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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Upstate NY recipe from Chanatry's supermarket Ingredients:
1 chopped escarole head |
1/4 cup prosciutto, chopped |
2 garlic cloves, chopped |
1 tablespoons olive oil |
2 tbs chopped cherry peppers |
1/4 cup bread crumbs |
1/4 cup pecorino romano cheese, grated |
Directions:
1. Clean and rinse escarole twice; chop in large pieces.
2. Boil down in water and chicken broth for 5 or 6 minutes so it’s tender and wilted.
3. Place olive oil in a sauté pan and heat.
4. Add chopped garlic, cherry peppers, and prosciutto and render for 4 minutes.
5. Add the escarole and all the other ingredients in the pan.
6. Gradually add the bread crumbs and grated cheese, tossing gently until blended.
7. Place in a casserole; sprinkle a little of the bread crumbs and cheese. Toast under a broiler for 3-4 minutes. Serve hot.
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