Italian
Bean and Escarole Finger Food Soup
by Giallozafferano · 2.9M subscribers on YouTube
A playful finger food version of the classic Neapolitan bean and escarole soup. Canned chili beans are heated and paired with slowly stewed escarole, then served on smoky paprika crostini and finished with a spicy oil drizzle.
- Difficulty
- easy
Ingredients
9 items- 400 gScarole
- 410 gChili Beans Mexican stylecanned
- 1 pcsGarlic
- 1 pcsChili Pepper
- Fine Saltto taste
- Extra Virgin Olive Oilfor cooking the escarole
- 4 pcsBreadslices
- Paprika affumicatasmoked
- Salsa piccante(optional) — for the spicy oil
Method
- Heat the chili beans in a pan over medium heat, stirring occasionally.
- Prepare the escarole: remove the central core and wash thoroughly.
- In a pot, add a drizzle of oil, the garlic clove, and the chili pepper. Add the escarole and stew for 30–50 minutes until tender. (Alternatively, blanch for a minute to reduce bitterness, then sauté with oil, garlic, and chili.)
- Prepare the crostini: slice the bread, drizzle with oil and smoked paprika, then toast in the oven until golden.
- Prepare the spicy oil: mix a few drops of hot sauce with extra virgin olive oil.
- Assemble: place the stewed escarole on the crostini, top with the chili beans, and drizzle with a few drops of spicy oil.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
