On Tap Oil & Vinegar Recipe Detail

Chicken Polpettine

in Spicy Garlic Tomato Sugo over Smokey Cannellini Beans with Escarole with Extra Virgin Olive Oil

Ingredients:

Smoky Cannellini Beans with Escarole

• 1 lb dried Cannellini or Great Northern beans, soaked overnight
• 5 quarts chicken or vegetable stock
• 1/4 cup Extra Virgin Olive Oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 bay leaf, torn
• 2 heads of escarole, torn
• 2 smoked turkey wings or 1 Tbsp sweet or hot Spanish smoked paprika
• sea salt and fresh ground pepper to taste (try our Smashed Peppercorn Sea Salt blend)

Directions:

In heavy 8+ quart stock pot over medium heat, sauté onions in olive oil until translucent. Add garlic and paprika (if using), sauté another minute. Add stock, turkey wings (if using), beans, and bay leaf. Simmer about 1 1/2 hours or until beans are tender, add escarole during last 10 minutes of cooking.

Meanwhile, make polpettine...

Ingredients:

Chicken Polpettine

• 2 lb lean ground chicken or turkey
• 2 slices white or french bread
• 1/2 cup milk
• 2 eggs
• 1 small yellow onion, minced
• 3 cloves garlic, minced
• 1 Tbsp ground cumin
• 2 Tbsp flat leaf parsley, minced
• 1 Tbsp kosher salt (try our Flor de Sal)
• fresh ground pepper to taste
• 1/3 cup Extra Virgin Olive Oil

Directions:

Soak bread in milk. In large mixing bowl combine ground poultry, onion, garlic, cumin, parsley, salt and pepper. Squeeze soaked bread of excess milk and add to bowl. Mix contents thoroughly and portion out 1" diameter meatballs. (Use small cookie dough scoop.)

Heat large skillet over medium-high heat. Brown meatballs in batches until golden and set aside.

Ingredients:

Sugo

• 28 oz. can crushed tomatoes
• 3 Tbsp Extra Virgin Olive Oil
• 5 cloves garlic, minced
• 1/2 teaspoon red chili flakes (optional)
• 1/2 cup white wine
• 1 teaspoon dried oregano
• sea salt & fresh ground pepper to taste (try our Smashed Peppercorn Sea Salt blend)

Directions:

Drain all but small amount of oil from skillet used to brown meatballs. Place over medium heat and add fresh olive oil, garlic, and chili flakes. Saute 1 minute being careful not to burn garlic. Add white wine and scrape up any browned bits on bottom of pan from meatballs. Reduce liquid by half, then add tomatoes, oregano, salt, pepper, and reserved meat balls. Simmer approximately 20 minutes. Taste and adjust seasoning.

To serve: ladle beans on plate and top with scoop of meatballs and sauce.
Makes 6 hearty portions.