Directions: |
Directions:** Greens are an ominous force of nature that can be a main course, appetizer, side, or topping even, they're just that good. Also, great as a breakfast ingredient, see giambotta, or as we say "gymbot".
*These measurements will make one average hotel pan's worth. They are also rough (normally I measure off of feel and taste) and a guideline, as like any dish this should be made to your taste. Escarole cooks down more than any green vegetable I have ever seen so you may not necessarily use all of the ingredients I've listed but these amounts are the safe bet.
** Preheat oven to 375ºF
1. Fill extra large pot just under ¾ full with water, add about a handful of kosher salt, and a splash of extra virgin olive oil (¼ - ⅓ cup), bring to a boil.
2. Make sure escarole is clean it can be notoriously dirty.
3. Remove the base (root) and chiffonade the escarole. Then give it a quick rough chop, not too small, we're still looking for strips.
4. Once water is at a boil add escarole in stages. It will look like it won't be able to fit but that's just because it will float at the top. Once the escarole reaches the top of the pot, push it to the bottom, stir it, let the water soak into it for a second, add more, it will all fit. It should all be in the pot within a minute or two. Once it's all in, place the lid on slightly open so steam can escape and keep it at a low boil, never a heavy boil.
5. Turn the contents over and stir the pot so it evenly cooks every 3-5 minutes. Cooking time can vary depending on size of escarole heads and usually is longer than one would imagine, but normally we'll need to cook this anywhere from 15-25 minutes, or until it reaches a deep green, is tender, and the aroma is noticeably richer and fuller.
6. Strain. Be careful because they will be extremely hot, give off a cloud of steam, and retain heat and water for much longer than you'd expect. You may briefly flash them with cold water if desired. We want to drain as much water as possible out of them without squeezing them because that will bruise them. They will have to strain for at least 20-30 minutes. Don't worry they will still be extremely hot.
7. As your greens strain, now is time to prepare the rest of your ingredients. Place a large pan on medium heat, once hot add enough olive oil to coat the pan and then some.
8. Considering all cloves of garlic are different sizes I can't tell you exactly how much to use but you will want to use at least half of a clove, if not more. It should be thinly sliced and then roughly chopped. Then add to your hot oil, give a toss, and allow to sweat for 2-3 minutes. If they begin to quickly golden or brown, turn the heat down because they will burn and you'll need to start this step again.
9. Then add your peppers to your garlic and oil. I give the long hots a dice and I quarter then chop the cherry peppers. *The amount of peppers you use should be to your taste. I normally do not use the entire jar of either. The cherry peppers will need to be cleaned and that means removing the stem and innards, unless you would like to melt your face off.
10. Once your peppers and garlic mix has been tossed and cooked for another 3-5 minutes, make some room in the pan and add half of the prosciutto. Cover the prosciutto in the garlic and peppers and fry on both sides. Not quite like crispy bacon but I want it to have structure.
11. Once your prosciutto is fried remove it from the pan and turn off the heat. Take your cooked and uncooked prosciutto and shred it, I normally do it by hand.
12. In a large bowl, put your now drained escarole and add about half of your peppers, garlic, and prosciutto, then give it a mix (I also use my hands for this as well). As you begin to see your mixture to take shape now is when you begin to add your breadcrumbs and cheese. When you think you've added enough, add a lot more, then put in the rest of your prosciutto and peppers and continue to fold over and mix. This is also when you'll add a pinch or two of kosher salt and black pepper, do not over do it.
13. This is where you'll think "Did I use too much cheese and breadcrumbs?" The answer will be "No" I want you to add a little more of both, mix it up and put it in the hotel pan.
14. Smooth it out in the hotel pan, make sure it's even. Then you cover this with what will be the top crust. It is a layer of cheese, then breadcrumbs, then more cheese sprinkled mostly down the center.
15. Then cover with tin foil and put into a 375ºF oven for 25 minutes. Then take off tin foil turn oven up to 400ºF for another 10-15 minutes, or until the top cheese is just beginning to golden, do not burn.
16. Take out, let cool, and you're done. |
This recipe for Utica Greens is from