PrintCook the Book: Pappardelle with Escarole
Today'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.
Win 'Nigella Express'
As is always the case with our Cook the Books, we're giving away a number of them this week. Enter to win Nigella Express »
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.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
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.
pbannist at 11:38PM on 03/25/08