Title: Scafata of Lima Beans and Escarole
Categories: New Text Import
Yield: 1 Servings

4	tb	Virgin olive oil
4	oz	Pancetta, chopped into, 1/8" dice
1/2	md	Spanish onion, thinly sliced
1	ts	Chilies, crushed
1	lb	Shelled fresh lima beans, or
1/2	lb	Lima beans, soaked and cooked
1/2	bn	Escarole, in 1/2" ribbons
1/2	c	Tomato sauce
1	tb	Freshly ground black pepper

In a 12 inch to 14 inch saute pan, heat olive oil and pancetta until pancetta is soft and translucent. Add onion, chilies and lima beans and cook until onion softens, about 8 to 10 minutes. Add escarole tomato sauce and pepper and cook until wilted and soft. Serve immediately.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MC-Recipe Digest V1 #461 by "suechef@sover.net" on Jan 31, 1997.

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