Savory Bread Pudding with a Salad of Bitter Greens
http://m.feastmagazine.com/feast_tv/recipes/article_4f30e03e-13e2-11e7-8ccb-abda876c45be.html
Recipe by Catherine Neville
Yield | 6 to 8 servings |
Sausage and Escarole Bread Pudding
2 Tbsp olive oil
2 Tbsp butter, plus more for buttering baking dish
1 large yellow onion, julienned
2 cloves garlic, minced
1 lb bulk hot or mild Italian sausage
1 cup sliced escarole leaves
1/2 cup chopped parsley
2 cups whole milk
4 large eggs
1/2 cup shredded Gruyère cheese
1/4 cup shredded Parmigiano-Reggiano cheese
salt and freshly ground pepper to taste
fresh-grated nutmeg to taste
1/2 lb stale good quality bread, cubed
Preparation:
Preheat oven to 350 degrees.
Heat oil and butter in a large skillet over medium heat and then gently sauté onion until translucent and just starting to caramelize, about 10 minutes. Add garlic and sausage and sauté until sausage is turning brown. Add escarole and parsley, stir and remove from the heat.
In a large bowl, whisk milk and eggs and then stir in Gruyère and Parmigiano-Reggiano, salt, pepper and nutmeg. Toss in bread cubes, ensuring the bread is evenly coated with the milk mixture. If the bread seems dry, add more milk. Carefully stir in sausage and escarole.
Pour pudding into individual portions in buttered ramekins or go family style and pour into a buttered 9-by-13 baking dish. Bake until top is golden and a knife inserted in the middle comes out mostly clean, about 30 minutes.
Simple Bitter Greens Salad
1 head escarole, tough white parts removed, chopped
1 bulb fennel, thinly julienned
3 heads endive, thinly sliced
1 shallot, minced
good quality olive oil
balsamic vinegar
salt and freshly ground black pepper
handful chopped walnuts
good quality Gorgonzola to taste
Preparation:
In a large bowl, toss the greens with the shallot, then drizzle with olive (or walnut) oil and balsamic vinegar. Toss. Season with salt and pepper and toss again. Taste and adjust seasoning. Top with walnuts and Gorgonzola and serve.
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Be thankful and stop complaining.
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