Sign in with Facebook

Join us on
RSS Feed Facebook Twitter

5 April 2017, 07:46
Rossella and Nonna Romana on the Home & Family Show
23 March 2017, 20:20
Rossella and Nonna Romana on Good Morning America
11 January 2017, 11:16
Rossella to be Honored at the NIAF 2017 NYC Gala


The Cookbook

is Here!

Visit my Italy

Meet my Nonne!


Great Gifts in
La Bottega della Nonna

Aprons & Knives


Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes

Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Sautéed Escarole and Cannellini Beans

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by rossella rago,

Sautéed Escarole and Cannellini Beans your social media marketing partner
  • 1/4 Cup Extra Virgin Olive Oil
  • 3 Garlic Cloves Sliced
  • 2-3 anchovy Fillets (optional)
  • Pinch of Red Pepper Flakes
  • 1 Large head of Escarole washed, trimmed and cut into 1 1/2 inch strips
  • 3/4 Cup Chicken Broth
  • 1-16 oz Can Cannellini Beans rinsed your social media marketing partner
  1. Put a large sauté pan with a lid over a medium flame and heat the oil. Add the garlic and cook for about 30 seconds. Add the anchovy and red pepper flakes and sauté until the anchovy breaks down.
  2. Add the escarole to the pan and stir until the wilted, about 2 minutes. Add in the chicken broth and beans and place the lid on the pot. Cook for about 10 minutes or until some of the liquid is reduced. Uncover and cook for an additional 2-3 minutes while stirring with a wooden spoon. 

Get Your

Cooking with Nonna





Get an Apron and some Nonna Knives!

Both are certified by Nonna!

The perfect Holiday gifts for all Foodies

and for your Outdoor Dining!!!

Click HERE! your social media marketing partner