Flatbread with Sauteed Apples, Fennel, Radicchio, Escarole and Stilton

This flatbread, with its pungent leafy greens, tart apples and strong blue cheese, practically screams autumn.  But here In Houston, our growing seasons are a bit upside down.  We grow fall vegetables such as leafy greens, lettuce and brassicas during the winter for a spring harvest in order to avoid the impossibly hot summer temperatures that start as early as April.  This means we are eating vegetables like collards, fava beans, chickpeas, and escarole in the spring instead of the fall.   While we're enjoying the last of these wonderful vegetables, our snap beans, tomatoes, and other summer vegetables are also maturing, a clear sign it's the end of our spring vegetable season.

This flatbread includes both radicchio and escarole from the garden, two of our favorite chicories.  These plants, started last October, have far exceeded expectations by producing massive, thick heads of leafy greens.   We also use a fennel bulb from the garden.  All these plants are suffering badly due to our high temperatures.  We're hoping the fennel will last a few more weeks still, but the chicories are about done for the season.  To enjoy this flatbread despite the heat, we just turned up the air conditioning and let the flavors serve as a reminder that cooler weather, at least here in Houston, is only about five months away.

Flatbread with Sauteed Apples, Fennel, Radicchio, Escarole and Stilton

Ingredients

2           cup             escarole leaves, washed, stems removed and 
                               coarsely chopped
2           cup             radicchio leaves, washed, stems removed and 
                               coarsely chopped
1           cup             apple juice
1                             small fennel bulb, thinly sliced, about 1 1/4 cups
1                             Granny Smith apple, very thinly sliced
                               sea salt and black pepper
1           Tbs             olive oil, plus more for flatbread
1           Tbs             butter
3           oz               Stilton or other strong blue cheese, crumbled
                               (we used Neal's Yard Colston Basset Stilton)                   
1                             ball flatbread dough, at room temp for 5 minutes before rolling out
                               flour for rolling out dough and cornmeal for peel
Procedure

1. Preheat oven to 450° and place rack in top third of oven.  Place pizza stone on rack and heat, ideally for one hour, before baking flatbread.
2. Heat apple juice over medium high until it is reduced in volume to 1/3 cup.
3. Heat olive oil, fennel, 1/4 tsp salt and a few pinches of pepper over medium.  Saute about 2 minutes, then add greens and another 1/4 tsp salt and another pinch of pepper.  Cook until greens are wilted, about 2 minutes.
4. Add apples and apple juice and continue to cook until greens are very soft.
5. Remove from heat and leave in the pan to cool.  Add the butter and toss together.
6. Roll out dough on a well-floured surface.  Cover very lightly with olive oil.
7. Spread half the cheese over the dough, then add greens and apples.  Top with remaining cheese, and sprinkle with sea salt and pepper.
8. Bake until bread is crispy and golden brown and cheese is well melted.  Serve immediately.

Printable Recipe

Other Escarole recipes from Vegetable Matter:
Escarole Soup with Arborio Rice and Escarole Blue Cheese Crostini

Taleggio Melt with Escarole and Fig Jam

Salad of Bitter Italian Greens, Strawberries and Parmesan

Panini with Braised Escarole, Apples and Walnuts

Escarole Soup with Arborio Rice and Escarole Blue Cheese Crostini

Escarole, like all the chicories, is a bitter leafy green.  We admit that a bitter soup doesn't sound too appetizing, but we decided to give this Mark Bittman recipe a try with our huge escarole harvest.  These plants have become wonderfully full and large in our garden, but now that our "spring" temperatures are flirting with 100° every day, we are cooking as much escarole as possible before the heat wipes them out.  This soup does in fact have some bitter notes, but they are quite subtle.  In fact, the escarole becomes surprisingly mild in this soup, which allows many complex flavors to shine.

To accompany the soup, prepare some crostinis topped with some of the cooked greens from the soup.  With the addition of a strong blue cheese (we use local cheesemaker Pola's fabulous, creamy blue), these little toasts becomes the perfect accompaniment.  The soup, which includes both parmesan and arborio rice, is quite hearty -- almost a liquidy risotto.  With the little crostinis served alongside, this is a delicious and filling meal.

