The Best Cheeses To Compliment Escarole Soup

Escarole soup is a classic Italian dish, often served as a hearty weeknight meal. The soup is typically made with escarole, a leafy green vegetable in the chicory family, which is cooked until soft and wilted. While the soup simmers, pasta is cooked separately and then combined with the soup. The type of cheese used in escarole soup is important and can vary depending on the recipe. Some recipes call for Parmesan cheese, while others suggest Pecorino Romano, a hard, salty Italian cheese made from sheep's milk. This cheese is commonly used in Sicilian and Southern Italian cooking and adds a perfect complement to the soup.

Parmesan cheese is a classic choice

When making escarole soup, adding the rind of the parmesan cheese adds an extra level of flavor. It is best to not skip the rind as adding it (or at least a big hunk) to the soup is a big flavor booster.

Parmesan cheese is also a versatile ingredient that can be used in various ways in escarole soup. For example, it can be grated and sprinkled on top of the soup just before serving, or added to the soup whole to simmer and add depth of flavor.

In addition to its flavor contributions, Parmesan cheese also has some health benefits. It is a good source of protein and calcium, and its healthful balance of unsaturated fats makes it a nutritious choice.

However, it is important to note that Parmesan cheese is not the only cheese that can be used in escarole soup. For example, Pecorino Romano, a hard, salty Italian cheese made from sheep's milk, is another popular choice that is often used in Sicilian and Southern Italian cooking. Ultimately, the choice of cheese depends on personal preference and the desired flavor profile of the soup.

Pecorino Romano is a hard, salty Italian cheese

Pecorino Romano is a traditional Italian cheese with a history dating back to ancient Rome. It is made from sheep's milk and is often used for grating over pasta or other dishes. The name "pecorino" comes from the Italian word for "ovine" or "of sheep", and "Romano" indicates its origin in the Lazio region around Rome. Today, most of the cheese is produced on the island of Sardinia, and it is protected by European Union laws.

Pecorino Romano has a distinctive, aromatic, and pleasantly sharp flavour due to its long maturation period, which can range from five months for a table cheese to eight months or longer for a grating cheese. It is a versatile cheese that can be used in various dishes, including pasta recipes like bucatini all'amatriciana, spaghetti alla carbonara, pasta alla gricia, and spaghetti alla cacio e pepe, where it is a main ingredient.

In Escarole Soup, Pecorino Romano adds a salty, sharp flavour that complements the other ingredients. The soup itself is a hearty, flavourful Italian dish that typically includes escarole greens, white beans, sausage, pasta, garlic, chicken broth, and lemon juice. It is a quick and satisfying meal that can be made in one pot, and the addition of Pecorino Romano cheese enhances its overall taste.

When choosing cheese for Nannu's Sicilian Escarole Soup, Pecorino Romano is the ideal option. Its salty and sharp characteristics create a delightful contrast with the other ingredients, making it a preferred choice over Parmesan cheese in this recipe. The cheese's ability to enhance the flavours in the soup highlights its importance in this traditional dish.

Freshly grate the cheese for serving

When serving escarole soup, it is best to freshly grate the cheese. This is because freshly grated cheese will have a better flavour and texture than pre-grated cheese.

To freshly grate the cheese, you will need a block of hard cheese and a grater. The type of grater you use will depend on the type of cheese you are using. For a harder cheese, such as Parmesan or Pecorino Romano, a microplane grater is best. For softer cheeses, a box grater is a better option.

To grate the cheese, hold the block of cheese firmly in one hand, and the grater in the other. Press and rub the top of the block of cheese against the grater, moving it in a circular motion. You will see strands of grated cheese start to form on the other side of the grater. Continue until you have enough cheese to serve with your escarole soup.

If you are making a large batch of escarole soup, you can grate the cheese in advance and store it in an airtight container in the fridge. However, it is always best to grate the cheese just before serving, as this will result in the best flavour and texture.

When serving the soup, sprinkle the freshly grated cheese on top. You can also serve the soup with crusty Italian bread, which pairs well with the cheese.

Avoid burning the garlic

Burning garlic can ruin a dish, so it's important to be careful when cooking it. Here are some tips to avoid burning your garlic while making escarole soup:

• Use a low to medium heat setting when cooking the garlic. Garlic can burn easily, so it's important to cook it at a lower temperature to avoid scorching.
• Add the garlic to the pot after the onions have softened and started to brown. This will help to prevent the garlic from burning as it will not be in the pot for as long.
• Cook the garlic for only about a minute, until it becomes fragrant. Overcooking garlic can lead to burning, so it's important to keep an eye on it and remove it from the heat once it's fragrant.
• If using minced garlic, add it to the pot after the ground sausage has been browned. This will help to prevent overcooking and burning as the garlic will be added later in the cooking process.
• Stir the garlic frequently while cooking to prevent it from sticking to the pot and burning.
• If using whole garlic cloves, smash or mince them before adding them to the pot. This will help the garlic cook more evenly and reduce the risk of burning.

By following these tips, you can help ensure that your garlic doesn't burn while making escarole soup, creating a delicious and balanced dish.

Lemon juice can be replaced with vinegar

Escarole soup is a classic Italian soup that is both hearty and healthy. It features escarole greens, white beans, sausage, and pasta in a garlicky broth. The ingredients are simple and come together to create a comforting meal.

One of the key ingredients in escarole soup is lemon juice, which brightens up all the savory flavors in the dish. However, if you don't have fresh lemons on hand, you can easily replace the lemon juice with vinegar. The acid in the lemon juice or vinegar helps to cut through the bitterness of the escarole greens and balance the savory and salty flavors of the soup.

When adding lemon juice or vinegar to the soup, it is important to add it at the end of the cooking process. This is because lemon can become bitter when cooked, so adding it at the end ensures that the soup maintains the desired bright and tangy flavor.

In addition to the lemon juice or vinegar, another important ingredient in escarole soup is the cheese. The best cheese choice for this soup is Pecorino Romano, a hard and salty Italian cheese made from sheep's milk. It is commonly used in Sicilian and Southern Italian cooking and its flavor perfectly complements the other ingredients in the soup.

So, if you're looking to make a delicious and comforting batch of escarole soup, don't worry if you don't have lemons on hand. Simply reach for some vinegar to replace the lemon juice, and your soup will still taste wonderful.

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