Description

An original recipe from Naples, Italy.

Ingredients

• 1 head escarole, washed, core removed, and cut into bite sized pieces
• 1 head chicory, washed, core removed, and cut into bite sized pieces
• 1 head savoy cabbage, washed, cored and cut into eighths
• 38 oz. cannellini benas, canned and undrained
• 5 garlic cloves, peeled
• 1/4 lb. pancetta, chopped
• 1/2 lb. hot or sweet sausage, out of the casings
• 28 oz. can imported Italian plum tomatoes, drained and hand crushed
• salt and pepper to taste
• pinch of dried oregano
• 1/4 lb. dried hot or sweet sausage, peeled and chopped
• 5 cups reserved cooking water
• Parmesan cheese, freshly grated

Steps

1. Bring a large pot of salted water to a boil. Add the escarole, return to a boil, and cook until wilted, about 1 minute. Remove escarole with a slotted spoon and set aside. Boil the chicory in the same pot of water until wilted, about 1 minute, and remove with a slotted spoon. Set aside. Boil the cabbage until wilted, about 2 minutes, and remove with a slotted spoon. RESERVE 5 cups of the cooking water and set aside.
2. Meanwhile, puree 1 can of the cannellini beans with the juices. Set aside.
3. Heat the oil in a large pot over medium high heat. Saute garlic until golden brown, about 2 minutes. Remove with a slotted spoon and discard. Add the pancetta and saute for 1 minute. Add the sausage meat (not the dried) and saute fully cooked, about 6 minutes.