Beans and Greens

Escarole and beans, Passannante style also from Cafe Capriccio.
unlike anything you have ever tasted.

Ingredients:
1 head escarole, cleaned and chopped
1 tablespoon garlic, chopped fine
2 tablespoons bacon fat with or without bacon chips
2 tablespoons olive oil
12 ounces chicken broth; canned broth is fine
12 ounces of white beans; great northern beans in a can are excellent, have faith
Pecorino Romano cheese

Saute greens in olive oil and bacon fat for three minutes;
turn greens several times. Add garlic, cook a minute or two.
Add chicken broth and beans together. Cover and cook about three minutes

When greens are tender, serve in bowls. Sprinkle with grated Pecorino Cheese.

Filetto di Pomodoro

This is from a fabulous restaurant in Albany, Cafe Capriccio. incredible and simple.
The best tomatoes to use are called 'San Marzano', from the region around Napoli-- and available in cans. Save your fresh tomatoes for salads. When you want a dish of pasta, there is nothing better than Italian plum tomatoes in the can, on your pantry shelf.

Ingredients:
4 cups San Marzano tomatoes
3 tablespoons olive oil
4 cloves chopped garlic
4 tablespoons chopped fresh basil
salt & pepper to taste
3 tablespoons chopped parsley


Procedure:
Crush the tomatoes with your hands, discard bitter core, skins & seeds
Heat olive oil in a pan for about 30 seconds
Add garlic to the olive oil, sautes for 30 seconds; don't burn the garlic
Add tomatoes, herbs and spices . Simmer uncovered for about 5 minutes--10 minutes tops.
Cook your favorite pasta and toss it in the sauce, leaving a little extra for the top.