Italiano
Escarole and beans
A tasty (and vegan) recipe from the Campania region’s traditional cucina povera (peasant cuisine) which we pair with a Collio Friulano 2018 Ronco Blanchis
Ingredients for 4 people:
400g dry borlotti beans or 2 cans of cooked beans, 3 heads of escarole (some 700g), 2 garlic cloves, 1 celery stick, chili pepper, salt and extra-virgin olive oil as needed.
Directions:
Soak the dry beans over night. Wash and then boil the beans with the celery stick for around an hour at a low heat. Skip to the next step if you are using canned beans.
Clean the escarole by eliminating the outer leaves and core and rinsing well under cold water.
Use a pot with high sides to brown the two garlic cloves in a generous amount of EVOO and with the chili pepper that has been crushed. Add the beans with a ladle of the water they were boiled in and cook for around ten minutes.
Add the escarole, salt to taste and cook for at least 20 minutes, until the escarole is soft and mixed in well with the beans.
Serve with the trickle of EVOO together with toasted hard bread.
Wine to pair:
(edited by Stefania Vinciguerra)
Collio Friulano 2018 Ronco Blanchis
Intense greenish straw yellow color. Clear and varietal aromas of alfalfa, white peach, hawthorn flowers and hints of fresh almonds. Savory and juicy taste, warm and powerful.
Production Area: the Blanchis hill (ronco) with clay and eocenic marl soil.
Grape Variety: 100% (Tocai) Friulano, growth system Guyot with 4830 vines per hectare.
Harvest: 12th, 15th 21st September with a yield of 8 tons per hectare.
Winemaking: Vinification in stainless steel tanks with soft crushing of the whole grapes. Ageing 6 months in steel vats.
Alcoholic Content: 13,5% vol.
Serving Temperature: 10-12°C.
Suggested Food Pairing: Starters in general, pasta, seafood risotto, shellfish.
