Escarole Recipe
An Escarole Recipe
with Pancetta, Pasta & Brie
I made this Escarole recipe with pasta and pancetta for a friend of mine that I haven't seen for fifteen years. I created this recipe as my friend explained how much he loved pasta but didn't want a red sauce and how he didn't like pesto pasta.
And he calls himself ITALIAN!
Actually, there are so many Italian pasta recipes that don't include tomato sauces or as much as I love them, pestos.
So, I broke out the family vault of Italian cook books and put together an amazing meal of what is fresh and delicious and most importantly, available.
Just like in the old country.
When I went to the gourmet market I found some fresh Escarole. That's all I need to see. I put the rest of the ingredients together in my head and I was off to begin my creation.
Escarole Recipe with Pasta and Brie Ingredients:
- 1 lb pasta al ceppo. Find it on my pasta shapes page.
- 1 lb pancetta, thinly sliced into strips
- 1 shallot, very thinly sliced and then chopped
- 1 lb escarole
- 1 lb brie or soft, rich flavored cheese with the rind removed and cut into 1 inch chunks.
- 3 Small cloves of garlic, crushed
- 1 thinly sliced shallot
- Olive oil, enough to coat the pan
- Lots of freshly ground pepper to taste. Be generous.
- A few splashes of white wine
Escarole Recipe with Pasta and Brie Instructions:
Although this meal has a touch of pancetta to add flavor to the meal it is in my mind, one of the best vegetable pasta recipes out there.
Unique, colorful and amazing!
I sliced the pancetta into thin ribbons because of the pasta shape I used and because I didn't want them to be little pieces. I thought it would look and taste better if they had more of a presence.
I think it was a great choice! Especially for this escarole recipe with pasta and pancetta.
When all the ingredients were prepped then I started my boiling water so I could cook my pasta perfectly.
Then I began by coating a pan with Olive oil and cooking the pancetta until it was slight crisp.
The juices and fat of the pancetta made a perfect base to add the shallots and garlic. Saute until fragrant and tender. Splash with the white wine and turn up the heat to deglaze the pan.
Toss in all the escarole and reduce the heat to medium. Saute until wilted and tender. It will reduce to half the size.
Now is a good time to remove the pasta from the heat and drain.
IMMEDIATELY ADD THE PASTA TO THE SAUTE PAN. It's fine if the pasta isn't drained completely.
Toss in the chunks of brie right on top of the pasta.
Remove from the heat and stir together until all the ingredients are blended.
Before serving crack fresh pepper into the dish and stir.
It was a creamy, salty, every so slightly bitter sweet dish and occasion. Totally appropriate for seeing a friend after so many years had past.
When I create an Italian pasta recipe for a friend it's more important to me that they walk away loving the meal so talk to them and find out what they like. Nothing makes me happier then someone sitting at my dinner table saying, "that is exactly what I was hoping for. It was perfect!". I think that's what every chef hopes for when they put the heart into a meal.
That is where my favorite saying comes from and what inspires me to create amazing meals. So alway remember
Vivere, Amare, Ridere e Mangiare Bene
Live, Love, Laugh and Eat Well!
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