| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Appetizers, Italian |
4 |
Servings |
INGREDIENTS
| 2 |
|
Whole heads garlic |
| 2 |
ts |
Olive oil; plus |
| 1 |
tb |
Olive oil (preferably extra-virgin) |
| 1 1/2 |
lb |
Escarole; trimmed, cut into 1-inch pieces |
| 1 |
lg |
Garlic clove; minced |
| 4 |
sl |
French bread (4" x 6" each) halved, toasted |
| 1 |
|
Lemon; cut into 8 wedges |
INSTRUCTIONS
Preheat oven to 350 F. Cut 1/2 inch off top end (opposite root end) of
each garlic head, exposing top of garlic cloves. Remove any loose papery
outer skin. Place garlic cut side up in small glass baking dish. Drizzle
with 1 teaspoon oil. Cover dish with foil and roast garlic 30 minutes.
Turn garlic cut side down. Roast uncovered until tender, about 30 minutes.
Cool to room temperature.
Separate garlic into individual cloves. Pinch each clove at root end to
release garlic into small bowl. Mash with fork. Stir in 1 teaspoon oil.
Season with salt and pepper. (Can be prepared 3 days ahead. Cover and
refrigerate. Bring to room temperature before using.)
Cook escarole in large pot of boiling salted water until just tender, about
4 minutes. Drain well. Heat remaining 1 tablespoon oil in heavy large
skillet over medium heat. Add 1 minced garlic clove; saute until heated
through, about 3 minutes. Season with salt and pepper.
Spread roasted garlic puree on bread slices. Using tongs, place escarole
atop garlic. Serve with lemon wedges.
Per Serving: calories, 170; fat, 7g; sodium, 307mg, cholesterol, 0
Source: Bon Appetit, July 1994 Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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