Serves 2 as Entrée; 4 as a side dish
1 small head Escarole, washed and chopped
2 large cloves garlic, crushed and peeled
15 ounces canned white beans, rinsed and drained
4 ounces Asiago Pressato DOP, coarsely grated
4 ounces Asiago d’Allevo DOP, coarsely grated
4 ounces Speck Alto Adige IGP, finely mined
Extra Virgin Olive Oil
Optional: Crushed red pepper flakes, to taste
Equipment: Sauté pan, tongs, cheese grater
Thinly film sauté pan with extra virgin olive oil.
Add escarole, garlic and Speck Alto Adige IGP. Cook until escarole is wilted and tender. Add beans and cook until beans are heated thoroughly.
To serve; Place escarole mixture on a plate; add optional crushed red pepper flakes and generously top with cheeses.