Braised Escarole with Bacon
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Rich in vitamins and microelements, escarole is widely used not only as an ingredient in fresh salads but also in hot appetizers and dishes. It's excellent stewed with sautéed onions, garlic, and Italian pancetta, which adds depth of flavor and texture to the salad. To prepare the salad, simmer the escarole in white wine and add sautéed pancetta, onions, and garlic separately. The recipe is very simple, but the resulting side dish is exquisite, a perfect accompaniment to festive meats.
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Recipe:
In a large saucepan with 1 tablespoon olive oil, cook 8 ounces chopped pancetta over medium-high heat until crisp, 6 to 8 minutes. Transfer to a bowl. Add 1 chopped onion and 3 chopped garlic cloves to the pan and cook, stirring, until golden, 8 to 10 minutes; stir in the pancetta. Increase the heat to high; add 3 heads chopped escarole, pressing down and cooking, undisturbed, 4 minutes. Stir, season with salt and pepper, and continue cooking, stirring, until wilted, 5 minutes. Reduce the heat to medium-high, stir in 3/4 cup white wine, then the pancetta mixture. Cook until reduced by half, 4 minutes, then cover and simmer until the escarole is tender, 6 minutes. Add salt and pepper to taste.
Recipes with similar ingredients: escarole salad, white wine, garlic, pancetta
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