- 2 heads escarole, cut and washed
- 2 Tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic minced
- 5 Tbsp butter
- ¼ tsp red pepper flakes
- ¼ cup grated cheese
- 1/3 cup salami (pancetta or sausage)
- 2 cups chicken broth
- 2 cans cannellini beans, drained
- 10 oz Aleia’s Plain Stuffing Cubes
- 8 oz. Aleia’s Parmesan Croutons
- 2 cups mozzarella cheese, shredded
- Salt & pepper to taste
- 9” x 13” x 2” baking dish
- Preheat oven to 350°
- Place stuffing cubes in a large bowl.
- Grease a baking dish.
- Cut the stems off the escrow and cut into bite-sized pieces. Rinse well.
- Add to a large pot of water. Boil until escarole is tender, about 20 minutes. Then drain.
- In a large skillet, heat the oil over medium-high heat. Add the onion and cook for five minutes.
- Add garlic and season with salt and pepper. Continue cooking for 3 more minutes.
- Add 4 Tbsp of the butter and the red pepper flakes. Stir until the butter is melted. Mix in the escrow, 1/4 cup grated mozzarella cheese, salami, broth, and beans. Stir to combine well.
- Remove the pan from the heat and pour the mixture over the stuffing cubes. Toss lightly to combine.
- Spoon the mixture into a greased casserole dish.
- Sprinkle mozzarella cheese on top, pressing the cheese into the casserole.
- Add the parmesan croutons over the top and gently press them into the casserole, but not all the way down, so that the tops of the croutons can toast while it bakes.
- Bake at 350° for 30 minutes, or until desired brownness is achieved.
- 2 cups Aleia’s Plain Stuffing cubes
- 2 Tbsp of melted butter
- 2 Tbsp of grated parmesan cheese
- salt and pepper to taste
Combine to coat the cubes, and then add the cubes on the top of the casserole.