escarole purée with mozzarella

crema di scarola con mozzarella

4 servings

Sauteed escarole with pine nuts and raisins is a classic combination. However this recipe puts a different spin on things by making a smooth soup of the greens, which then gets garnished with the toasty pine nuts, sweet raisins, and creamy mozzarella.

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Ingredients

5 ounces fresh mozzarella (preferably buffalo), drained and cut into 1-inch chunks
2 tablespoons pine nuts
3 tablespoons extra-virgin olive oil plus more for drizzling
1/2 cup roughly chopped onion
1/2 pound Yukon gold potatoes, peeled and coarsely grated
1 1/3 pounds escarole, cored and roughly chopped
Fine sea salt
3 tablespoons golden raisins, soaked in hot water for 5 minutes and drained

Instructions

Put mozzarella in a fine-mesh sieve set over a bowl to drain any excess liquid.

In a large skillet, heat pine nuts over medium-low heat, occasionally shaking pan back and forth, until lightly golden, 8 to 10 minutes. Transfer to a plate to cool.

In a large skillet with lid, heat oil over medium-high heat. Add onion, reduce heat to medium-low and cook, uncovered, stirring occasionally, until softened, about 7 minutes. Add potatoes and cook, stirring occasionally, about 5 minutes more. Add escarole and pinch salt; continue cooking, covered, stirring occasionally, until leaves are wilted and tender, about 10 minutes more; add 1 cup water and bring to a simmer. Transfer contents of pan to a blender or food processor and purée until smooth; season with salt to taste.

Divide soup into bowls; top with mozzarella, pine nuts and raisins. Drizzle with oil.

June 2010