Escarole Italian Style Food

SAUTEED ESCAROLE

Steps:

• Set a large pot of salted water to boil.
• Once the water has started boiling, add the chopped escarole, and simmer for about 5 minutes. The total time will vary based on how tough the leaves are.
• Meanwhile, over medium heat, drizzle 3 tablespoons of olive oil in a large skillet set over medium-high heat.
• Lower the heat to medium, add the sliced garlic (3-4 cloves) and sauté for 1-2 minutes or until the garlic is fragrant and just beginning to turn golden. Take care not to let the garlic brown.
• If desired, add a pinch or two of crushed red pepper
• Remove from heat.
• By this time, the parboiled escarole should be tender. Remove with a slotted spoon, allowing the excess water to drain off and place in a bowl. There will be a little bit of liquid that accumulates at the bottom of the bowl.
• Next, add the drained escarole to the pan of sauteed garlic along with a couple of tablespoons of the drained liquid.The oil might splatter a little so be careful.
• Return the pan back to medium heat and simmer for about 5-10 minutes until most of the liquid has evaporated. If there is still a bit of liquid left, raise the heat to cook it off.
• Finally, season with salt and pepper to taste.
• Transfer to a serving dish and if desired serve with lemon wedges.

ESCAROLE ITALIAN STYLE

Steps:

• Cut ends off escarole & seperate leaves. Place in a sink full of cool water and let soak while agitating.
• Meanwhile, in large wide pan, saute shallots in oil until soft and browning, add minced garlic and 1/2 salt and saute another minute.
• Rough chop escarole and with a bit of the water clinging to leaves and add to pan.
• Add remaining salt.
• NOTE It will be ALOT until it starts to wilt just keep turning from the bottom. Saute 15 to 20 minutes or until most of the water is evaporated and escarole is tender. Sprinkle with red pepper if desired.

ESCAROLE WITH ITALIAN SAUSAGE AND WHITE BEANS

Steps:

• Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.

SAUTéED ESCAROLE RECIPE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and anchovies, and cook, stirring, until the anchovies dissolve, about 2 minutes.
• Add the whole escarole leaves to the skillet, with a little water from washing still clinging to them, and season with the salt. Stir in the olives. Once the escarole begins to wilt, cover the skillet and cook until the leaves are tender, about 8-10 minutes. Check occasionally to make sure the pan is not dry; if it is, add a few tablespoons of water and cover again.
• Once the escarole is wilted and tender, uncover and cook for another 1-2 minutes to evaporate any excess liquid. Season with additional salt (keeping in mind that the anchovies and olives contain salt), and serve warm.

ITALIAN ESCAROLE PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly brush pizza crust with olive oil. Spread with a thin layer of pizza sauce, and sprinkle with minced garlic. Remove thick stems from escarole, and arrange leaves over pizza. Cover with shredded mozzarella.
• Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly.

PIZZA ESCAROLE (ESCAROLE PIE - ITALIAN)

Steps:

• Cut bottom off escarole. Then cut in half. Clean escarole in sink of water as many times until water is clean and no dirt. Boil in pot of salted water until tender - approximately 20 minutes. If bitter add 1-2 teaspoons sugar. Drain very well. Squeeze out all excess water with hands or in paper towel or dish towel.
• Next sauté escarole in frying pan with garlic and olive oil. Cold garlic 1st in cold oil or else escarole becomes crisp. Add red pepper flakes if you like it hot.
• Add drained, sliced olives and salt as desired. Keep in mind anchovies will be salty. When done, drain excess oil out of escarole via colander.
• Place dough in oiled then buttered pan (I use brush). Make sure dough comes up sides of pan. Put escarole mixture inside dough. Add anchovies on top in layered pieces. Stir lightly through. Put on top layer of dough for crust. Pinch seems together tightly of top and bottom dough layers. Brush with oil on top and melted butter. Make fork holes for ventilation.
• Bake 400ºF for 15 minutes. Then reduce to 350ºF for 30 minutes or until golden brown.
• Brush melted butter on top crust when removed from oven.