1 small escarole, halved
1 radicchio, halved
Salt and pepper
3 tablespoons EVOO, plus non-aerosol olive oil spray
About ¼ pound each, fine dice, of Genoa or fennel salami, hot sopressata, and end of prosciutto or meaty pancetta
4 large cloves garlic, thinly sliced
½ cup chopped giardiniera in brine, drained and chopped
¼ cup sweet or hot cherry pepper rings in brine, chopped
¼ cup green Cerignola olives, pitted and chopped
¾ cup white wine or dry vermouth
½ cup chicken or beef stock
1 pound short-cut pasta such as strozzopretti, gemelli or penne
¾ pound (about 1 ½ cups diced) Italian provolone and fresh, but firm mozzarella or smoked mozzarella, combined
A fat handful of flat parsley, chopped
Serves: 4 to 6
Heat a large pot of water to boil for pasta.
Heat a large cast-iron or nonstick skillet over medium high heat. Season the halved greens with salt and pepper and spray with oil, then char in pan cut-side down, 3 to 4 minutes. Remove from pan and reduce heat to medium. When greens are cool enough to touch, shred them and discard the core.
Add EVOO to pan, 3 turns, then add meats and render 2 to 3 minutes. Add garlic, stir 1 minute, add the pickled vegetables, peppers and olives and combine. Add wine or vermouth and let it absorb. Add stock and reduce heat to low.
Cook pasta 1 minute less than package directions in salted water and reserve ½ cup cooking liquid. Drain pasta, add to antipasti mixture, then add the greens and cheeses and toss 1 minute more. Serve topped with parsley.