A great way to use up leftover greens! |
1.) Egg & Greens (Joe Morelli Style) with fried egg 2.) Caramelized Onions & Zucchini 3.) Greens & Beans with Cherry Tomatoes. (egg not shown for last two pizzas.) Pizza della bianco with garlic and sharp provolone cheese.
Egg & Greens Pizza was made using leftover greens. So delizioso!!! |
Italian Greens ~ A leftover's best friend!
Utica Greens (Deluxe Version)
INGREDIENTS:
·
3
heads of escarole(rinsed)
·
2
tablespoons of olive oil
·
2
cloves of garlic (pushed through a garlic press)
·
5-8
Hot cherry peppers (roughly chopped; quantity depending on how much heat you
like)
·
5 -7 slices of Prosciutto, torn into 2 inch pieces
·
1
cup of plain bread crumbs, (not Italian.)
·
1
cup of artichoke hearts (quartered)
·
2
cups of mini Portobello mushrooms, (quartered)
·
¼
cup of grated cheese (Pecorino Romano or Parmigiano Reggiano) optional, but who
doesn’t love cheese??
PREPARATION:
1. Cut the bottom
of each escarole head, and chop into large (4 square-inch sized) pieces. Steam the escarole in a wire basket over a
large pot of boiling water (2 inches of water) for about 7-8 minutes, or until
limp and still a bit firm. It will
reduce greatly as it steams. (Do not boil the romaine, as it may get to mushy)
2. Meanwhile,
in a 12 in skillet, crisp the prosciutto, first. Next, add the hot cherry peppers, artichokes,
mushrooms, and garlic on low heat in the 2 tablespoons of olive oil
3. Next,
with tongs, remove the escarole from the wire basket and add it to the sauté
and toss, turning quite a bit so the ingredients incorporate.
4. Sprinkle
in the bread crumbs liberally and toss, thoroughly. (The breadcrumbs give a nice, fuller- bodied
texture you want.)
5. Sprinkle
in the grated cheese and toss again.
6. Let sit for at least 15 minutes, so the dish
can blossom.
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