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Old 10-04-2008, 05:57 PM   #11
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Ah yes - forgot about good old Escarole. In fact, I rarely use it raw - always cooked. My favorite is in a traditional Tuscan-style Escarole & White Bean soup with drizzles of good extra-virgin olive oil, grated parmesan, & a good crusty artisinal bread.
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Old 10-04-2008, 06:11 PM   #12
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Quote:
Originally Posted by larry_stewart View Post
I just recently tried a new pasta dish, which was basically rigatoni with garlic, oil, fried lettuce ( boston, escarole, romaine..) and some parmesian cheese. Surprisingly, i loved the flavor and texture of the cooked lettuce. I was wondering If anyone else cooks with lettuce, and if so, what kinda dishes do u make with it??

larry
So, larry, how did you prepare your lettuce for this dish? Did you use all three types?

Details, please!

Thanks!

Lee
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Old 10-04-2008, 06:20 PM   #13
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escarole e fagiole is one of my faves as well, and is incredibly easy to make if you go with canned beans and chicken or veggie broth. just brown a load of chopped garlic in a good amount of evoo, add chopped escarole and quickly wilt, then add broth and beans. simmer for just a few minutes, ladel into serving bowls and top with lots of shaved locatelli or grana padano.

another green that i really enjoy in soups is kale, especially in a ham and potato soup.

beet greens or swiss chard can be substitued for any other green, for a change of pace.

often, many of these greens need nothing else but to be wilted in some evoo that has been flavored by an aromatic like garlic or shallots.

recently, my son mixed his ranch dressed chopped romain into hot buttered pasta, and topped it with parm. it was really pretty good.
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Old 02-28-2009, 07:14 AM   #14
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Bump.

I tried a little experiment based on a few AB recipes I could barely remember.

I started by quartering two romaine hearts lengthwise and placing the ribs on a broiler tray, cut side up. I sprinkled each with a little bit of kosher salt. Next, I mixed a teaspoon of bacon drippings with two tablespoons of extra virgin olive oil, one tablespoon of supermarket balsamic vinegar, one teaspoon of Dijon mustard, and half a teaspoon of honey with ground black pepper to taste. Setting the vinaigrette aside, I drizzled the ribs of lettuce with olive oil and set to coarsely chopping four strips of bacon. I sprinkled the bacon and two to three tablespoons of finely crumbled feta cheese over the ribs and set them under the broiler for a few minutes. When done, I dressed the ribs with the vinaigrette and served. Not bad!
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Old 03-01-2009, 11:13 PM   #15
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These are some recipes that i am definetly gonna have to try.

All sound very yummy!.
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