After searching high and low for a soupy escarole and beans recipe, I finally created my own version. It tastes just like the appetizer I order at one of my favorite Italian restaurants in New York.
This is a very simple crust that will take some practice to perfect, unless you already know how to toss a pizza. Two preparation methods are given to choose from: an overnight rise in the refrigerator and the more conventional sponge-rise approach.
Freshly grated lemon zest, fresh lemon juice, and frozen blueberries bring bright flavor to this bread, and sour cream in the batter ensures a moist loaf.
Better than already prepared types because you can adjust it to your taste. I use the bulk baggie spices in the Mexican food aisle, they're so much less expensive and taste great!
This is an easy to make but wonderfully delicious treat. We pack them in tins and give as gifts during the holidays. Use your favorite nuts to top the cookies.