This week, VV dining newsletter writer Hailey Eber spoke to chef Jason Denton (of Lupa, ‘ino and ‘inoteca) about his new cookbook, Simple Italian Snacks. He gave us the recipe for one of those simple Italian snacks. It is indeed very easy, and doesn’t feature obscure ingredients. (Except maybe the ricotta salata. In a pinch, sub Parmesan.) Here’s what Denton has to say about the recipe:
This is a great recipe for salad greens that have lost their looks: wilt them down to their most flavorful, spread them on toasts, and suddenly your bruised arugula and watercress have found new life. The flavor is sophisticated, with ricotta salata lending a salty coolness to the bitter flavor of the greens. The ingredients are in your crisper drawer for this, one of my budget favorites.”
Get the recipe, after the jump. Jump!
Bruschetta of Wilted Bitter Greens and Ricotta Salata
Yield: 8 bruschetta
4 cups tightly packed bitter greens (arugula, watercress, radicchio, or a combination)
8 teaspoons olive oil
8 garlic cloves, crushed
2 tablespoons extra-virgin olive oil
8 baguette slices, cut 1/2-inch thick on the diagonal, toasted
4 ounces ricotta salata
Preheat the oven to 400 degrees.
On a sheet pan, arrange the greens in 8 small handfuls. drizzle a teaspoon of the olive oil over each handful, and sprinkle each with sea salt. Top each with a crushed garlic clove.
Place sheet pan in the oven, and bake for 10 minutes, fluffing each handful of greens after 5 minutes.
Remove the greens into a mixing bowl, and let them cool to room temperature. Use tongs to transfer greens to a cutting board, leaving any liquid behind. Roughly chop the greens, and transfer them to a clean bowl. Drizzle with the extra-virgin olive oil.
To serve, spread a tablespoon of the wilted greens over each toast. Top with a grating of ricotta salata, and a bit more sea salt. Serve on a platter.