Escarole Soup with Rice and Escarole Blue Cheese Crostini 
soup recipe by Mark Bittman, NY Times; Vegetable Matter crostini recipe
serves 2-4

Ingredients

4             Tbs           olive oil
4                             garlic cloves, minced
5                             garlic cloves, thinly sliced
1/2          cup           onion, chopped
4             cups          escarole, washed and chopped
6            cups           vegetable stock
1/4          cup           arborio rice, or other short-grain rice
                               sea salt and black pepper
                               parmesan cheese
2-4                           slices sourdough or similar bread
                               strong, creamy blue cheese, crumbled

Procedure

1. Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.
2. Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender.
3. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside.
4. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.
5. For crostini, drain about 1/4 cup of the escarole leaves from the soup.  They don't need to be totally dry.  Heat some olive oil in a pan, then add bread slices.  When browned, flip over and top already-grilled side with crumbled blue cheese and escarole leaves.  Drizzle a tiny bit of soup on top for added flavor.  Remove from pan when cheese is gooey and second side of bread is golden brown.   Serve on the side with the soup.

Printable Recipe

Other Escarole Recipes from Vegetable Matter:

Taleggio Melt with Escarole and Fig Jam

Panini with Braised Escarole, Apples and Walnuts

Salad of Bitter Italian Greens, Strawberries and Parmesan

Taleggio Melt with Escarole and Fig Jam

Seasonal eating from the garden sometimes requires overloading on the current harvest.  Last summer, we tired of eggplant after months of eating it almost every day, and by November we did not want to look at another cucumber.  Right now, we're in chicory mode.  Puntarelle, Wild Chicory, Dandelion Greens, Barba di Cappuccino, Radicchio, and Escarole are all maturing at the same time in massive quantities.  We want to enjoy these wonderful bitter greens while we can because the plants won't survive long now that our daytime temperatures are hitting the 80's.

Escarole is a versatile, fairly mild chicory.  It produces a head of large, soft leaves ideal for any number of recipes.  Right now, the heads resemble small trees as the plants send up thick flower stems.  Escarole is delicious when braised or sauteed, but it is also wonderful raw, fresh-picked from the garden.  In this panini, the escarole is not cooked at all.  The taleggio melts enough to gently warm the leaves, and the fig jam plays off the greens' bitter flavor.  These are intense, bold flavors that celebrate the end of chicory season perfectly.

Taleggio is a rich Italian cheese made from whole cows' milk.  The cheese has a long history in Italy, being referred to as "stracchino" because it was made from the milk of tired or "stracca" cows returning from the high pastures of Northern Italy in the autumn.  Production of taleggio is believed to date back to the 10th or 11th century, and possibly earlier.  While it is labeled a "semi-soft" cheese, it is actually quite soft and gooey, with a wonderful, almost runny texture that easily melts in the mouth.  Taleggio is what we fondly call a "stinky" cheese, with a pungent aroma and tangy flavor.  The cheese is an ideal companion for escarole or other chicories because of its intensity, but is also wonderful when used in risotto, pasta, salad, and even paired with fruit or wine.

Taleggio Melt with Escarole and Fig Jam

Ingredients

4            slices           sourdough or similar bread

                                 olive oil

2            Tbs              fig jam

12          oz                Taleggio, sliced thickly

4            oz                escarole, stems and ribs removed, chopped

Procedure

1. Spread fig jam on two slices of bread.  Add cheese and escarole.  Season to taste with salt and pepper, and add top pieces of bread.
2. Heat olive oil in a pan over medium low until hot, then brown sandwiches.  Flip and repeat.  Cheese should be gooey and melted, and bread toasted to a golden brown.

