Zuppa di Scarola, Fagioli e Pollo
(Escarole, Bean and Chicken Soup)
2 Heads Escarole 3 Med. Chicken thighs 1/4 Cup Olive oil - Extra Virgin 1 Quart Chicken stock or broth 2 Cans Cannellini Beans - 14 Oz. 2 Lg. Eggs Salt &Pepper
To Taste 1/2 Cup Parmesan cheese - freshly grated
Roast the Chicken thighs at 450 degrees F. for about 30 minutes, or until the skins are caramelized. Allow to cool for a few minutes, then cut all the meat from the bones. Discard the bones.
Wash the escarole, then cut the escarole into strips of about 2" wide. Boil a pot of water large enough to hold all of the escarole. Add the escarole to the pot and cook for about 5 minutes. Drain the escarole, squeeze dry. Fry the escarole in olive oil (extra virgin) for 2-3 minutes, then add the chicken pieces. After 15 minutes add the chicken broth, and simmer for an additional 15 minutes.
Add the two cans of cannellini beans, and cook 15 additional minutes.
Beat 2 eggs with a little salt. While stirring the soup vigorously, add the eggs in a slow stream to the pot, stirring all the time. Cook for 5 minutes.
Serve the soup garnished with a generous helping of Parmesan cheese.
Last updated on:11/25/04 07:02:21 PM