Autumn 7 Menu

Escarole in Tomato Brodo with Parmigiano (Vegetarian)

1 pint jar

Escarole is one of the classic and deeply nourishing greens that is prized in Europe but sadly lacking in the American diet. Escarole's tender leaves have a hint of bitterness which is balanced in this dish by braising it in tomato broth with bay leaves for a rich and delicious "brodo." It is finished with grated Parmigiano Reggiano and black pepper. Add beef or chicken broth and re-season for a soup, or try serving it over polenta, rice, or pasta. Also great with Italian sausage or your favorite white fish.

Ingredients: escarole,* onions,* tomato puree and paste,* Parmigiano Reggiano,* olive oil,* Celtic sea salt, garlic, black pepper,* bay leaves* . (*=organic)

Recipe is vegetarian, gluten-free, GAPS Diet-friendly, and contains Parmigiano Reggiano.

Product tags
$1.50 Glass Deposit
Online ordering not available; Menu reopens Sunday mid-day