Printable Recipe

Other Escarole Recipes from Vegetable Matter:
Panini with Braised Escarole, Apples and Walnuts
Salad of Bitter Italian Greens, Strawberries and Parmesan

Other Sandwiches from Vegetable Matter:
Panini with Anjou Pears, Brie, Caramelized Walnuts and Arugula Pesto Mayo
Caramelized Apple Melt with Aged Cheddar and Arugula
French Breakfast Radish and Mache Sandwiches
Green Apple, Brie and Caramelized Onion Panini
Grilled Eggplant, Haloumi and Arugula Sandwich

Salad with Arugula, Dandelion Greens and Blood Orange Vinaigrette

Here is another salad celebrating the bitter greens that are abundant in our garden right now.  Italian dandelion greens are a particularly remarkable vegetable; the more we harvest, the more the plants produce.  The leaves range from small and delicate to over eighteen inches long.  Although the seeds were started last September, the plants are still full and healthy, promising many more months of productivity.  The arugula, on the other hand, is starting to sprout lots of little white flowers, a lovely site in the garden but also a sign that these plants will need to be replaced soon with new arugula for the spring and summer.   With its bitter flavor and popularity in Italian food, we have often wondered if arugula, like dandelion greens, is in the chicory family.  We have not found any mention of a connection, but if you have any information in this regard, please share it with us. 

Arugula and dandelion greens are both bitter, but their flavors are quite distinct.  Anyone who has eaten arugula freshly picked from the garden will not confuse its taste with anything else, while the dandelion greens offer a more subtle kick.  Nevertheless, they combine surprisingly well in a salad.  Blood oranges are used here in both the dressing and the salad itself to both temper and enhance the flavors of these greens.  Sauteed porcini mushrooms and parmesan cheese are added at the last minute to add a creamy finish and depth to the salad.  The colors are also spectacular here -- red-ribbed greens, deep orange fruit, and creamy shaved parmesan cheese -- making this the perfect choice if you're looking for a quick salad that is sure to impress.

Salad with Arugula, Dandelion Greens and Blood Oranges
makes two meal-sized portions or 4 to 6 side dishes

Ingredients

Blood Orange Vinaigrette Dressing

1/2            cup          blood orange juice (from about 4 oranges)
1               Tbs          shallots, finely chopped (about 2)
1               tsp           Dijon mustard
1               tsp           sugar
1               Tbs          sherry vinegar
1               cup          olive oil
1/4            tsp           sea salt
1/4            tsp           black pepper

Salad

2               Tbs          olive oil
4               oz             king porcini mushroom, thinly sliced
1/4             tsp           red pepper flakes
2                cups         arugula
1                cup          dandelion greens
1/4             cup          red onion, thinly sliced (about 1 onion)
1                                blood orange, peeled and segmented
                                  parmesan cheese thinly sliced
                                  sea salt and black pepper to taste

Procedure

Dressing

1. Whisk together all ingredients except olive oil.  When well-combined, slowly whisk in olive oil in a steady stream.  Season with sea salt and black pepper.

Salad

1. Saute porcini and red pepper flakes in olive oil with salt and black pepper to taste over medium-high until tender.  Remove from heat.
2. Combine greens, onion and orange.  Toss with dressing to coat.  Divide onto 2 plates, then top with porcini mushrooms and parmesan shavings.

If you like this salad, try our Salad of Bitter Italian Greens, Strawberries and Parmesan
You may also like our Dandelion Green and Goat Cheese Empanadas

Dandelion Green and Goat Cheese Empanadas

Our favorite Argentinian restaurant here in Houston is Marini's Empanadas.  We order a big assortment of empanadas every time we eat there. Our favorites include the Dulce de Leche dessert empanada, and the Humita with creamed corn and cheeses.  At just over $2 each, they're so affordable and delicious, we never planned to make empanadas at home.  But then we discovered this recipe in the L.A. Times, and couldn't resist making empanadas using our Red Rib Italian Dandelion greens from the garden.  The ribs of the dandelion greens keep their red color when cooked, making the filling as pretty as it is tasty.  This is a time-consuming recipe, so save these empanadas for a weekend project, or break it up into two nights.  The unbaked empanadas keep in the fridge for up to two days.

