Saturday, July 30, 2016

Escarole and Beans with the Espositos

Dennis Esposito is ready for this tasty dinner
Italian cooks have such talent in the kitchen. Donna Esposito wrote, "This recipe came from Old Time Italian Recipes. Their (Carol and Julius Marcarelli) son was in my 5th Grade Classroom about 32 years ago!"

Escarole and Beans
3 pounds of escarole
1/4 cup of olive oil
2 cloves of garlic chopped
1 teaspoon of salt
1/8 tsp of pepper
Several shakes of Tuscan Style Italian Seasoning
1 --20 ounce can of cannelloni beans and moisture
1 can of water

Carefully wash escarole to remove any sand. Cut leaves into smaller pieces.
Cook escarole in rapidly boiling water for approx. 10 minutes and then drain.
In large sauce pan with high sides, sauté garlic in oil.
Add seasonings, beans, and water.
Simmer 10 minutes.
Add cooked escarole and continue to simmering for 1/2 hour more.
Serve in soup bowls with freshly grated cheese.
Serve with warm crusty Italian bread. Serves 4-5. Delicious! Thanks to Donna Esposito who shared this recipe from Old Time Italian Recipes by Carol and Julius Marcarelli, parents of the Verizon man " Can you hear me now?"