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Scarola e Fagioli (E .../ Naples & Campania




Escarole and Beans
Escarole and Beans is atypical dish in Naples’ region
Escarole is a variety of endive. This dish with escarole and beans was also called Pignato Magro, in contrast to another dish called Pignato Grasso , the latter better known as Zuppa Maritata . The adjective magro (thin) due to the fact that it was a poor dish because there is no meat; therefore it was a dish of the poor people, that used for its preparation the outer part of the endives normally destined to hens.

Ingredients for 4 people:

  • ½ kg of white beans
  • 4 bundles of escarole
  • 2 cloves of garlic
  • 100 gr. of lard
  • 1 celery stalk
  • oil, salt and peppers

Soak the beans for a whole night, then boil them in salted water with a clove of garlic and celery over very slow and continuous heat.
Clean the endives and blanch in a little salted water . Gently squeeze, then stir fry them in a pan with olive oil and chopped garlic and lard. Add the cooked beans with a little of their water and cook for 15 minutes.

Escarole and Beans

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