Wednesday, November 25, 2009
Bite with Belkys: Escarole and Beans
An Italian dish that's a top favorite with kids and adults, and it's a warm treat on a cool day. Time to grab a Bite with Belkys.
The Chef: Marc Randazzo
The Restaurant: Randazzo's Little Italy
The Dish: Escarole & Beans
1 bunch of escarole
1/2 cup of extra virgin olive oil
5 cloves of garlic, minced
2 cans of cannellini beans
6 cups of chicken broth
1/4 red pepper flakes
4 Tbs of romano cheese
Method of Preparation:
-Start by chopping the escarole. Then, blanch in salted boiling water for about two minutes and drain.
-Next, chef Marc says to make sure you squeeze out all the excess water.
-Now, add some olive oil in a hot pan and toss in minced garlic and cannellini beans.
-After a few minutes, pour in chicken stock. Then, once it comes to a boil, add the escarole.
-Stir it all together and cook for another five minutes.
-To finish, add a kick of red pepper flakes, romano cheese, and a teaspoon of extra virgin olive oil. Stir this one more time and serve immediately.
Serving Suggestion: Pinot Grigio
FOR MORE INFORMATION:
Randazzo's Little Italy
385 Miracle Mile
Coral Gables, FL 33134