The pasta with escarole “Sicilian style” is a simple, but at the same time special, soup. What makes it special, you say? The cubes of seasoned caciocavallo cheese that soften with the heat giving the dish an exquisite flavor. The pasta with escarole is typical of Palermo and in Palermo people always eat it with the conviction that it is a light first course to eat after a great binge, but if you know us a little bit you will certainly know that we are generous in the use of oil and cheese! For this recipe you can use any type of escarole.
Pasta con scarola
Course: PastaDifficulty: Easy4
servings40
minutesIngredients
Escarole 6 bunches
Caciocavallo cheese diced 80gr
Spaghetti 280gr
Salt and Pepper
EVO oil
Directions
- Clean the escarole by removing the inedible parts, then wash the vegetables carefully under running water to remove all soil residue, then cut it about one and a half centimeters wide.
- Put a pot on the fire with enough water to cook the vegetables and as soon as it starts to boil add the escarole. Cook for 15/20 minutes. In the meantime break the spaghetti, as soon as the vegetables are cooked remove, if necessary, the excess water and add the broken pasta, adjust salt, let it cook for the time on the package.
- Dice the caciocavallo cheese. As soon as the pasta with escarole alla siciliana is ready, dress it with the pieces of cheese, plenty of oil and a pinch of pepper. Stir and serve immediately.
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