UTICA GREENS
Utica Greens are a popularized local dish to the area in and surrounding Utica, New York. Utica Greens are quite delicious and have become a popular appetizer that can be eaten as an appetizer or a meal. They can be used in a variety of ways as well. I have had them served over a chicken breast topped with Mozzarella cheese. ...
Provided by Rainie Piccione
Categories Vegetable Appetizers
Number Of Ingredients 12
Steps:
- 1. Clean and drain the Escarole by filling the sink or extra large bowl with cold water. Chop the bottom off of the head of Escarole. Place leaves in water and swish around, cleaning any silt that is still sticking to the leaves. Remove leaves from water and chop into bite size pieces.
- 2. Fill a large pot half to three quarters full of water. Add some salt as you would for pasta and bring to boil. Blanche the escarole by placing it in the pot and leaving it there for 3 minutes. Remove from pot to an ice bath. One you have given the escarole an ice bath you can remove it to a strainer to drain the excess water.
- 3. In a large saute pan that can be placed in the oven saute hot pepper flakes, prosciutto, onion, and garlic until onions are soft. Add the Escarole and saute for 5-8 minutes. Add the chopped cherry peppers and a tablespoon or two of their juice and enough chicken stock to make them a tad juicy. Give it a good stir to combine ingredients. Mix the bread crumbs and parmesan cheese and sprinkle generously over the top. Place pan under broiler for 3-5 minutes or until bread crumbs and cheese are golden brown.
- 4. Serve with crusty bread as an appetizer. Or over the top of sauteed chicken breast. Or use to make a pizza or Utica Greens Penne (Recipes to follow).
- 5. You can find me elsewhere too. My Blog-Ma's Aprong Strings: masapronstrings.blogspot.com Pinterest: pinterest.com/rainiepiccione/boards Facebook: facebook.com/?ref=tn_tnmn#!/BookOfKeepers
ITALIAN UTICA GREENS SAUTEED ESCAROLE RECIPE
These are famous greens made with escarole in the Utican New York area. Many local families make them and on the menus in several restaurants. Greens can be plain and sauteed in garlic or dressed to the nines adding sausage, peppers and potatoes to them. There are many versions here in the recipe card to choose from.
Provided by Claudia Lamascolo
Categories escarole recipes, greens recipes, healthy recipes
Time 45m
Yield 6
Number Of Ingredients 3
Steps:
- First Version
- 4 lb escarole (about 4 heads), cored and coarsely chopped
- 1/4 cup extra-virgin olive oil plus additional for drizzling
- 5 garlic cloves, thinly sliced
- 1/2 teaspoon dried hot red pepper flakes
- Italian Flavored Bread Crumbs
- Locatelli cheese grated
- Wash escarole in a sinkful of hot water, lift to drain.
- Cook in a heavy pot full of boiling salted water for 30 minutes, drain.
- Heat oil in the same pot over medium heat, saute garlic and red pepper flakes with oil for around 1 minute.
- Add escarole, stirring to coat evenly with oil.
- 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!
- Spoon onto a large platter and drizzle with a good grade extra virgin olive oil,
- Italian flavored bread crumbs, and Locatelli cheese grated or shredded mozzarella.
- Second Version
- (This version is found in most Central NY Utica/Rome areas)
- 1 large escarole (or 2 small heads)
- 4 slices prosciutto-thin slices, chopped
- 2 garlic cloves minced
- 6 tablespoons extra virgin olive oil
- 2 long Italian hot peppers, seeded & julienned
- 1/2 cup Italian flavored breadcrumbs
- 1/4 cup Pecorino Romano cheese grated cheese
- 1/2 cup chicken broth
- 1/4 teaspoon cayenne pepper black pepper and the pinch of salt
- 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.
- Third Version A Version of Greens Morelle
- Utica Greens All Dressed Up
- (a whole meal in itself!)
- Cut and peel 4 potatoes into 1-inch chunks and fry until golden brown and crisp, set aside.
- 2 lbs of link Italian sausage cut in small pieces and fried, set aside.
- 6 slices of prosciutto, ham, or capicola ( Italian hot ham).
- Boil 2 heads of Escarole a little saltwater, slowly in a large pot simmer for 30 minutes.
- Drain and do the same procedure above to extract water.
