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Pasta all'Antipasti

Pasta all'Antipasti


  • 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.