Utica Greens Pizza With Hot Capicola Ham Recipes

UTICA GREENS

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.

ITALIAN UTICA GREENS SAUTEED ESCAROLE RECIPE

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.

HAM AND GORGONZOLA PIZZA

Steps:

• In large bowl, mix 1 cup of the flour, the sugar, salt and yeast. Add 3 tablespoons oil and the warm water; mix well. Stir in enough remaining flour until dough is soft and leaves side of bowl. On lightly floured surface, knead dough 4 to 5 minutes or until smooth and springy. Cover loosely with plastic wrap; let rest 10 minutes.
• Heat oven to 425°F. Spray large cookie sheet or 12-inch pizza pan with cooking spray.
• Divide dough in half.* Press half of dough into 12-inch round on cookie sheet. Brush dough with 1 teaspoon oil. Bake 10 to 12 minutes or until crust is golden brown.
• Spread Alfredo sauce on warm crust. Sprinkle with ham, Gorgonzola cheese, onions, mozzarella cheese and oregano. Bake 9 to 11 minutes longer or until cheese is melted.

PIZZA GAIN AKA PIZZAGAINA, PIZZA RUSTICA, ITALIAN EASTER HAM PIE

Steps:

• Cube ham meat. Cut sliced meat by rolling & slicing or cutting with scissors. Cube mozzarella. In very large bowl, add ricotta & basket cheese. Add 15 eggs. Hand stir with whisk. Add 3 heaping tablespoons Grated cheese - then stir in the cubed meat and cheese.
• Brush pan with oil then melted butter. Roll out & lay dough. Add cheese/meat mixture. Add top layer of dough and pinch bottom & top dough seams together tightly.
• Brush top with oil then egg. Sprinkle with grated cheese. Make Easter Cross with large fork to vent. Bless.
• Bake 375º x 10 min then 350º x 60 min then 325º x 30-45 minute.
• Remove from oven. Brush top with melted butter. Cool 2-3 hours Turn upside down overnight on large board. Cover pizza tightly with paper towel, foil, & dish-towel. Refrigerate. Serve noon or later on Easter Saturday.

CAPICOLA, SHIITAKE, AND GIARDINIERA PIZZA WITH SMOKED GOUDA AND MANCHEGO

Steps:

• Pour 1 tablespoon olive oil into a skillet, swirling to coat. Cook and stir capicola over medium heat until lightly browned and crisp, 3 to 5 minutes. Stir in garlic clove; remove skillet from heat. Transfer capicola and garlic to a bowl, reserving grease in the skillet.
• Pour remaining 1 tablespoon olive oil into the skillet. Cook and stir shiitake mushrooms until tender, about 5 minutes. Remove from heat.
• Preheat oven to 425 degrees F (220 degrees C).
• Combine 1 tablespoon minced garlic and sesame oil in a small saucepan over medium-low heat; cook and stir until fragrant, about 2 minutes. Remove from heat. Stir soy sauce, oyster sauce, chili-garlic sauce, water, sugar, and pepper into the garlic.
• Spread garlic sauce over the pizza crust. Top with capicola, giardiniera, and shiitake mushrooms. Cover capicola and mushrooms with smoked Gouda and Manchego cheeses.
• Bake in the preheated oven until crust is golden and cheeses are melted, 8 to 12 minutes.