- In a large frying pan: add 1/4 cup extra virgin olive oil boiled drained greens
- 2 to 3 cloves of minced garlic
- 1/2 teaspoon of garlic powder
- 1 jar of roasted peppers or use homemade roasted peppers, you can also use sweet cherry peppers or long hot peppers cut into strips
- 1/2 cup chicken broth, at the end
- optional chopped tomatoes
- 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.
- Garnish: 1 cup shredded blend of provolone and mozzarella
- 1/2 cup of seasoned Italian breadcrumbs add 1/4 teaspoon of garlic powder
- 3/4 cup Locatelli or Parmesan grated cheese
- salt and pepper to taste
- Add topping to greens mixture.
- Place in a greased casserole dish and sprinkle with cheeses and flavored bread crumbs on top.
- Broil until cheese melts.
PIZZAGAINA
Pizzagaina is Italian Easter pie. A very traditional savory dish that is a much-anticipated treat for Easter. It can be quite an undertaking to prepare, but I've got a simplified recipe here that the Italian Nonnis may curse me for but tastes great!
Provided by SMZCOZ
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust each into the bottom of two 9-inch pie pans.
- Mix ricotta cheese, mozzarella cheese, and eggs together in a large bowl. Roughly chop the pepperoni, sweet capicola and hot capicola; fold in chopped meats. Spoon half the mixture into each of the 2 prepared pie pans.
- Top each pie with a pie crust, crimping the edges together creating a seal. Brush the top of each pie with egg white.
- Bake in the preheated oven until crust is golden brown, 45 to 60 minutes. Let cool for about 10 minutes before serving.
Nutrition Facts : Calories 529.4 calories, Carbohydrate 22.5 g, Cholesterol 82.2 mg, Fat 40.1 g, Fiber 1.6 g, Protein 19.1 g, SaturatedFat 15 g, Sodium 804.1 mg, Sugar 0.4 g
UTICA GREENS
This dish was popularized by Joe Morelle in the late 1980s at the Chesterfield Restaurant in Utica, N.Y., where it is on the menu as greens Morelle. More widely known as Utica greens, it has become commonplace, in modified versions, in Italian restaurants throughout central New York, and even migrated to New York City, Las Vegas and Florida. This version of the dish is fairly spicy. Use fewer cherry peppers if you prefer it less hot. You will have leftover oreganato, the topping of bread crumbs and cheese; use it for another greens dish or add it to baked chicken or shrimp. Typically served in restaurants as an appetizer, Utica greens makes a great main course at home with some crusty bread and a glass of red wine.
Provided by Jim Shahin
Categories dinner, vegetables, appetizer, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to boil over high heat. Prepare an ice bath in a large bowl and set aside.
- Meanwhile, in a medium bowl, prepare the oreganato: Mix the oil, bread crumbs and cheese until well blended. It should have the texture of moist beach sand. Set aside.
- When the water is boiling, blanch the greens until they are nearly limp but still a little firm, about 1 to 2 minutes. Plunge them into the ice bath to stop the cooking. Remove and drain them well in a colander or salad spinner, allowing them to remain moist but not dripping wet. Squeeze just a little of the moisture from them, then chop them into 2-inch pieces. Set aside.
- Heat the broiler. Coat a large pan with the olive oil. Over medium heat, sauté the prosciutto, cherry peppers and garlic until the prosciutto is browned and slightly crisp, about 5 minutes. (Lower heat slightly if garlic begins to brown too quickly.) Add the chopped greens to the pan, season with salt and pepper and stir to mix well.
- Add 1/2 cup Parmigiano-Reggiano and 1/2 cup of the oreganato. Cook 3 to 4 minutes, stirring frequently to blend, scraping the bottom of the pan to keep the oreganato from burning.
- Sprinkle another 1/4 cup oreganato atop the greens. (Save leftover oreganato for use in another greens dish, or add it to baked chicken or shrimp.) Place the pan under the broiler and broil until the top browns, about 2 minutes. Remove from the broiler and sprinkle a bit more cheese on the dish. Serve immediately.
Nutrition Facts : @context http, Calories 512, UnsaturatedFat 31 grams, Carbohydrate 25 grams, Fat 40 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 787 milligrams, Sugar 4 grams
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