CHICOPEE, Mass. (Mass Appeal) Looking for two delicious dishes? Michael Tesoro the Owner and Chef at Ooma Tesoro’s Marinara showed us how to make Minestra di Fagioli e Scarola (Escarole and Beans) and Piselli e Pancetta (Peas and Pancetta).
Minestra di Fagioli e Scarola (Escarole and Beans)
A southern Italian classic dish on its own or as a side dish in any season.
- 2 heads of escarole
- 2 cups of cannellini beans
- 1 quart or chicken or vegetable broth
- 4 gloves garlic
- 4 tablespoons of extra virgin olive oil
- Pinch of crushed red pepper flakes
- Salt and black pepper
Rinse cannellini beans thoroughly and set aside. Saute garlic in the extra virgin olive oil until the garlic becomes golden brown. Add cannellini beans to the pan on high heat until the beans are covered in the garlic olive oil mixture, add a pinch of crushed red pepper flakes and add the broth. Bring to a quick boil and add all of the escarole, salt and pepper and cover for 5 minutes. Serve in a soup bowl with a piece or two of crusty bread.
Piselli e Pancetta (Peas and Pancetta)
A year-round favorite that is quick to the table and light on the pocket.
- 1/4 lb pancetta
- 2 cups of snap peas
- 2 sweet onions
- salt and black pepper
- fresh Italian parsley
Slice the Pancetta into 1/4″ cubes and add to a hot frying pan. Once the fat begins to melt, add two sweet onions chopped. Continuously stir until the Pancetta is brown with a slight crispiness to the corners, and the onions are translucent and about to caramelize. Set aside until the other dishes are nearly ready to be served, add the peas to the mixture on high heat for 5 minutes. Stir several times until the peas and the pancetta and onions integrate. Ready to serve while the peas are still firm.