Deborah takes home a doggie bag...
|The trees say late fall, the weather says late summer.|
The restaurant Pesce Pasta on the upper west side of Manhattan was a place I knew nothing about, but being hungry I peeked in. When I saw the vegetable antipasto sitting out on a display table right by the front door I was sold. Ordering a plate of sauteed greens in Italian restaurants is a must for me when I feast on pasta. This night I ordered the escarole, a leafy member of the endive family that is also used as a lettuce green. A HUGE portion arrived at the table, far more than my dining companions and I could consume, although we tried. The remaining greens came home with me. How lucky!
|Pesce Pasta's Escarole with Garlic|
|Whole nutmeg shown here in its shell.|
2 Tbs. flour
1 cup milk
1/2 teaspoon grated nutmeg
salt and pepper to taste
2 cups of cooked escarole (either blanched or sauteed)
1/2 cup grated gruyere cheese
Pre-heat oven to 350 degrees
Melt the butter in a small sauce pan. Add the flour and quickly whisk the two together. Pour in the milk and allow the mixture to come to a low boil. Continue to whisk to smooth out any lumps as the sauce begins to thicken. Add the nutmeg and salt and pepper. In a large bowl mix the thickened sauce with the cooked escarole and the grated cheese. Pour mixture into an oven proof dish. Bake for 25-30 minutes until the top starts to turn golden. Serve immediately.