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


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 INFUSED Garlic Olive Oil*
1 small Onion, diced
4 cloves Garlic, minced
1 Bay Leaf, torn
2 heads Escarole, torn
2 Smoked Turkey Wings 
1 TBSP Sweet or Hot Spanish Smoked Paprika
To Taste Sea Salt and Freshly Ground Pepper 

For the Chicken Polpettine

2 pounds Lean Ground Chicken or Turkey
2 slices White or French Bread
1/2 cup Whole Milk
2 Eggs
1 small Yellow Onion, minced
3 cloves Garlic, minced
1 TBSP Ground Cumin
2 TBSP Flat Leaf Parsley, minced
1 TBSP Kosher Salt
To Taste Freshly Ground Pepper
1/3 cup INFUSED Garlic Olive Oil*

For the Sugo

1 28 oz. can Crushed Tomatoes
3 TBSP INFUSED Garlic Olive Oil*
5 cloves Garlic, minced
1/2 tsp Red Chili Flakes (optional)
1/2 cup White Wine
1 tsp Dried Oregano
To Taste Sea Salt & Fresh Ground Pepper

*can also use INFUSED Madagascar Black Peppercorn Olive Oil, or any other INFUSED Oil of your choice.


For the Smokey Cannellini Beans with Escarole

In a heavy 8+ quart stock pot over medium heat, saute the onions in the INFUSED Garlic 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.

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 for this.

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

Makes 6 Servings. 

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