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.
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My biggest liability in the kitchen is my extreme pokiness at doing pretty much everything. Chopping onions, thinking through recipes, and (especially) washing vegetables—I’m just not speedy. Cookbooks that list prep times always make me laugh (a little tightly) because no matter how realistic they claim to be, the authors seem to have at their disposal either a team of prep cooks (and multiple sinks) or magic instant vegetable washing techniques they have forgotten to share. Confronted with a mountain of kale to wash or carrots to peel, I usually cope by trying to convince myself that the task at hand is meditative and even enjoyable. This works on the weekend but is a harder sell on Wednesday night. So why did I try to make Marcella Hazan’s Baked Escarole Torta—bread stuffed with sautéed escarole, a recipe I had been eyeing for years—on a night when I had about five thousand other things to take care of?
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