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Cook the Book: Pappardelle with Escarole

20080324-nigella.jpgToday's recipe from Nigella Express is for a super easy pappardelle with escarole dish. I've always liked the mixture of a sharp green like escarole along with pasta, and this recipe couldn't be any easier to make than boiling water and doing a little sautéing.

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Pappardelle with Escarole

- serves 4 to 6 -
Adapted from Nigella Express, by Nigella Lawson.

Ingredients

1 tablespoon garlic-infused olive oil
1 teaspoon dried crushed chiles
16 to 18 cups roughly sliced escarole
1 cup white wine
1 cup water
1 pound egg pappardelle
1/2 cup chopped parsley
1/2 cup flaked Parmesan cheese
Salt, to taste
1 long red chile, seeded and finely chopped (optional)

Procedure

1. Put a large pot of water over high heat, and start bringing it to a boil. Meanwhile, in a wide pan, heat the oil gently with the dried chile flakes. Add the escarole, stirring it to wilt in the oil.

2. Add the wine and water; partially cover pan, letting escarole cook for about 6 minutes. Set pasta in the boiling water.

3. Toss drained pasta into cooked escarole (it'll be a fairly liquid mixture), and scatter in the parsley and cheese, checking the seasoning as you do. Sprinkle the top with fresh red chile for enhanced heat and color.

1 Comment:

For me it's all about being prepared - getting all of the items you need out and ready, getting your pots/pans out, a place for garbage, etc.

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