| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Spanish |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil |
| 4 |
oz |
Pancetta, chopped into, 1/8" dice |
| 1/2 |
md |
Spanish onion, thinly sliced |
| 1 |
ts |
Chilies, crushed |
| 1 |
lb |
Shelled fresh lima beans, or |
| 1/2 |
lb |
Lima beans, soaked and cooked |
| 1/2 |
bn |
Escarole, in 1/2" ribbons |
| 1/2 |
c |
Tomato sauce |
| 1 |
tb |
Freshly ground black pepper |
INSTRUCTIONS
In a 12 inch to 14 inch saute pan, heat olive oil and pancetta until
pancetta is soft and translucent. Add onion, chilies and lima beans and
cook until onion softens, about 8 to 10 minutes. Add escarole tomato sauce
and pepper and cook until wilted and soft. Serve immediately.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #461 by "suechef@sover.net"
<suechef@sover.net> on Jan 31, 1997.
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