Escarole And Bacon Crostini With Mostarda Recipes

Steps:

• Cook 4 chopped bacon slices in a skillet until crisp; remove with a slotted spoon and drain. Off the heat, whisk 3 tablespoons each currants and red wine vinegar, 2 tablespoons olive oil, and salt and pepper into the drippings. Toss with 1 head chopped escarole, chopped pistachios and the bacon.

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crisp, about 7 minutes. Add the onion and continue cooking until softened, about 2 minutes. Stir in the escarole, 1/2 teaspoon salt and a few grinds of pepper. Cook until the escarole is completely wilted, about 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook as the label directs. Reserve 1/2 cup cooking water, then drain the gnocchi and add to the pot with the escarole mixture. Add the reserved cooking water and stir to coat, about 1 minute. Stir in the tomatoes, parmesan and parsley; season with salt and pepper.

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the bread slices on a large rimmed baking sheet lined with parchment paper. Brush evenly with the olive oil. Bake until toasted, turning halfway through, about 3 minutes. Remove from the oven and let cool.
• Combine the escarole and radicchio in a serving bowl. Set aside.
• Cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Drain the bacon on paper towels, reserving the drippings in the skillet. Crumble the bacon.
• Add the anchovy and shallot to the drippings in the skillet and cook until softened and fragrant, 30 seconds to 1 minute. Remove the pan from the heat. Whisk in the mustard, vinegar, honey, and extra-virgin olive oil until combined. Stir in the bacon and season to taste with salt and pepper. Pour the warm dressing over the lettuce in the bowl, add the crostini, and toss to coat.

Steps:

• Place bread slices on an ungreased baking sheet. Bake at 400° until lightly browned, 8-9 minutes. , Meanwhile, in a large bowl, combine the cheese, mayonnaise, almonds, bacon, onion and salt. Spread over bread. Bake until cheese is melted, 7-8 minutes. Sprinkle with additional almonds if desired. Serve warm.

Steps:

• To prepare the escarole for grilling, cut the heads in half through the core. Put the escarole in a large bowl. Combine the oil, garlic, and shallot in the jar of a blender and purée. Pour the marinade over the escarole, sprinkle with the salt, and toss to coat with the seasonings, massaging the marinade into the leaves to make sure the marinade gets in between the layers of the escarole. (You can prepare the escarole to this point up to several hours in advance. Refrigerate in an airtight container until you are ready to grill it.)
• Prepare a hot fire in a gas or charcoal grill or preheat a heavy-bottomed skillet over high heat.
• Place the escarole halves on the grill and grill until it is deep brown and charred in places, 8 to 10 minutes, turning it several times during the cooking time so the escarole cooks evenly. (If you are cooking the escarole on a grill, note that there is so much oil and water in the escarole that it will flare up, so use the perimeters of the grill to keep the flare-ups to a minimum.) Remove the escarole from the grill and put it in a large bowl. Cover the dish tightly with plastic wrap and set it aside for about 10 minutes to wilt the escarole.
• To dress the escarole, cut off and discard the cores. Cut the leaves across the heads into 1 1/2-inch pieces, and put the pieces in a large mixing bowl. Add the shallots, vinegar, garlic, and salt and toss to distribute the seasonings. Add the oil and toss the escarole again. Taste for seasoning and add more vinegar, oil, or salt, if desired.
• To prepare the shallots, heat the oil in a large sauté pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the shallots and sauté, stirring only as much as necessary to prevent them from burning, for about 5 minutes, until they're brown around the edges and soft. Add the balsamic vinegar, reduce the heat, and simmer the shallots, stirring frequently, until the bottom of the pan is dry, 6 minutes. Use the shallots or transfer them to an airtight container and refrigerate for up to several days. Bring the shallots to room temperature before serving. (This makes about 2/3 cup of shallots, which is more than you will need for this recipe. Serve the rest with grilled meat, fish, or pork.)
• To assemble the crostini, adjust the oven rack to the middle position and preheat the oven to 350°F. Lay the bacon on a baking sheet and bake until it is cooked all the way through but not crisp, 15 to 17 minutes. Remove the bacon from the oven and transfer it to paper towels to drain.
• Place the crostini oiled side up on your work surface. Mound 1/2 cup of the marinated escarole on top of each crostino, leaving the edges of the bread visible. Cut each slice of bacon in half on the diagonal and lay both halves side by side on each crostino. Cut the burrata into 12 equal segments and nestle one segment on top of each crostino. Drizzle each segment of burrata with the finishing-quality olive oil and spoon 1 teaspoon of the caramelized shallots on top of each serving of burrata. Coarsely grind black pepper over each crostino, and serve.
• Santa Maddalena (Alto Adige)

Steps:

• Place escarole in bowl. Drizzle with 2 tablespoons oil; sprinkle with 1 teaspoon salt and pinch of ground black pepper. Let stand 5 minutes.
• Heat large skillet over high heat. Cook escarole until browned and wilted, about 6 minutes; turn and cook until tender, about 3 minutes. Transfer to cutting board and cool. Cut off root end and any blackened pieces from escarole and discard, then coarsely chop escarole.
• Whisk 4 tablespoons oil, vinegar, minced garlic, and 1/2 teaspoon salt in medium bowl. Season with pepper. Add escarole and toss to coat; let stand at least 15 minutes and up to 30 minutes.
• Preheat oven to 400°F. Brush bread slices on 1 side with additional olive oil. Place oiled side up on baking sheet and bake until golden, about 6 minutes. Rub bread with halved garlic.
• Meanwhile, cook bacon in large skillet over medium-high heat until brown but not crisp.
• Place 2 crostini on each of 4 plates. Divide escarole among crostini; top each with 1 bacon piece and 1 cheese slice. Sprinkle with salt and black pepper. Top each with 1 teaspoon mostarda.
• A sweet-tart Italian condiment made of fruit preserved in syrup, mostarda contains only a bit of mustard and is served like a chutney with savory foods. You'll find it at some supermarkets, Italian markets, specialty foods stores, and cheese stores. Burrata, mozzarella filled with cream and curds, is available at some supermarkets, Italian markets, and cheese stores.