Name: Tre Scalini Restaurants SCAROLE E FAGIOLI Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 head Escarole; 2 cups Canned cannellini beans; 3 cloves Garlic, minced; 2 tablespoons Olive oil; 4 cups Vegetable or chicken broth; 1 teaspoon Red pepper flakes; to taste Salt; to taste Black pepper; 1 tablespoon Lemon juice

ITALIAN MARGARITA

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Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

Fresh avocado with lime, cilantro, and onion.

Guacamole

Wash the escarole thoroughly to remove any grit. Chop it roughly and set aside.

Prepare the Escarole

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Sauté the Garlic

Add the chopped escarole to the pot and cook until wilted, stirring occasionally, about 3-4 minutes.

Add Escarole

Stir in the cannellini beans, vegetable or chicken broth, and red pepper flakes. Bring to a simmer.

Combine Beans and Broth

Add salt and black pepper to taste. Let the mixture simmer for about 15 minutes, allowing the flavors to meld.

Season and Cook

Stir in the lemon juice just before serving for a fresh finish.

Finish with Lemon

Escarole

Canned cannellini beans

Garlic, minced

Olive oil

Vegetable or chicken broth

Red pepper flakes

Salt

Black pepper

Lemon juice

SCAROLE E FAGIOLI

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JOHN DORI ARREGANATA

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TORTA DI GRANCHIO

Pan seared duck breast finished with a port reduction with dried cherries

PETTO D’ANATRA

Veal lightly egg battered topped with prosciutto, eggplant, and mozzarella finished with peas in a natural reduction

Vitello Sorrentino

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Costata di Maiale Milanese

Cavatelli Bolognese is a traditional Italian dish featuring small, shell-shaped pasta served with a rich meat sauce made from ground beef and pork. This version is layered with the flavors of sautéed vegetables, garlic, and red wine, creating a hearty and savory experience. Here's how to make this comforting dish at home.

Scarole E Fagioli Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions