ESCAROLE WITH PISTACHIO AND GOLDEN RAISINS

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As seen in our FEB DINNER SHOW 2013, this recipe was one of the layers in the entree of Ricotta Cavlatelli and Vegetable Ragu with a quick Winter Tomato Sauce. Also seen as the filling in a brociole in our November 2015 dinner show.

Pictured here with housemade cavlatelli. IMG_3376

Ingredients:

  • 1/22 fennel bulb, minced

  • 1 bulb garlic, sliced
  • 1 heads escarole lettuce, chopped
  • 2 cups arugula, cleaned, optional
  • 1 cup chicken stock or water
  • 2 tablespoon dried white grapes or sultanas, or other raisins or dried grapes
  • 3 tablespoon toasted pistachio, or pine nuts, optional
  • As needed shaved Parmesan

    also optional

Method:

Method: Heat enough EVOO in large sauté pan to coat bottom of pan. Add fennel and garlic; cook until slightly crisp; add escarole and cook to wilt; add stock or water and reduce to almost dry; toss in dried grapes (or alternative); add nuts if using. Season with sea salt, coriander and pepper – toss in arugula, if using,  and incorporate. Serve with shaved aged Parmesan, especially if incorpating cooked penne pasta or hand made busiate.






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