Italian Wedding Soup
If you don’t want to use the white center of the escarole, start with two heads and just use the dark green parts. The pale inner portion can be served in a salad or cooked in a number of ways. I like to divide up the work over two days, making the broth on the first day and the remainder on the second day. It’s perfectly feasible to do it all on the same day, however. I always keep a stash of rinds from Parmigiano Reggiano and Pecorino cheeses in the freezer. They add great flavor to broths, beans, and an array of other dishes.
Servings |
Prep Time |
18people |
1hour |
Cook Time |
Passive Time |
5hours |
2hours |
Servings |
Prep Time |
18people |
1hour |
|
Cook Time |
Passive Time |
5hours |
2hours |
|