← Back to Search Results
sauteeing Italian
Pappardelle with Escarole

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is as simple and as basic as a recipe could be, and all the better for it. I love the way Italians cook greens with their pasta, and often those are the recipes, perhaps thought to be unglamorous, that don’t make it over here. And maybe it’s also the case that non-Italians need a little more persuasion to throw a lettuce into their saucepan. If you can’t get escarole, which is a member of the endive family, use any similar lettuce — curly endive, frisee, or some such. What you want is a robust leaf with an edge of bitterness, and with it I think you need an equally robust pasta. I always go for the thick rough ribbon of pappardelle, but failing that, you might consider rigatoni.

Yield: Serves 4–6

Ingredients

  • 1 tablespoon garlic-infused olive oil
  • 1 teaspoon dried crushed chiles
  • 16–18 cups roughly sliced escarole
  • 1 cup white wine
  • 1 cup water
  • 1 lb egg pappardelle
  • ½ cup chopped parsley
  • ½ cup flaked Parmesan cheese
  • salt to taste
  • 1 long red chile, deseeded and finely chopped, optional

Directions

Put a large pot of water onto boil for the pappardelle.

In another — wide — pan, heat the oil gently with the dried chile flakes, and then add the sliced escarole, stirring to help it wilt down in the oil.

Add the wine and water and partially cover the pan, letting the escarole cook, bubbling away, for about 6 minutes and let the pasta cook in its pan at the same time.

Toss the drained pasta into the cooked escarole (this will be a fairly liquid mixture) and scatter with the parsley and cheese, checking the seasoning as you do so; decorate the top with the fresh red chile if you want enhanced heat and color.


© 2007 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon of added salt per serving.

397kcal (20%)
460mg (19%)
63g
7g
6g (9%)
0g
2g (10%)
2g
1g
7mg (2%)
3g
15g
72mg
688mg
200mcg RAE (7%)
16mg (27%)
194mg (19%)
4mg (23%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-masala American Masala
by Suvir Saran
spice Spice
by Ana Sortun
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
mom-a-licious Mom-a-Licious
by Domenica Catelli
flavor Flavor
by Rocco DiSpirito
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?