Escarole, Beans & Pork Soup

  Zuppa di Scarola, Fagioli e Maiale (Serves about 6)

• 2–2½ cups cooked pork butt, bite-size pieces
• 1 large head escarole, chopped and washed
• 1 can cannellini beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 2 tbsp extra-virgin olive oil
• 1 small, sweet onion, diced
• 4 cloves garlic, thinly sliced
• ½ cup dry white wine
• 6 cups chicken broth
• 1 Parmesan rind
• ¼–½ tsp red pepper flakes
• ¼ tsp ground fennel
• ½ tsp dried oregano
• Salt and black pepper
• ½ cup GF orzo, cooked separately just until al dente
• ½ cup freshly grated Parmesan, plus more for serving
• 1–2 tbsp fresh Italian parsley, chopped
• ½ tsp fresh lemon zest, plus a small squeeze of lemon

Heat the olive oil in a large soup pot. Add the onion and cook for about 5 minutes, until softened. Add the garlic, red pepper flakes and ground fennel. Cook for about 30 seconds, just until fragrant.

Pour in the white wine and simmer for 2–3 minutes, scraping up anything from the bottom of the pot and allowing the wine to reduce slightly.

Add the chicken broth, Parmesan rind, oregano and a little black pepper. Bring to a gentle simmer.

Stir in the beans. Remove about ¾ cup of the beans along with a little broth, mash until creamy, then stir them back into the pot. This gives the broth a slightly creamy texture without making the soup thick.

Add the escarole in batches, stirring as it wilts. Gently simmer for 8–10 minutes, until tender.

Stir in the cooked pork and gently simmer for another 8–10 minutes, just long enough to heat the pork through and allow its flavor to blend into the broth.

Remove the Parmesan rind. Stir in the grated Parmesan, parsley and lemon zest. Taste before adding salt, since the pork, broth and Parmesan may already provide plenty. Add a small squeeze of fresh lemon only if the soup needs a little more brightness.

Spoon some cooked GF orzo into each bowl and ladle the hot soup over it. Finish with freshly grated Parmesan and black pepper.

Tip: Keep the cooked GF orzo separate from the soup, especially if you expect leftovers. Add it to each bowl as you serve so it doesn't absorb the broth or become too soft overnight.

Italian Sunday Gravy

 

• 2 tbsp extra-virgin olive oil
• 2 lb. pork shank, ribs, or pork butt
• Salt & black pepper
• 1 small, sweet onion, finely diced
• 5 garlic cloves, thinly sliced
• Pinch red pepper flakes
• 2 (28-oz) cans crushed tomatoes
• 1 (24–25 oz) bottle passata
• 3 tbsp tomato paste
• ½ can water to start — add more only if needed
• 2 bay leaves
• 1 tbsp. chopped parsley
• Small pinch sugar, optional
• 1 lb. hot Italian sausage
• 1 lb. sweet Italian sausage
• 1 batch meatballs (recipe below)

Brown the pork. Heat olive oil in a large Dutch oven. Season pork with salt and pepper and brown well on all sides. Remove to a plate.

Lower heat to medium-low. Cook onion about 5 minutes until soft. Add garlic and red pepper flakes; cook 1 minute. Stir in tomato paste and cook 1–2 minutes.

Add crushed tomatoes, passata, water, bay leaves and parsley. Season with salt and pepper. Add a tiny pinch of sugar if the tomatoes taste acidic. Return pork to the pot and add the sausages and prepared meatballs.

Bring just to a simmer. Cover with the lid slightly ajar and cook on very low heat for about 3 hours, stirring every 20–30 minutes. Keep the gravy at a very gentle simmer so the bottom doesn't burn. 

When the pork is very tender, remove bay leaves and any pork bones. Taste and adjust salt.

Make the Meatballs

• 2 lb. ground meat — beef/pork/veal combination
• ¾ cup Italian breadcrumbs (can be GF)
• ¾ cup grated Grana Padano cheese
• 1 tbsp chopped parsley
• 1 garlic clove, finely grated
• About 2 tsp finely grated onion
• 1 tsp salt
• ¼ cup whole milk (can use almond milk)
• 2 eggs

Heat oven to 450°F. Line 1 sheet pan with parchment.

Mix breadcrumbs, cheese, parsley, garlic, onion and salt. Add milk or almond milk and eggs and mix.

Add ground meat and gently combine. Don't over mix. Form into meatballs, about ¼ cup each, and place on the sheet pan.

Bake 7 minutes, turn them over, then bake another 7 minutes.

Put the browned meatballs directly into the Sunday gravy. They'll finish cooking and become tender while the gravy simmers. The meatballs do not need to be fully cooked in the oven because they'll finish in the sauce.

Serve: Toss cooked pasta with some gravy. Serve with the pork, sausage and meatballs, plus grated Pecorino Romano and ricotta.

Top Pasta Choices: Rigatoni, Ziti, Penne, Cavatappi