{"id":46420,"date":"2026-02-24T11:38:26","date_gmt":"2026-02-24T10:38:26","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=46420"},"modified":"2026-02-24T11:38:30","modified_gmt":"2026-02-24T10:38:30","slug":"egg-lasagne-n-173-escarole-cannellini-beans","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/recipes\/egg-lasagne-n-173-escarole-cannellini-beans\/","title":{"rendered":"Egg lasagne N\u00b0 173"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"LASAGNE ALL&#039; UOVO N\u00b0173 con SCAROLA E FAGIOLI\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/lM5QSWd_a3Y?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-5 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-4 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 4 PEOPLE<\/strong><\/p>\n\n\n\n<p>250 g Rummo Egg Lasagne n\u00b0 173<\/p>\n\n\n\n<p>400 g cannellini beans<\/p>\n\n\n\n<p>1 kg escarole<\/p>\n\n\n\n<p>90 g pine nuts<\/p>\n\n\n\n<p>180 g Taggiasca olives<\/p>\n\n\n\n<p>45 g anchovies<\/p>\n\n\n\n<p>2 garlic cloves\u00a0<\/p>\n\n\n\n<p>Black pepper<\/p>\n\n\n\n<p>Salt<\/p>\n\n\n\n<p>Extra virgin olive oil<\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-3 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>First, soak the beans in water for at least 12 hours. Then cook them with a clove of garlic for an hour, covering them with 2-3 fingers of water. Remove the garlic.<br>Cut the heart of the escarole and wash the leaves. In a saut\u00e9 pan, heat the oil with two garlic cloves and five or six anchovies, allowing them to melt, then add the escarole, season with salt, and cover with a lid (they will soon lose their volume). Cook the escarole over medium-low heat, allowing some of the cooking liquid to remain (it will finish cooking in the oven). Place some beans and escarole with their liquid on the bottom of a baking dish. Cover with a first layer of lasagna, breaking the sheets to cover everything (if some layers overlap slightly, don&#8217;t worry, it will cook well anyway). Cover the first layer of lasagna with some Taggiasca olives, pine nuts, and a few pieces of anchovy, in addition to the beans and escarole. Alternate the ingredients until you complete the last layer of escarole and beans. Bake in the oven at 425\u00b0F for 30 minutes. Serve on plates with a little freshly ground black pepper. Bon appetit!<\/p>\n\n\n\n<div class=\"wp-container-2 wp-block-buttons\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 4 PEOPLE 250 g Rummo Egg Lasagne n\u00b0 173 400 g cannellini beans 1 kg escarole 90 g pine nuts 180 g Taggiasca olives 45 g anchovies 2 garlic cloves\u00a0 Black pepper Salt Extra virgin olive oil DIRECTIONS First, soak the beans in water for at least 12 hours. Then cook them with [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":46444,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255],"tags":[],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/02\/SQUARE-2.jpg",1920,1920,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/02\/SQUARE-2-1260x1260.jpg",1260,1260,true],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/02\/SQUARE-2-1260x1260.jpg",1260,1260,true],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/02\/SQUARE-2-768x768.jpg",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/02\/SQUARE-2-1260x1260.jpg",1260,1260,true],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/02\/SQUARE-2-1536x1536.jpg",1536,1536,true],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/02\/SQUARE-2.jpg",1920,1920,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/en\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 4 PEOPLE 250 g Rummo Egg Lasagne n\u00b0 173 400 g cannellini beans 1 kg escarole 90 g pine nuts 180 g Taggiasca olives 45 g anchovies 2 garlic cloves\u00a0 Black pepper Salt Extra virgin olive oil DIRECTIONS First, soak the beans in water for at least 12 hours. Then cook them with&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Egg lasagne N\u00b0 173 | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.pastarummo.it\/en\/recipes\/egg-lasagne-n-173-escarole-cannellini-beans\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Egg lasagne N\u00b0 173 | Pasta Rummo - Lenta Lavorazione\" \/>\n<meta property=\"og:description\" content=\"INGREDIENTS FOR 4 PEOPLE 250 g Rummo Egg Lasagne n\u00b0 173 400 g cannellini beans 1 kg escarole 90 g pine nuts 180 g Taggiasca olives 45 g anchovies 2 garlic cloves\u00a0 Black pepper Salt Extra virgin olive oil DIRECTIONS First, soak the beans in water for at least 12 hours. 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