Sounds odd, but the tender/sweet of the carrot is a great foil for the chewy/bitter of the escarole. Scattering the escarole with a little sugar aids caramelization and adds to the sweet/bitter contrasts. Give this unlikely seeming combo a try and you may be hooked. Make this when the carrots are sweet.
INGREDIENTS:
1 bunch of carrots, scrubbed, cut into ¼-inch rounds 4 cups bunch escarole, tender inner leaves preferred, washed 1½-2 cups white, yellow, or red onions, sliced in a very thin Lyonnaise cut 8 ounces buffalo mozzarella, sliced 1/8th inch thin Olive oil as needed Leaves from 2-3 sprigs fresh thyme ½ teaspoon of sugar, or less Balsamic Vinegar Reduction or Sherry Vinegar Reduction, as needed Salt and pepper to taste 1 recipe Cocque (see recipe)METHOD:
Make dough for cocque. When ready to cook, heat oven to 475°F.
Place the escarole into a colander.
Bring a medium pan of water to a boil. Salt well, and when it stops surging, add the carrots. Cook until tender-you should be able to crush one between thumb and forefinger. Drain the carrots into a strainer over the colander of escarole, so the escarole wilts a little.
Allow the carrots to drain, and drain the escarole. Spread the escarole out on a cutting board and sprinkle with the sugar. Spray with oil and season with salt and pepper.
Toss the drained carrots with a little oil, just enough to coat them, and season with salt and pepper.
Prepare the cocque bases, then paint with olive oil. Lay on the cheese slices, the spread the escarole over the bases. Scatter the thinly sliced onions over the escarole. Scatter the carrots over the escarole, laying them flat on the escarole. Scatter the thyme leaves over the cocque.
Cook as directed, trying to get the escarole and carrots to caramelize while not burning the crust.
Remove from the oven when done, and drizzle with some Balsamic or Sherry Vinegar reduction, and then slice across when cooled 3 minutes. Serve.
Serves: 4
Source: Chef Andrew E Cohen
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