Recipe - Scafata Of Lima Beans And Escarole

4 tablespoon Virgin olive oil
4 ounce Pancetta, chopped into, 1/8"
dice
One half md Spanish onion, thinly cut or sliced up
1 teaspoon Chilies, crushed
1 pound Shelled fresh lima beans, or
One half pound Lima beans, soaked and
cooked
One half bn Escarole, in 1/2" ribbons
One half cup Tomato sauce
1 tablespoon Freshly ground black pepper

In a 12 inch to 14 inch saute pan, heat olive oil and pancetta until
pancetta is soft and translucent. Add onion, chilies and lima beans and
cook until onion softens, about 8 to 10 minutes. Add escarole tomato sauce
and pepper and cook until wilted and soft. Serve immediately.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MCRecipe Digest V1 #461 by "suechef@sover.net"
suechef@sover.net on Jan 31, 1997.