 

Dandelion Green and Goat Cheese Empanadas

adapted from latimes.com

Ingredients

1          cup              whole-wheat flour
1 1/4    cup              unbleached A.P.flour
                                sea salt and black pepper
1/2       cup               (1 stick) butter, cubed and cold
1/2       tsp                cider vinegar
1                              egg, separated
                                ice water
3                              large bunches dandelion greens
1 1/2    cup              onion, finely chopped (about 1 onion)
1          cup               leek sliced thinly (about 1 leek)
1/4       cup               olive oil
3                              cloves garlic, minced
1/8       tsp                red pepper flakes
1/4       tsp                cayenne
11        oz                goat cheese
1/2       cup              grated Pecorino Romano
                                Coarse sea salt for sprinkling

Procedure

1. In the bowl of a food processor, pulse the whole-wheat and all-purpose flours, 1 tsp salt and 1/2 tsp black pepper to combine. Add the butter and pulse until the butter is reduced to pea-sized pieces. 
2. In a measuring cup, whisk together the vinegar and egg yolk (reserving the egg white) and add enough ice-cold water to bring the volume to one-half cup. Add the liquid to the processor in a steady stream while pulsing. 
3. Continue to pulse just until the mixture looks crumbly and damp, and the dough just adheres when pressed together. Turn the dough out onto a sheet of plastic wrap and press into a disk. Wrap tightly and refrigerate for at least one hour, or overnight. 
4. Preheat the oven to 400°.
5. Bring a large pot of salted water to a boil and blanch the dandelion greens for about 1 minute to bring out the color and soften slightly. Drain and immediately run under cold water to stop the cooking process.  Coarsely chop, then squeeze the chopped greens in a towel to remove as much liquid as possible and set aside.
6. In a large pan, cook the onions and leeks in the olive oil over medium heat until soft, 8 to 10 minutes. Add the garlic and continue to cook until the garlic is aromatic, about 1 minute. Stir in 1/4 tsp salt, the pepper flakes, 1/4 tsp black pepper and the cayenne. Remove from heat and cool. 
7. In a large bowl, combine the cheeses, dandelion greens and onion mixture. 
8. Divide the chilled empanada dough into 8 disk-shaped portions. On a floured work surface, roll out each portion of dough into an approximately 7-inch circle. Place one-third cup of the filling in the lower middle section of the circle. Whisk the reserved egg white in a small bowl and use it to brush the outer edges of the lower half of the dough. Fold the dough in half over the filling, pressing the edges and making sure there are no air pockets. Trim any rough or uneven parts and either crimp the edges with your fingers or use a fork to seal the edges. 
9. Place the empanadas on a silpat-lined baking sheet. Brush with the egg wash and sprinkle with coarse sea salt. Bake until puffed and golden, 25 to 30 minutes. Cool on a rack. The empanadas will keep, unbaked and refrigerated, for up to 2 days.

Salad of Bitter Italian Greens, Strawberries and Parmesan

Here in Houston we are straddling winter and spring.  Temperatures jumped to the 80's before we were hit by a dramatic cold snap that sent temperatures dipping down into the 30's.  The sudden cold weather had us scrambling to save our tomato, cucumber and eggplant seedlings, while the warmer temperatures sent our cool-weather greens into overdrive, with many plants all hitting maturity at once.  We are now harvesting gorgeous Lettuces, Chicories, Arugula, Kale, Swiss Chard and Asian Greens to name just a few.  The Cilantro, Dill, Parsley and Fennel are also amazing.

When local strawberries showed up at our market, we knew it was time to combine them with something from this abundant harvest. We created a seasonal salad which uses escarole (below), fennel and barba di cappuccino chicory (above) from the garden for a dish that is seriously bitter.  We love these bold flavors which play off the sweet strawberries and salty cheese to perfection.   The recipe makes a filling meal for two, but the salad is so pretty that it would also be a wonderful accompaniment to a main course.  Just be sure to pair it with an entree that has equally strong flavors.

