Escarole Beans And Sausage Giada Recipes

ESCAROLE WITH WHITE BEANS & SAUSAGE

Steps:

• Heat oil in heavy large pot over medium-high heat in a large skillet.
• Working in batches, sauté sausage meat until cooked through, breaking up with two forks.
• Using slotted spoon, transfer sausage to bowl, leaving drippings in pot.
• Reduce heat to medium; then add onion to pot and sauté until translucent, about 5 minutes.
• Add garlic and escarole and sauté until wilted, about 4 minutes.
• Add wine and cook 4 minutes until slightly reduced.
• Add beans, stock, chili paste, and sausage and simmer 10 minutes to blend flavors.
• Season to taste with salt and pepper then transfer to large bowl.
• Top with grated Parmesan, if desired.

ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS

Steps:

• Heat oil in heavy large pot over medium-high heat. Working in batches, sauté 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 sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté 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. Top with grated Parmesan, if desired.

GROWN UP "FRANKS AND BEANS"

Steps:

• Heat a 10-inch straight-sided skillet over medium-high heat. Add the olive oil and continue to heat. Pierce each sausage link twice with the tip of a pairing knife. Add the sausages to the hot pan and brown evenly on all sides, 6 to 8 minutes. Remove the sausages to a plate to cool slightly. When cool enough to handle, slice each link on the bias into 1/2-inch pieces. Set aside.
• Reduce the heat to medium. To the hot skillet, add the bacon. Cook until it is brown and crisp. Add the garlic and onions and cook, stirring regularly, until the onions begin to soften, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the tomatoes begin to blister and break down, about 10 minutes. Add the paprika, 1/2 teaspoon salt and the pepper and cook for another 2 minutes. Add the chicken broth, drained beans, thyme and rosemary and allow the mixture to return to a simmer. Nestle the sausages back in and add any juice that may have collected on the plate. Allow the mixture to cook until the sausages are cooked through, about 10 minutes.
• Meanwhile, in a pot of rapidly boiling salted water, cook the pasta for 8 minutes. Drain and immediately pour the cooked pasta into the bean mixture to finish cooking, about another 3 minutes.

ESCAROLE AND BEAN SOUP WITH SAUSAGE

Steps:

• Remove casing and cut each sausage link into 8 pieces; shape into balls.
• Heat 1 Tbsp oil in large pot on MEDIUM. Add sausage balls and cook, turning to brown all sides, 3-4 minute
• Remove sausage from pan and set aside. Discard pan drippings.
• Return pan to heat; add remaining 2 Tbsp basting oil and onions.
• Cook, stirring occasionally, 2-3 min, until onions are translucent.
• Add garlic; cook, stirring until softened, about 1 minute
• Add escarole; cook, stirring occasionally, 1-2 min, until wilted.
• Stir in stock, beans, and browned sausage; heat to boiling on MEDIUM-HIGH.
• Reduce heat and simmer 10 minute
• Add pasta; simmer 10 minute
• Add parsley and lemon juice. Season to taste with salt and pepper.

ESCAROLE AND BEAN SOUP - GIADA DE LAURENTIIS

Steps:

• In a large heavy pot over medium temperature, heat the olive oil then add the garlic and sauté until just fragrant (about 15 seconds).
• Add the escarole to the pot, stir, and sauté it until it has wilted, about 2 minutes; add a pinch of salt.
• Stir in the broth, beans, and the piece of Parmesan, then cover and let simmer for 5 minutes.
• Season with salt and freshly ground pepper, to taste, then pour into the serving bowls.
• Drizzle each serving with a teaspoon of olive oil, and serve with slices of good, crusty Italian bread.

ORECHIETTE WITH SAUSAGE, BEANS, AND MASCARPONE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the cooking liquid.
• In a large, heavy skillet warm the olive oil over medium-high heat. Add the sausage and onions. Using a wooden spoon break up the sausage into bite-sized pieces as it browns.
• Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes. Add the cup of pasta cooking liquid and stir, scrapping up any brown bits from the bottom of the pan. Add the mascarpone cheese and stir until it dissolved into a light sauce. Add the salt, pepper, and hot pasta. Stir until coated and serve.

CANNELLINI BEAN AND SAUSAGE STEW

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray.
• In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes.
• While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices.
• Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve.

WHITE BEAN AND ESCAROLE SOUP

Steps:

• Heat a medium Dutch oven over medium-high heat. Add 2 tablespoons olive oil to the pan along with the onion, celery, carrot and garlic. Season with the salt and cook, stirring often for about 4 minutes, or until fragrant and soft. Add the red pepper flakes, if using, and cannellini beans and stir to combine.
• Add the broth and bring to a simmer. Reduce the heat to medium to maintain a gentle simmer and cook for 5 minutes. Add the escarole and stir to wilt. Cook an additional 5 minutes. Serve topped with a drizzle of the remaining olive oil, fennel pollen and Parmigiano-Reggiano, if using.

ESCAROLE AND BEANS

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
• In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS

Steps:

• Heat oil in a 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 a 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. 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 a large bowl. Top with grated Parmesan cheese, if desired.
• Makes 12 side dishes or 6 main course servings.