Purchased raw Italian casings in a natural shell provide you with delicious minced meat without any extra hassle. Just take it off shells and minced chicken with the necessary set of Italian spices ready. Fry it with onions and green salad, then a little stew with canned white beans in chicken stock and mix with boiled farfalle pasta separately. Any will do medium-sized pasta, for example, farfalle (butterflies). The combination of pasta with white beans and escariol has become a classic, this dish is loved for its nutritional value, taste and texture. Nutritional value of one servings: (total 4) Calories 600, total fat 13 g., saturated fat g., proteins 30 g., carbohydrates 90 g., fiber g., cholesterol mg., натрий мг., сахар г. 
Time: 25 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 300 gr farfalle paste or other form
- 1 tbsp. l olive oil
- Half a medium onion, chopped, about 1 tbsp.
- 3 cloves, minced garlic
- 170 gr shellless Italian chicken sausages, crumbled
- 1 medium bunch of escariol, washed and chopped, about 8 Art.
- 1 can (400 gr.) Canned white beans, washed
- 1.5 tbsp. lightly salted chicken stock
- 0.5 tsp red pepper flakes
- 1 tbsp. l chopped sage
- 30 gr grated parmesan
Recipes with similar ingredients: farfalle pasta, white beans, cheese parmesan, kupat (sausages for frying), red pepper flakes, sage
Recipe preparation:
- Boil the paste according to the recommendation on the packaging.
- In a large deep frying pan or 8 liter pan, heat over medium heat olive oil. Sauté the onion until tender and transparency, about 5 minutes. Add garlic and fry 1 more a minute.
- Stir in the sausage and fry until the minced meat is browned, about 4 minutes. Add the escariol and fry until it is completely wilted, about 3-4 minutes. Add beans, 1 tbsp. chicken stock, sage and red pepper flakes and fry until everything warms up and the liquid do not evaporate a little. Add the sausage-bean mixture to the pasta and mix well, diluting with an additional 0.5 if necessary Art. chicken stock. Salt and pepper to taste.
- Arrange the pasta in 4 plates and sprinkle with grated Parmesan
