These cheesy, spicy greens really are a neighborhood favorite in restaurants and household kitchens at Utica, New York, home to some sizable Italian-American population.
You can find a number of variations, a few together with fried potatoes or sausage balls added, or Swiss chard, spinach, kalebroccoli or broccoli rabe instead of the escarole.
The greens are therefore cherished that each season that the Utica tunes and Arts Fest invitations different dining establishments to the audio festival to function their own special versions.
You may also function these as a appetizer with hunks of crusty bread or in a sandwich with grilled sausages or breaded veal cutlets.
Serves 4 to 6
Salt Inch 1/2 lbs escarole, trimmed and washed 2 tsp cloves, thinly sliced 2 ounces sliced prosciutto (about 4 pieces ), chopped 1/4 cup whole-wheat Essential Olive Oil 4--5 pickled Warm cherry tomatoes or peperoncini, seeded and sliced freshly ground pepper 2 tbsp plain dry bread crumbs 1/2 cup freshly grated Pecorino Romano
Add the escarole, return the water to a boiland cook 5 minutes, or until wilted. Drain well.
In a large skillet, cook the garlic and prosciutto in the oil on moderate heat before prosciutto is golden, about 3 minutes.
Remove from the heat and disperse out the mixture evenly in the pan.
Put the broiler rack about 5 inches away from the heat and turn onto the broiler.
Toss together the bread crumbs and cheese and then sprinkle over the greens.
Set the skillet under the broiler for 5 to 5 minutes, or until the topping is golden.