Friday, May 21, 2010

Italian Utica Rome Upstate NY Greens Sauteed Escarole Recipe

Greens, Greens and more Greens. If you haven't visited Utica/Rome area Upstate NY, here's another speciality they are noted for making....wonderful Escarole, healthy, full of vitamins, and oh so good. Of course the locals will tell you where to go to get the best, they are not all the same. Many preferences, and then there are always the authentic versions, so while your up there always ask someone where to get the best greens. Or maybe our readers will be willing to give their opinions.  Check out the video below I updated this post in 2013.

This is the dressed up version, you will find this recipe at the end of the post.

You can add sausage, Italian, peppers, potatoes, mozzarella cheese. You can absolutely go crazy with greens....Everywhere you go in Utica/Rome area they make them different. Obviously some are better than others. I love garlicky flavored greens, not just a hint of flavor, so I put more garlic in. My kids love the above version with sausage, potatoes, prosciutto, peppers, topped with mozzarella melted and bread crumbs.

A great side dish and so healthy for you! Italian Sauteed Escarole...garlicky with extra virgin olive oil and a little heat! ....tender greens you are going to love~ I make three different version here is just one of them. Every restaurant makes these different. Some made with prosciutto, potatoes, peppers, the versions can go on and on. If you make the basic recipe, you can add your hearts desire. I love mine with mozzarella on top and bread crumbs. It's all your preference. Utica/Rome is noted for their Chicken Riggies, Italian Greens, Pusties, Tomato Pie, Half Moon Cookies, Cannoli, just to name a few there is so much more. I could probably write a book just on the fabulous foods of Utica/Rome NY...someday I may just find the time to do that.

Mom used Escarole in soups, with beans, and just plain sauteed....every time we got a plate of these they were gone in no time!

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 well in a sinkful of water, then lift out and drain. Cook escarole in a 7- to 8-quart heavy pot of boiling salted water until tender, about 10 minutes, then drain in a colander.

Heat oil in same pot over moderately high heat until hot but not smoking, then saute garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Add escarole, stirring to coat with oil, then increase heat to moderately high and cook, uncovered, stirring occasionally, until escarole is tender and most of liquid is evaporated, 8 to 10 minutes. Season lightly with sea salt.

Spoon onto a platter and drizzle with more extra virgin olive oil, Italian flavored bread crumbs and grating cheese to taste.

Printable RecipeSecond Version

(This version found in most Upstate NY Utica/Rome area's)

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 locatelli or pecorino romano cheese grating cheese
1/2 cup chicken broth

1/4 teaspoon cayenne pepper black pepper and 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 bread crumbs at the end.

Third Version

Utica Greens 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 .
2lbs 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 salt water, slowly in a large pot simmer for 1 hour, drain. Drain and do same procedure above to extract water.

In a large frying pan add:
1/4 cup extra virgin olive oil
cooked greens
2 to 3 cloves of minced garlic
1/2 teaspoon of garlic powder
1 jar of roasted or fresh made, sweet or hot long Italian or even cherry peppers – sliced in strips your preference
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.

Topping :
1 cup shredded blend of provolone and mozzarella
½ cup of seasoned Italian breadcrumbs add 1/4 teaspoon of garlic powder
¼ cup Locatelli or Parmesan grating 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.


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+claudia lamascolo  Author
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