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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I always double this. It is a regional recipe and everyone has their own special twist. This particular recipe is from Janet Chanatry's cookbook from Chanatry's market. Ingredients:
1 large escarole (or 2 small heads) |
4 slices prosciutto, thin slices, chopped |
1-2 garlic cloves, chopped |
2 tablespoons olive oil |
2 long italian hot peppers, seeded & julienned |
1/2 cup breadcrumbs |
1/4 cup pecorino romano cheese, grated |
1 cup chicken broth |
salt and pepper, to taste (at the very end) |
Directions:
1. Clean and rinse escarole twice; chop in large pieces.
2. Boil down for 5 or 6 minutes so it’s tender and wilted.
3. Place olive oil in a saute pan and heat.
4. Add chopped garlic and prosciutto and render for 2 or 3 minutes. Do not burn garlic.
5. Add seeded peppers and cook another minute or so.
6. Add the escarole and all the other ingredients in the pan.
7. Gradually add the bread crumbs and grated cheese, tossing gently until blended.
8. Taste for final salt and pepper seasoning.
9. Place in a casserole; sprinkle a little of the bread crumbs and place under a broiler for 3-4 minutes. Serve hot.
10. Also good for lunch with some good crusty warm Italian bread
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