What's Cookin' Italian Style Cuisine

Step 1

First Version

Step 2

4 lb escarole (about 4 heads), cored and coarsely chopped

Step 3

1/4 cup extra-virgin olive oil plus additional for drizzling

Step 4

5 garlic cloves, thinly sliced

Step 5

1/2 teaspoon dried hot red pepper flakes

Step 6

Italian Flavored Bread Crumbs

Step 7

Locatelli cheese grated

Step 8

Wash escarole in a sinkful of hot water, lift to drain.

Step 9

Cook in a heavy pot full of boiling salted water for 30 minutes, drain.

Step 10

Heat oil in the same pot over medium heat, saute garlic and red pepper flakes with oil for around 1 minute.

Step 11

Add escarole, stirring to coat evenly with oil.

Step 12

Place on low heat and saute until tender around 10 minutes. Season with salt, pepper, and more red pepper flakes if you love it hot!

Step 13

Spoon onto a large platter and drizzle with a good grade extra virgin olive oil,

Step 14

Italian flavored bread crumbs, and Locatelli cheese grated or shredded mozzarella.

Step 15

Second Version

Step 16

(This version is found in most Central NY Utica/Rome areas)

Step 17

1 large escarole (or 2 small heads)

Step 18

4 slices prosciutto-thin slices, chopped

Step 19

2 garlic cloves minced

Step 20

6 tablespoons extra virgin olive oil

Step 21

2 long Italian hot peppers, seeded & julienned

Step 22

1/2 cup Italian flavored breadcrumbs

Step 23

1/4 cup Pecorino Romano cheese grated cheese

Step 24

1/2 cup chicken broth

Step 25

1/4 teaspoon cayenne pepper black pepper and the pinch of salt

Step 26

Follow directions above except saute the garlic, peppers in oil with prosciutto first, add cooked escarole with spices, add broth, top with cheese and breadcrumbs at the end.

Step 27

Third Version A Version of Greens Morelle

Step 28

Utica Greens All Dressed Up

Step 29

(a whole meal in itself!)

Step 30

Cut and peel 4 potatoes into 1-inch chunks and fry until golden brown and crisp, set aside.

Step 31

2 lbs of link Italian sausage cut in small pieces and fried, set aside.

Step 32

6 slices of prosciutto, ham, or capicola ( Italian hot ham).

Step 33

Boil 2 heads of Escarole a little saltwater, slowly in a large pot simmer for 30 minutes.

Step 34

Drain and do the same procedure above to extract water.

Step 35

In a large frying pan: add 1/4 cup extra virgin olive oil boiled drained greens

Step 36

2 to 3 cloves of minced garlic

Step 37

1/2 teaspoon of garlic powder

Step 38

1 jar of roasted peppers or use homemade roasted peppers, you can also use sweet cherry peppers or long hot peppers cut into strips

Step 39

1/2 cup chicken broth, at the end

Step 40

optional chopped tomatoes

Step 41

In a large frying pan add oil saute; peppers and ham, add all spices. Add potatoes, sausage, and ham mix greens in stir, add the broth.

Step 42

Garnish: 1 cup shredded blend of provolone and mozzarella

Step 43

1/2 cup of seasoned Italian breadcrumbs add 1/4 teaspoon of garlic powder

Step 44

3/4 cup Locatelli or Parmesan grated cheese

Step 45

salt and pepper to taste

Step 46

Add topping to greens mixture.

Step 47

Place in a greased casserole dish and sprinkle with cheeses and flavored bread crumbs on top.

Step 48

Broil until cheese melts.