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Chicken Polpettine in Spicy-Garlic Tomato Sugo over Smoky Cannellini Beans with Escarole

Ingredients 

For the Smoky Cannellini Beans with Escarole

1 pound dried Cannellini or Great Northern beans, soaked overnight

5 quarts chicken or vegetable stock, preferably homemade

1/4 cup any Extra Virgin Olive Oil 

1 small onion diced

4 cloves garlic minced

1 bay leaf torn 

2 heads of escarole, torn

2 smoked turkey wings 

1 tablespoon sweet or hot Spanish smoked paprikasea

salt and fresh ground pepper to taste

 

For the Chicken Polpettine   

2 pounds lean ground chicken or turkey

2 sliced of white or french bread

1/2 cup milk

2 eggs

1 small yellow onion, minced

3 cloves garlic, minced

1 tablespoon ground cumin

2 tablespoons minced flat leaf parsley

1 tablespoon kosher salt

fresh ground pepper to taste

1/3 cup any Extra Virgin Olive Oil

 

For the Sugo

1 28 oz. can of crushed tomatoes

3 tablespoons any Extra Virgin Olive Oil

5 cloves garlic minced

1/2 teaspoon red chili flakes (optional)

1/2 cup white wine

1 teaspoon dried oregano

sea salt & fresh ground pepper to taste 

 

Directions

For the Smokey Cannellini Beans with Escarole

In a heavy 8+ quart stock pot over medium heat saute the onions in the olive oil until translucent.  

Add the garlic and paprika (if using) saute for another minute.  

Add the stock, turkey wings (if using), beans, and bay leaf.  

Simmer for about 1 1/2 hours or until the beans are tender, add the escarole during the last 10 minutes of cooking.

meanwhile... 

For the Chicken Polpettine   

Soak the bread in the milk.

In a large mixing bowl combine the ground poultry, onion, garlic, cumin, parsley, salt and pepper.

Squeeze the soaked bread of excess milk and add to the bowl.  

Mix the contents thoroughly and portion out 1" diameter meatballs. Try using a small cookie dough scoop here

Heat a large skillet over medium -high heat.  

Brown the meatballs in batches until golden, and set aside.  

For the Sugo

Drain all but a small amount of the oil from the skillet used to brown the meatballs.  

Place over medium heat and add fresh olive oil.  

Add the garlic and chili flakes.  

Saute for a minute being careful not to burn the garlic.  

Add the white wine and scrape up any browned bits adhering to the bottom of the pan from the meatballs.  

Reduce the liquid by half and then add the tomatoes, oregano, salt, pepper and reserved meat balls.

Simmer for approximately 20 minutes.  

Taste and adjust seasoning.

To serve this dish as pictured.

Ladle the beans on to a plate and top with a scoop of meatballs and sauce.      

Makes 6 portions

moky Cannellini Beans with Escarole

For the Smoky Cannellini Beans with Escarole

Smoky Cannellini Beans with EscaroleSmoky Cannellini Beans with Escarole




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