MIXED GREEN SALAD WITH PARMIGIANO CRISPS
Steps:
- For the crisps:
- Preheat the oven to 375 degrees F. Line a sheet tray with a silicone mat. Make 4 even, very thin circles of Parmigiano on the mat. Be sure that the circles are not touching. Bake 7 to 8 minutes or until the cheese has melted, turned golden brown and looks like lace. Remove the tray from the oven and let the crisps cool for about 1 minute. Using a spatula, remove the crisps from the silicone mat and reserve on a plate.
- For the salad:
- Fill your sink with cool water. Toss in all the salad greens and gently swish until all the dirt and grit falls to the bottom of the basin. Gently lift the greens out of the water and put in a salad spinner. If the greens are especially dirty empty the sink, rinse to rid of dirt and repeat the process. Spin the greens until they are dry and still very fresh looking. If not using the greens right away, store them wrapped loosely in paper towels then sealed in plastic bags in the crisper drawer of your refrigerator.
- In a large bowl, place the greens and herbs. Add the tomatoes, onions, and cucumbers. Drizzle in half of the oil and vinegar and season with salt. Using your hands, gently toss the salad to combine. Taste! Add the remaining oil and vinegar, if needed and season again with salt, if needed (you probably will). The salad should be very flavorful but not soggy.
- Arrange the salad on individual salad plates or bowls. Sprinkle each salad with the nuts and garnish with a Parmigiano crisp.
ROMANO CHEESE CRISP
French bread topped with a delicious cheese spread makes for great finger food.
Provided by JulietAR
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 12m
Yield 9
Number Of Ingredients 4
Steps:
- Preheat oven to broil. Slice bread into 1/2 inch slices.
- In a medium-size mixing bowl, combine Romano cheese, garlic, and cream cheese. Spread the cheese mixture onto the sliced French bread.
- Broil for about 3 minutes, or until the cheese melts.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 29.3 g, Cholesterol 41.1 mg, Fat 13.2 g, Fiber 1.2 g, Protein 12 g, SaturatedFat 8 g, Sodium 556 mg, Sugar 1.4 g
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.
MIXED GREENS WITH PARMESAN CRISPS
Parmesan and fresh rosemary. That's all you need to make these lacy, tasty crisps. Even so, they're the stars of this mixed greens salad.
Provided by My Food and Family
Categories Home
Time 26m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Combine cheese and rosemary. Spoon 1 Tbsp. onto baking sheet sprayed with cooking spray; spread to flatten. Repeat to make 16 crisps, allowing 1 inch between each.
- Bake 6 min. or until golden brown, turning after 5 min. Cool on wire rack.
- Cover 8 plates with greens; top with grapes, nuts and dressing. Serve with Parmesan crisps.
Nutrition Facts : Calories 140, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
ROMANO CHEESE CRISPS
Let these bake while you are making the rest of dinner. They're a fun way to dress up a bagged salad or canned soup.
Provided by Taste of Home
Categories Snacks
Time 20m
Yield 8 servings.
Number Of Ingredients 1
Steps:
- On baking sheets, sprinkle 1 tablespoon Romano cheese into a 3-in. circle; repeat 15 times to make 16 crisps. Bake at 300° for 10-12 minutes or until golden brown.
Nutrition Facts : Calories 20 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 70mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
MIXED GREENS WITH ROMANO CRISPS
Provided by Rachael Ray : Food Network
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat a nonstick skillet or griddle pan over medium high heat.
- Pile 1 tablespoonful of grated cheese in several spots on the hot pan, allowing about 1/2 inch between each pile. Cheese will melt, bubble, and form a cheesy lace. When the crisps turn light golden in color, remove them from pan carefully with a thin spatula. The cheese crisps will harden as they cool.
- Combine lettuces and fresh herbs, drizzle mixed greens with extra-virgin olive oil and balsamic vinegar, just enough to coat. Season with salt and pepper.
- Top dressed salad with crisps.
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