In this stew, escarole (“shcadall”, as the Campos call it) is simmered with pieces of pecorino romano cheese, whose taste provides a nutty counterpoint to the spicy sausage and creamy beans.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
- 2 tbsp. extra-virgin olive oil
- 1 1⁄3 lb. hot Italian sausage links, cut into 2" pieces
- 2 cloves garlic, chopped
- 3 (15-oz.) cans cannellini beans, drained (liquid reserved from 1 can)
- 1⁄4 cup roughly chopped flat-leaf parsley
- 1 pinch crushed red chile flakes
- Kosher salt and freshly ground black pepper
- 6 cups chicken stock
- 2 lb. escarole, thinly sliced
- 1 (4-oz.) piece Pecorino Romano (half thinly sliced, half finely grated)
- Heat the oil in a large wide pot over medium-high heat. Add the sausage and cook until brown all over, 12–15 minutes. Using a slotted spoon, transfer sausages to a plate, leaving fat in pot. Reduce heat to medium-low, add garlic, and cook for 30 seconds. Add beans and their liquid, increase heat to medium-high, and cook until hot, 5–7 minutes. Add sausages, parsley, pepper flakes, and salt and pepper to taste. Reduce heat to medium-low and simmer briefly.
- Meanwhile, bring stock to a boil in a large pot. Add escarole, reduce heat to medium-low, and add sliced Pecorino. Simmer until escarole is completely wilted, 4–5 minutes. Stir escarole mixture into bean mixture. Cook, partially covered, until thickened slightly, about 1 hour. Serve with remaining cheese.