Stufato di Scarola 1

Stufato di Scarola 1
Escarole Stew with Meats
and an Egg Pie

4 Tbls Olive Oil
6 cloves of Garlic (cut in half)

1 1/2 lbs Lamb Neck for Stew (bone in)
4 Sweet Italian Sausages
2 lbs Chicken (cut in 8 - 10 pieces) (with bones)

16 cups Water

1 cup Onion (finely chopped)

4 medium Carrots (cut into 1" pieces)
2 ribs of Celery (cut into 1" pieces)
1/2 tsp dried Oregano
1/2 tsp ground Cinnamon
1/2 - 1 tsp Salt
1/4 tsp ground Black Pepper
1 Tbls Tomato Paste (dissolved in 1 cup of Water)

3 large heads of Escarole (about 2 lbs)
   (thoroughly washed)
         (cut into very large pieces, root end removed)
enough Cold Water to cover Escarole
1 tsp Coarse Salt

6 Eggs (beaten)
1 cup Pecorino Romano Cheese (grated)
1 cup Parsley (finely chopped)

Toasted Crusty Italian Bread

1. Heat large frying pan, add 4 Tbls Olive Oil, Add Garlic.
   When Garlic begins to change color, remove and discard.
   Begin adding Lamb, Sausage, then Chicken in batches.
   Turn the meats frequently to brown on all sides.
   Remove to a platter to drain excess oil.

2. Drain Oil from the pan and discard.
   Scrape the excess meat drippings from the pan and discard.
   Do NOT wash the pan. You will use it again in Step # 4.

3. Placed browned and drained meats in a large pot.
   Add 16 cups of Water, bring to boil, boil gently uncovered 15 minutes.
   Foam will begin to float on the surface.

4. Meanwhile, add Onion to frying pan, saute slowly, until golden.

5. After the meat has been boiling for about 15 minutes,
   skim off the foam and discard.
   Add sauteed Onion.
   Add Carrots, Celery, Oregano, Cinnamon, Salt, Black Pepper
   & dissolved Tomato Paste. Stir once.
   Return to boil, lower heat, simmer partly covered 2 1/2 hours.

6. Meanwhile wash the Escarole thoroughly in cold water.
   When you see no more sand,
   place Escarole in large pot with ample cold water to cover
   Stir in 1 tsp Coarse Salt, set aside to soak.

7. After the Meats have boiled for 2 hours,
   drain the soaking Escarole,

         replace with fresh Water to cover
   bring to boil,
   boil gently un-covered for 2 - 4 minutes.
   When escarole has softened a bit, drain, set aside.

8. If you followed the above timing, the Escarole should be ready
   when the Meats have cooked for 2 1/2 hours.
   Add the Escarole to the Lamb pot, pressing it down into the meat.

9. Mix the Eggs, grated Cheese & chopped Parsely in a bowl.
   Carefully lower bowl into pot, tipping it gently
   slowly pouring the Egg mixture on top of stew.
   Do NOT pour too quickly. You want the egg mixture to float on top.

10. Adjust heat to very low, cover pot, simmer stew about 10 - 15 minutes,
   OR until the Egg mixture has completely set.

11. When Egg mixture has set,
         remove stew from heat. Let sit about 5 minutes.
   Place a slice or two of toasted Italinan bread in a large soupbowl.
   Cut a piece of Egg pie, place in bowl.
   Dig down to bring up Meat & Escarole, place in bowl.
   Ladle some of the broth with each serving.
   (It is possible, but very difficult, to transfer everything
   (to a Large serving bowl - you will make a mess of the Egg pie!)
   (It is more convenient to serve directly from the pot, family style.)