.... Escarole & Beans ...
This soup is one of the strong autumn of my dad through which my blood is enriched by a good 25% from the red "Avellino". The endive endive, it is one of cooked vegetables that are found most frequently in the kitchen and Avellino Campania in general. During this time I do because in large bellyfuls version Fast is preparing for a second and even P., Campania true, love, consumed with a bit of olive oil and a slice of toasted bread is truly one of our dishes pamper favorite this season.
Fasulo & ENDIVES
Serves 4
endive escarole
1Kg 250g dried cannellini beans
1 medium onion 1 clove garlic, peeled tomatoes 150g large
Pillow
50g 4 slices of bread
Salt Pepper Extra virgin
Soak beans in water for 12 hours, drain, rinse and boil until al dente. Clean the escarole and cook in boiling water, removing a halfway through cooking. In a pan with high sides (type crock) or a pot to put a plenty of oil around and then cook the sliced \u200b\u200bonion, garlic and bacon into small cubes. Combine chopped tomatoes, beans, boiled and drained, and finally the escarole. Season with salt and add the red pepper (dried or powdered) to taste. Extend all with 2-3 ladles of the liquid from cooking the beans. Simmer for 30-35 '.
This is the long version because you need to provide for the soaking of the beans. In the fast version using canned cannellini beans (I recommend the ones cooked in brine), and about 400-450g instead of the liquid from cooking the beans, vegetable stock (made even with the nut).
A simple smile,
D.
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