Tuesday, April 10, 2007
You Have To Give This One A Try!!!
This was the first time I've ever made this recipe, so I didn't know what to expect. I just figured it was something different to do with escarole. I usually use escarole in soups and sometimes atop chicken breasts topped with cheese (which I will post a recipe for soon).
The last time I posted a recipe with escarole in it, I was surprised to learn that many people had never tried it and/or had never heard of it. So I'll give you a brief rundown on this leafy vegetable.
Escarole is a type of endive and a member of the chicory family. It has a slightly bitter taste, yet not as bitter as Belgian or curly endive. It has broad, crisp pale green leaves and can be cooked or eaten raw in a salad.
In this recipe, the escarole is cooked in a casserole and let me tell you, this is an awesome way to eat your greens. The breadcrumbs and olives meld with the subtle flavor of the escarole and the texture that it forms is something to sink your teeth into.
I'll let you be the judge, give it a try ASAP!
recipe by Mariana's Gourmet
1 head escarole
2/3 cup Italian seasoned bread crumbs (I used a little less-about 1/2 cup)
1 clove crushed garlic (I used 2 cloves)
1/2 cup pitted black olives, sliced
2-3 slices prosciutto, chopped (I used 1 slice of Canadian bacon)
1/4 cup grated Pecorino Romano cheese
4 tablespoons olive oil
Boil escarole until tender. (I washed*, chopped and then cooked mine for about 15 minutes.) Drain, dry with paper towel and cut into pieces. Heat oil in pan, saute crushed garlic, prosciutto and escarole in olive oil. Add the seasoned bread crumbs, black olives and grated cheese. Blend well. Place in a buttered casserole dish and top with additional bread crumbs and butter. Bake at 350 degrees for 25 minutes.
*To prepare the escarole, fill a clean sink or very large bowl with cold water. Cut the stem end off the escarole and chop the leaves into small pieces. Add the escarole to the water and move it around to shake off dirt. Let it sit for a few minutes and repeat until there is no dirt in the bottom of the bowl.
Annie's Note: Since the escarole shrinks when cooked, this recipe will only serve up to three people. So I suggest doubling the recipe if you are cooking for more.