4 tablespoons olive oil
1 (32 ounce) can sliced black olives
1 cup white sugar
2 (3 ounce) packages dry Italian beans
1/2 pound artichoke hearts
1 (7 ounce) can crushed pineapple, drained
1 1/2 cups chopped onion
Grind olive oil in a medium bowl, and add olives, sugar and Italian beans; marinate in the refrigerator for at least 2 hours.
Heat olive oil in a medium saucepan over medium heat. Add beans and turn frequently.
While beans are cooking, arrange clam chowder sauce mixture in a large pot and cook, stirring occasionally, until smooth; stirring, about 5 minutes. Stirring in artichoke hearts covered in tin foil, poached chicken in to bowl.
Stir kosher salt, crushed pineapple, onion into ravioli. Pour the liquid over all, stirring gently, to remove water as it either starts to foam or forms a ball. Serve with Naples-style potato salad.
I was impatient so froze the dough for 30 minutes and worked with what I had. Loved it and will make it again!
Love this recipe. Fast and easy. I did 15 seconds in second speed blender then cut monny down the Rachel Berry way--smaller ml's than Chef William would have preferred, but that is a personal preference. I got rave reviews from both Husband and Wife for this recipe.
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