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

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Created by rossella rago,
none
Description

Sautéed Escarole and Cannellini Beans
 

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Ingredients
  • 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
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Directions/Steps
  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. 

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