Some of my family members requested escarole and beans with corn pizza for dinner last night - it’s one of their favorites and who can blame them! It is a Neapolitan soup that my family has enjoyed for centuries. A simple, delicious, nutritious, warm and welcoming dish that always brings back memories of my nonna’s kitchen. In Campania, a region in southwestern Italy, it is considered a classic peasant dish because the rustic flavors bring to the table all of the authenticity of the past. This dish lacked meat so it was considered a dish of the most destitute. Destitute or not, it will amaze you with all its goodness. It’s also nutritious and healthy, where the sweetness of the cannellini beans meets the bitter taste of escarole, and is served with delicious and crunchy baked corn pizza. Flawless!
This family recipe and other traditional recipes that have been converted into gluten-free deliciousness can be found in our book: 'Pasqualina’s Table, Our Italian Family Traditions …The Gluten-Free Way' available on Amazon 👉 https://amzn.to/2VlbNj9
For a second dish, we made another favorite - pan-seared pork chops with a side dish of potatoes and onions straight from the garden. This delectable recipe is made with white wine, rosemary, peppercorns and olive oil. A simple dish that is easy to prepare and is enjoyed by all.
Below are recipes for the pan-seared pork tenderloin and crispy roasted potatoes and onions:
PAN-SEARED PORK CHOPS
Yields: 6 portions
Prep time: 10 min
Cooking time: 60 min
1 lb 14 oz boneless port tenderloin (about 7)
1/2 cup gluten-free all-purpose flour (can sub with regular flour if not GF)
1 cup white wine (can substitute with red wine)
2 sprigs fresh rosemary
1/4 cup extra virgin olive oil
Salt to taste
Black peppercorns to taste
Evenly flour pork tenderloins on both sides and set aside.
Using a large, high-sided sauté pan, heat olive oil then add pork and brown over medium-high heat for 2 minutes on each side, turning the pork with kitchen tongs and not a fork in order not to release the juices of the tenderloins.
When pork is browned, add the white wine, salt and peppercorns. Cover the pan and cook for about 2 to 3 minutes. Turn the pork and continue cooking covered for another 2 to 3 minutes.
CRISPY POTATOES AND ONIONS (JUST THE WAY WE LIKE THEM 😊)
Yields: 6 portions
Prep time: 15 min
Baking Time: 45 min
2 pounds white and yellow potatoes (about 6 medium), peeled (or not), rinsed, dried and cut
3 to 4 medium white onions, peeled and cut into slices
3 garlic cloves, whole
3 sprigs of fresh rosemary
Sea salt to taste
Ground black pepper to taste
2 to 3 tablespoons Extra Virgin Olive Oil plus more for drizzling
Preheat oven to 350 degrees F and prepare a large baking sheet lined with parchment paper.
In a large mixing bowl, add potatoes, onions, garlic, rosemary, salt, pepper, and olive oil. Mix well in order to evenly spread the aromas. Transfer to the prepared baking sheet trying and spread out evenly. Add a drizzle of extra virgin olive oil and bake for about 35 to 40 minutes, then turn on the broiler for 5 minutes to brown the potatoes.
* If you want to flavor this side dish even more, add cherry tomatoes, capers and olives. It’s absolutely devine!
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