Escarole baked with Asiago cream
- 1 large head escarole, washed
- 1 onion, sliced thin
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 1/2 cup milk
- 1/3 cup heavy cream
- 1/4 pound Asiago cheese, grated
- 1 teaspoon flour
- 3 tablespoons dry white wine
- 1 tablespoon Dijon mustard
In a large skillet heat the olive oil and cook the onion till translucent. Cut the escarole in 4 pieces and add it on top of the onions. Add salt and pepper and cook the escarole till it begins to caramelize.
Remove from heat.
In a small nonstick saucepan add the milk, cream and cheese, cook gently, stirring till the cheese has melted. Stir the flour with the wine and mustard and add them to the cheese mixture. Cook gently, stirring constantly till lightly tickened.
Preheat oven to 480F, in a baking pan, place the escarole and onion, top with the cheese cream and bake for few minutes, till bubbly and golden.