Salad of Bitter Italian Greens, Strawberries and Parmesan

serves 2 as a meal

Ingredients

3            Tbs          minced shallot (about 1 shallot)
2            Tbs          fresh lemon juice (about 1 lemon)
1            tsp           red-wine vinegar
1/2         tsp           fine sea salt
1                            escarole head, torn into pieces
1                            barba di cappuccino head (or frisee or radicchio),
                              torn into pieces
1                            small fennel bulb, thinly sliced

1/4         cup          olive oil
1/4         cup          parmesan, thinly sliced or shaved

1            cup          strawberries, washed and thinly sliced

Procedure

1.  Combine shallot, lemon juice, vinegar, sea salt, and 1/2 teaspoon pepper in a small bowl. Let stand 5 minutes.  Slowly whisk in olive oil.
2. Combine greens and fennel in a big mixing bowl.
3. Toss greens with dressing to coat.
4. Divide between two plates, top with sliced strawberries and parmesan.

Panini with Braised Escarole, Apples and Walnuts

Escarole is a type of endive, all of which are chicories.   Like other chicories, escaroles prefer cool temperatures and are grown in Houston as a winter green.  This variety is Natacha from Johnny's Seeds.  We started seeds in August and September, and our garden is now full of rows of escarole ready for harvest. 

Escarole forms big heads of mildly bitter, soft leaves.  The leaves in the center are supposed to be milder in flavor, but we always use the whole head together.  Escarole is rich in folic acid, fiber, and vitamins A and K, and makes a wonderful cooked green.  Here we continue our sandwich series* with a panini stuffed with braised escarole, sautéed apples and toasted walnuts.   The sweet apples, bitter greens and earthy nuts meld perfectly in this filling panini.  Using escarole fresh from the garden makes it taste even better.

Panini with Braised Escarole, Sautéed Apples and Toasted Walnuts
makes 2 panini

Ingredients

2           Tbs            butter
1/2                          Granny Smith apple, thickly sliced
1                             shallot, thinly sliced
2                             garlic cloves, minced
1                             escarole head, cut into 1/2" pieces
1/2       tsp              cider vinegar
1          Tbs             water
1/4       cup             walnuts, chopped and toasted
4                             slices sourdough or similar bread
                               sea salt and black pepper
                               olive oil for pan

Procedure

1. Sautée apple in 1 Tbs butter over medium heat until soft and starting to caramelize, about 2 minutes.  Remove apples from pan and set aside.
2. Add remaining 1 Tbs butter to pan and sautée shallot over medium-low heat until softened.  Add garlic and cook briefly, then add escarole and sautée until it starts to wilt.  Add vinegar and water and cook until tender, about four more minutes.  Add apples, walnuts, and salt and pepper to taste and sautée briefly.
3. Top bread slices with braised escarole filling and grill on panini press or in pan lightly coated with olive oil.  If using pan, use another pan to press sandwich, and weigh down with a tea kettle or similar.  Flip to evenly grill both sides and serve immediately.

 Check out our other sandwiches in this series:
Panini with Anjou Pears, Caramelized Walnuts, Brie and Arugula Pesto Mayo
Caramelized Apple Melt with Aged Cheddar and Arugula
Green Apple, Caramelized Onion and Brie Panini

Boca Burgers with Pureed Mache and Sauteed Dandelion Greens

This was one of our quick dinners created after surveying the vegetable garden for ideas.  Mache and Dandelion Greens have both thrived this winter with no attention from us.  The mache is growing in our window box where it gets very little sun or water, but the plants are thick and full.  In the backyard, we are growing both Green and Red-Ribbed Dandelion Greens.  Both varieties have grown into large, full plants with the longest leaves reaching well over 18 inches.  We topped boca burgers with the mache puree, although it is tasty enough on its own to use as a vegetable dish.  For our side, we sauteed dandelion greens which were bitter and wonderful at the same time.

