heat the remaining 2 tablespoons extra-virgin olive oil in a large pot over medium heat.
- Saute the onion and garlic for 5 minutes, then add the escarole and season with salt, pepper, and nutmeg, to taste.
- Cook until the escarole has wilted.
- Add the beans and cook until heated through.
- Stir in the stock and bring to a boil, then add the pasta and cook to al dente.
- Return the meatballs back to the pot for the last 4 minutes of cooking.
- Adjust the seasonings and ladle into serving bowls.
- Heavily sprinkle each serving with cheese and serve with crusty bread for mopping.
