Category Archives: ESCAROLE

SICILIAN STYLE SAUSAGE MEATBALL STEW..SPEZZATINO CON POLPETTE DI SALSICCIA

img_3252SPEZZATINO!!!! The Italian word for STEW…although the word STUFATO means stew also, don’t ask, I don’t have an answer for that.  I think SPEZZATINO sounds nicer.  On the island of Sicily they have a SPEZZATINO culture, over in the Palermo region where they stew meatballs with potatoes.  Sounds like heaven.  A few years ago my friend Rose Marie Trapani, a native of the Palermo, Sicily region talked about her Mamma’s Meatball and Potato stew.  I had to make it. I loved everything about it.  In Sicily they also use the term SPEZZATINO AGGRESSATO DI POLPETTE CON PATATE…more new Italian and Sicilian words to increase your culinary vocabulary!! I like!!!  However, the stew I made last night was BASED on the principles of the Spezzatino Aggressato but I must drop AGGRESSATO from my recipe title.  My meatballs in this recipe are made from Sweet Italian Fennel Sausage Meat.  Into the stew I add Broccoli Rabe, Onions, Potatoes, diced Tomatoes, Mushrooms, Borlotti Beans and a nice red wine from Sicily, from REGALEALI, a NERO D’AVOLA.  What flavors in this stew! Notice I say Sicilian Style only because I created this dish in my kitchen with things from my pantry and fridge that went well together, it’s not a bona fide Sicilian dish.  I try to be careful about my Recipe titles. When I had a bowl of the Spezzatino the next day  I added some ricotta to the mix.  WOW. Not only did it taste better like all stews do the second day but the ricotta was a very tasty addition!  I’d advise making this on one day, and serving it the next.  Truly remarkable Italian-Siclian flavors.  It has that “Grandma” taste..are you with me here? Capisci??? Good.  Now we can start to cook.img_3231

First, we make the POLPETTE DI SALSICCE…the Sausage meatballs, made a bit smaller than a Sunday Sauce meatball.

TIME: 1 1/2 HOURS, prep and cooking                              SERVES: 4

1 LB LOOSE ITALIAN SWEET FENNEL SAUSAGE MEAT

1 BEATEN LARGE EGG

1 CUP STALE ITALIAN BREAD, SOAKED IN MILK AND SQUEEZED

2 TBS CHOPPED ITALIAN PARSLEY

1 CLOVE FINELY MINCED GARLIC

1/4 CUP GRATED PECORINO ROMANO OR PROVOLONE OR CACIOCAVALLO CHEESE

1/8 CUP RED WINE ( A RED SICILIAN, LIKE NERO D’AVOLA FROM REGALEALI IS FANTASTIC)

(do not add any salt to these meatballs as the sausage meat is already salted/seasoned and we are adding grated cheese)

Blend the garlic, parsley, bread with the beaten egg.  When combined, add the sausage meat and blend everything until it is well mixed.  Let it sit for 15 minutes covered, then form into small balls.  Fry the balls in Olive Oil. Reserve in a bowl. You will need to cook in batches.  Deglaze the pan with 1/8 cup of the Red Wine scraping the bits from the bottom of the pan. Pour this over the meatballs.

for the SPEZZATINO:

2 TBS. OLIVE OIL

1 DICED MEDIUM ONION

6 QUARTERED CREMINI MUSHROOMS

2 SLICED CLOVES OF GARLIC

1 DICED AND SEEDED TOMATO

2 CUPS of GREENS (chopped Swiss Chard, broccoli Rabe, Turnip Tops, Escarole, Spinach)

1 CUP of diced peeled POTATOES

2 CUPS OF COOKED BORLOTTI OR CANNELLINI BEANS

1 CUP OF RED WINE

2 CUPS OF CHICKEN STOCK

SALT, PEPPER TO TASTE

In a large heavy bottom pot heat the olive oil.  Add the onions,mushrooms, season with salt and pepper and then add the potatoes.img_3232 Let this cook for about 10 minutes   stirring frequently. Now add the tomato and the greens. Cook for 5 minutes, Add the garlic and when fragrant (about 2 minutes) add the beans.

img_3233  Mix.  Now add the wine first and bring to a boil.  The aroma is amazing at this point. Stir and then add the chicken stock and add stir. Add the Sausage Meatballs and any of the liquid that has collected in the bowl of sausage balls. img_3234Gently stir and bring to a boil again. Then reduce to a simmer.img_3236Now let this simmer until much of the liquid is reduced.  You want a sort of thick stew here rather than a soup (and that’s why it’s a SPEZZATINO!!!). This process should take about 40 minutes.  Keep an eye on this so it gets to the right consistency.  Frequently stir the pot.  When it’s done let it sit at least 3 hours before serving. Next day is even better.img_3238

Before serving, drizzle lightly with Extra Virgin Olive Oil, peperoncino if you like, and of course grated Parmigiano or Pecorino. A hearty bowl of flavors with a Sicilian Twist.  Potatoes and Meatballs in a stew…Sicilian genius and comfort food.  A few other ingredients and it’s Minestrone meats Sicilian Meatball Stew…fantastico!!!  A nice Sicilian Red, like the Nero D’Avola you used in the Spezzatino goes great with it…img_3241

 

 

 

 

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STUFFED ESCAROLE NAPLES STYLE gone ITALIAN-AMERICAN

