Mmmm, so smoky. In this lightening quick recipe, fire roasted tomatoes and pancetta come together in a perfect marriage of smoky flavors. It’s spoon-lickin’ good!
Crisp 1/3 cup of chopped pancetta in a sauce pan over medium heat, then add tomatoes. When hot, add 1 cup of chopped escarole and allow to wilt slightly before serving. The slightly bitter flavor of escarole balances the creamy beans – delicious! Pair with your favorite Chianti.
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