Scafata Of Lima Beans And Escarole Recipe - Cooking Index
Scafata Of Lima Beans And Escarole Recipe - Cooking Index
| 4 tablespoons | Virgin olive oil | |
| 4 oz | Pancetta - chopped 1/8" dice | |
| 1/2 oz | Spanish onion - thinly sliced (medium) | |
| 1 teaspoon | Crushed chilies | |
| 1 lb | Shelled fresh lima beans | |
| (or 1/2 lb soaked and cooked lima beans) | ||
| 1/2 x | Escarole - cut 1/2" ribbons | |
| 1/2 cup | Basic tomato sauce - see * note | |
| 1 tablespoon | Freshly-ground black pepper |
* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.
In a 12-inch to 14-inch saute pan, heat olive oil and pancetta until pancetta is soft and translucent. Add onion, chilies and lima beans and cook until onion softens, about 8 to 10 minutes. Add escarole, Basic Tomato Sauce and pepper and cook until wilted and soft. Serve immediately.
Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5708)
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