Pasta con scarola

The pasta with escarole “Sicilian style” is a simple, but at the same time special, soup. What makes it special, you say? The cubes of seasoned caciocavallo cheese that soften with the heat giving the dish an exquisite flavor. The pasta with escarole is typical of Palermo and in Palermo people always eat it with the conviction that it is a light first course to eat after a great binge, but if you know us a little bit you will certainly know that we are generous in the use of oil and cheese! For this recipe you can use any type of escarole.