Every winter about this time, I get bored with the limited seasonal produce choices. That’s when I turn to quick-cooking escarole, a mild endive related to radicchio and chicory, often overlooked in a supermarket’s salad section.
Borrowing from Italy’s cucina povera, the combination of pasta and potatoes makes budget-friendly comfort food. Farro (an ancient relative of wheat) or whole-wheat penne adds earthy texture, flavor and color to this rustic dish. Serve it with a refreshing salad tossed with oil, vinegar and salt.
Be sure to cut the potatoes into small enough pieces so they cook with the noodles in the same amount of time. Part of comfort food is having fewer pots to wash.