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Here is a dish that brings together all the mutlicultural flavors that make up the area of Italy known as Naples.  This city was ruled by the Spanish, the Greeks.the Italians, the French, and others and each group left its mark on the city’s architecture, style, and cuisine.  A land of garden treasures,with the gifts from the sea and the mountains, help make this Italian regional food so full of bold and striking flavors.  One of the most popular vegetables in the area is Escarole..or as it was called in my home, “Scharole'”.It was eaten as a side dish, chopped with garlic and oil, or with anchovies, breadcrumbs, hot pepper, raisin and pignoli. It found its way in many soups, notably the Minestra Maritata( Grandma’s meatball soup), or with beans in the famously popular ‘Scarole and beans…This Baroque filled plate stars all of Naples’ finest ingredients…pecorino romano, garlic, raisin, pignoli, anchovy, San Marzano tomatoes, good olive oil, Gaeta Olives(make sure you are using CURED black olives, not ones packed in brine), ground meat and soaked Italian bread..all served over Naples’  popular Pasta Secca…or dried pasta…in this case,
Ziti.

Start this escarole dish with a cleaned head of ‘scarole.  To accomplish this, you must open the head up without breaking any leaves off.  In a large bowl 1/2 filled with cold water submerge the escarole head stem side up.
For some reason, more so than any other fresh vegetable I have cooked with, escarole captures an ungodly amount of grit, sand, dirt deep within its green and white crevasses.  You must let this sit for 15 minutes, then in a colander, rinse the head under running cold water. Empty the bowl, you will see the sand and dirt in it. Fill it back up 1/2 way, and repeat this process 3 times.  Maybe 4.  Give it a final rinse. Then, in a large pot of salted
water, bring it up to a boil then place the escarole in it stem side up and bring to a low boil.  Cook this for a good
20-25 minutes.

Now let this cool in the colander for about 15 minutes.  While
it is cooling, let’s make the filling…a celebration of Naples’ best ingredients.  The choice of the ground meat is up to you…veal is my preference, then pork, lastly beef.  This dish is called in the Napoletana dialect, I MUCILLI, meaning little kittens and you stuff the whole head in the center with the leaves, then tie it all up.  My version is more like Eastern European Stuffed Cabbage, par cooked leaves, turned into individual rolls that are baked in sauce….but we call it Stuffed “Scharole”..   For 1 head of escarole which makes about 20 bundles, use 1/2 lb.ground meat, 1/3 cup grated Locatelli Romano, 1/8 cup raisins, 1/8 cup pignoli, 1 finely minced garlic clove, 1 tsp.red wine, 2 slices of bread, soaked in water and squeezed dry, 2 eggs, beaten, 1/8 cup chopped pitted Gaeta olives,
1 anchovy filet, 1/8 fresh chopped parsley, 1/2 tsp. dried oregano, and 1/2 tsp. chili pepper flakes, 1/2 tsp. salt.
Mix this all together well and let it sit for 10 minutes.

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you will need 1 lb of cut ZITI, cooked till  al dente. Best to make this after the Stuffed Escarole have finished cooking. While you are waiting for the escarole to relax in it’s sauce, just make the macaroni as normal, drain well, make sure it’s, as always, al dente!

Why are we letting this sit?  Flavor melding, it give a chance for the ingredients to give up some of their essential oils and
makes for a tastier end result.
Now take the cooled head of escarole and hold it by the stem, gently, with a knife, cut around the core to release the leaves.
lay them out on a flat clean surface and add about 1 tbs. of the mixture to the stem end of the leaf, then roll them up tuckingthe sides in on the way.  Lay them into a large oiled deep pan.  Continue till you are done. When you are done rolling the “mucilli” bundles, pour some olive oil over them, then 1/2 cup of white wine or stock, then 2 cans of crushed San Marzano tomatoes.  A little salt, pepper, 1 clove of garlic, a sprinkle of oregano,and a shake to the pan.  Cover and bring it to a boil , then lower to a simmer and let cook for 40 minutes on a lowflame.  This will further soften the escarole and let all the flavors get happy.  You can also bake this in a 350 degrees F oven, tightly covered for 1 hour 15 minutes, just check mid way thru that the liquid isn’t drying out.
The mucilli will soak up some of the sauce,not an overly liquid dish when it’s finished, great concentrated flavors…important tip here…DON’T SERVE IT IMMEDIATELY.
Let it sit for about 15 minutes. Serve 3 of the mucilli over a pasta portion, ziti my preference…that has been tossed withpecorino, olive oil and black pepper…pour some of the tomato over it as well…If you are looking for a more authentic Italian dining experience, dress the pasta with some of the sauce and serve first, then have the stuffed escarole rolls as a “secondo”.  (I will depart from authenticity right here..the dish is much better all served together, imho).

Just an afterthought…the reason I like the veal the best is because it’s so very mild that it really tastes like the sauce through and through and allows the ingredients in the filling to be stars of the show as well.  Purely my taste buds.  Another postscript here…the most “authentic” or traditional stuffed escarole contain no meat..it’s pretty much the same ingrdients I’ve used but..no meat.  Feel free to make them that way for a vegetarian/meatless dish…it’s very delicious either way.  Classify mine Italian-American Napoletana.  There’s a mouthful!!  HappyCooking!!

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