Escarole soup with pancetta and garlic toast from Almonds, Anchovies, and Pancetta: A Vegetarian Cookbook, Kind Of (page 151) by Cal Peternell

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lepa on November 16, 2018

    This received very positive reviews from everyone. It was different from other escarole soups I've made, as it's a bit more complex and the egg adds a nice creaminess. I was a bit confused by the recipe, which directs the cook to set aside the pancetta after rendering the fat but never says whether it should be added back in. Mine was a bit too chewy (and off-putting) so I discarded it after rendering. While I'm an experienced cook, I mostly cook pescetarian and am new to cooking with pancetta so realize I may have goofed. In any case, this soup is good!

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