Escarole is a lettuce that can lend a slightly bitter element to a salad of mixed greens, but its distinctive flavor and body also make it great for cooking.
A classic Italian pairing is escarole with white beans. I like to add blanched escarole to stuffings and pastas as well. Here, the interplay of the slightly bitter green, the unsmoked Italian bacon called pancetta and slow-cooked garlic bring lots of flavor to a weeknight pasta dish.
At the store, look for packages of diced pancetta near the deli section and packages of pre-cut escarole near the boxed leaf lettuces.
For a slightly richer dish, drizzle about a teaspoon of extra-virgin olive oil over each portion just before serving.
FUSILLI WITH ESCAROLE, PANCETTA AND GARLIC
Servings: 1
12 ounces dried fusilli (corkscrew-shaped) pasta
Salt
1 large head escarole, washed, trimmed and cut or torn as for salad, (2- to 3-inch pieces, about 15 ounces total after trimming)
2 teaspoons olive oil
4 ounces finely diced pancetta
3 medium cloves garlic, finely chopped (1½ to 2 tablespoons)
Freshly ground black pepper
Grated Parmesan cheese, for serving (optional)
Prepare the pasta according to the package directions. Drain.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the escarole and cook/blanch for no more than 30 seconds (just to wilt the leaves). Drain, and press out any excess water. Spread out on a clean towel or paper towels.
Heat the oil in a large saute pan over medium-high heat. Add the pancetta, and reduce the heat to medium; cook for 3 to 4 minutes, until the pancetta just starts to brown and loses its raw look.
Reduce the heat to medium-low; add the garlic. Cook for 4 to 5 minutes, until the garlic is soft, adjusting the heat so the garlic cooks but doesn’t brown. Increase the heat to medium; add the escarole and pepper to taste, using tongs to incorporate the ingredients. Cook for 2 to 3 minutes, mixing occasionally, so the escarole warms through.
Add the cooked pasta to the pan, or transfer the escarole mixture to a serving bowl and combine with the pasta. Taste, and adjust the seasoning as needed.
Serve warm; pass grated Parmesan cheese at the table, if desired.
Nutrition per serving: 260 calories, 14 grams protein, 45 grams carbohydrates, 4 grams fat, 1 gram saturated fat, 15 mg cholesterol, 180 mg sodium, 4 grams dietary fiber, 1 gram sugar.
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