1/2 loaf white Pullman or brioche bread
1/3 cup EVOO
4 anchovies or 2 teaspoons anchovy paste
1 tablespoon Worcestershire sauce
2 cloves garlic, finely chopped
Juice of 1/2 lemon
1 cup shredded pecorino cheese
Cracked black pepper
2 tablespoons EVOO
2 to 3 cloves garlic, finely chopped
1 medium onion, chopped
Salt and freshly ground pepper
2 heads escarole, coarsely chopped
A little freshly grated nutmeg
6 cups chicken stock
One 28-ounce can cannellini beans
Zest of 1 lemon
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