Southern Italian-Style Greens with

Citterio Hot Capocollo & Beans

Bresaola Burrata Salad

  • 1 package Citterio Fresco┬« Hot Capocollo
  • 1 large head of Escarole Greens
  • 3 Tbs. Italian Extra Virgin Olive Oil
  • 3 Garlic cloves - finely chopped
  • 2 Italian hot red peppers - coarsely cut
  • 1 can Cannellini Beans - drained/washed
  • 1/4 c. Italian Grated Romano Cheese
  • 1/4 c. Panko breadcrumbs
  • 1/2 c. Low Sodium Vegetable Broth
  • Fresh Cracked Pepper - to taste

- Take your cleaned Escarole and coarsely chop

- Place olive into saute pan and warm up

- Add garlic and cut red pepper to olive oil and cook until garlic is lightly browned. Do not burn garlic.

- Add the cleaned escarole and cook until al dente to tender.

- Add strained Beans and Capocollo and cook for about 1 minute.

- Add broth and cook for about one minute.

- Slowly add Italian Romano and Panko Breadcrumbs and toss, let broth slightly thicken.

- Cook for about 1 more minute on medium heat.

- Add fresh cracked pepper to taste and serve


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