Scafata of lima beans and escarole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Virgin olive oil |
| 4 | ounces | Pancetta, chopped into |
| 1\\8 inch dice | ||
| ½ | medium | Spanish onion, thinly sliced |
| 1 | teaspoon | Crushed chilies |
| 1 | pounds | Shelled fresh lima beans or |
| ½ | pounds | Soaked and cooked |
| ½ | bunch | Escarole, cut into 1/2inch |
| Ribbons | ||
| ½ | cup | Tomato sauce, recipe follows |
| 1 | tablespoon | Freshly ground black pepper |
Directions
In a 12 inch to 14 inch saute pan, heat olive oil and pancetta until pancetta is soft and translucent. Add onion, chilies and lima beans and cook until onion softens, about 8 to 10 minutes. Add escarole tomato sauce and pepper and cook until wilted and soft. Serve immediately.
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