On an (Esca)role
Tuscan White Bean and Escarole Soup (Acquacotta)
Our version of acquacotta, one of Italy’s traditional vegetable soups, features creamy cannellini beans, tender fennel, and faintly bitter escarole. Though acquacotta translates to “cooked water,” we used chicken broth and amped up the flavor with a soffritto, a mixture of sautéed onion, celery, and garlic. A food processor made quick work of finely chopping these ingredients as well as the canned tomatoes that flavor the broth. Aromatic parsley, oregano, and fennel fronds gave our soup its distinctive taste. Finally, we thickened the broth with a mixture of the bean canning liquid and egg yolks and ladled our finished soup over toasted bread, turning a humble vegetable soup into a hearty one-bowl meal.
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Warm Winter Salads
by Steve Dunn
Spinach is the typical choice for tossing with a warm vinaigrette, but there are plenty of other contenders. I wanted to build a satisfying main-course wilted-green salad featuring a few lettuces that don’t get as much attention: frisée, the curly star of French bistro salad; ruffled escarole; and frilly chicory. I hoped that each (or a combination thereof) would soften under a hot dressing and be a unique, robust canvas for all sorts of bold, flavorful ingredients.