Why this recipe works:
Both hot and sweet types of capicola (also known as coppa) labored within our Utica Vegetables recipe. Browning the cured meat helped develop a savory base for the vegetables. Because the vegetables cooked, fresh bread crumbs absorbed excess moisture. To provide our Utica Vegetables extra crunch, we added bread toasted find out more
Both hot and sweet types of capicola (also known as coppa) labored within our Utica Vegetables recipe. Browning the cured meat helped develop a savory base for the vegetables. Because the vegetables cooked, fresh bread crumbs absorbed excess moisture. To provide our Utica Vegetables extra crunch, we added bread toasted crumbs towards the finished dish.
Serves 6
You will need two large heads of escarole. You should use either hot or sweet capicola. Whichever you select, purchase a 1/2-inch-thick slice (or use prosciutto) in the deli counter steer clear of the prepackaged thin slices, since you will want hearty cubes of meat with this dish. Don't use canned bread crumbs here.
Ingredients
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