Pureed Mache

1 1/2          Tbs          sea salt
1                 lb            freshly picked mache, washed and dried
1/4              cup         vegetable stock
1/4              cup         half and half
                                  pinch of nutmeg


Sauteed Dandelion Greens

1              lb              freshly picked dandelion greens, rinsed
2              Tbs           salt
1/8          cup            olive oil
2                               garlic cloves, minced
1/8          tsp             red pepper flakes
1/8          tsp             sea salt
Procedure

Pureed Mache

1. Bring large pot of water to a boil, add salt and mache.  Blanch, uncovered, until just softened, about 2 minutes.  Drain and run under cold water to stop the cooking process.   Gently press out extra water.
2. In food processor, puree mache with vegetable stock and half and half until smooth.  Season with nutmeg and sea salt to taste.
3. Use on a sandwich like we did, or serve as a side dish.  This would also be fantastic tossed with some pasta and a wonderful cheese.

Sauteed Dandelion Greens

1. Bring large pot of water to a boil, add salt and dandelion greens.  Cook uncovered until ribs are soft, about 10 minutes.  Drain, then run under cold water to stop the cooking process.  Gently press out extra water.
2. Heat olive oil in large skillet over medium, then saute garlic and red pepper about 1 minute.  Increase temperature to medium-high, add greens and sea salt, and saute until greens are coated with oil, about 4 more minutes.  Season with salt and pepper.
3. Serve immediately.

Roasted Brussels Sprout Salad with Wild Chicory and Toasted Pecans

Our Wild Chicory has formed beautiful rosettes over the last month thanks to the chilly weather.  The name is misleading as this chicory is grown from seeds purchased from Nichols, and cannot be found growing wild anywhere here in Houston.  We started the seeds directly in the garden in August with a second round planted in October.    Despite the name, this chicory is very well behaved and we now have two thick rows of gorgeous greens.  Wild chicory is a wonderful salad green with its big leaves and mildly bitter taste.  We're not sure if it's commercially grown, so if you aren't cultivating wild chicory at home and can't find it at market, try arugula, escarole, dandelion greens or endive for this salad.  We combine the chicory with another of our favorite winter vegetables, Brussels sprouts.

Roasted Brussels Sprout Salad with Wild Chicory and Toasted Pecans
serves 2 as an entree

Ingredients

Dressing

3             Tbs            olive oil
1             Tbs             white wine vinegar
                                  sea salt and black pepper to taste

Salad

1              lb              Brussels sprouts, trimmed and halved
                                 olive oil, sea salt and black pepper
1/2           cup            pecans
1/2           Tbs            butter
1/4            tsp            salt
2               cups          wild chicory
                                  (or however much you like)
1/8            cup           Grana Padano Stravecchio cheese, shredded
                                  or Parmesan, shredded

Procedure

1. Combine dressing ingredients, whisk well, and set aside.
2. Preheat oven to 350°.  Spread pecans on sheet pan and bake until fragrant and a few shades darker, about 10 minutes.  Toss immediately in a bowl with butter and salt until nuts are well coated.
3. Preheat oven to 425°.  Toss Brussels sprouts with olive oil to coat, then season with salt and pepper.  Spread on a sheet pan, cut side down, until soft and browned, about 15 minutes.
4. Trim chicory, then toss with the salad dressing.  Top with Brussels sprouts and pecans, then sprinkle cheese on top.
5. Serve while sprouts are still warm, or at room temperature. 

• If you like this salad, try our Brussels Sprout Salad with Marcona Almonds and Manchego Cheese
• Read more about Italian chicories in the garden and try our recipe for Focaccia with Chicory, Fingerling Potatoes, Rosemary, Gorgonzola Dulce and Pine Nuts

Italian chicories in the garden

Before planting our vegetable garden, chicory to us was a coffee ingredient in New Orleans.   Little did we know that we've been eating chicory in its various forms for years.  Dandelion greens, radicchio, endive and escarole are members of the chicory family.  They vary in color, texture, and growth habit, but all chicories possess a wonderful bitterness and bite.  The chicory used to flavor coffee is actually the root of an endive plant, roasted and ground.

Chicories grow best in cool weather.  Too much heat turns them unpleasantly bitter so in Houston we grow chicories in the autumn and spring.  Chicories are high in folate, vitamins A and K, and fiber.  Italian cooking embraces chicory in its many forms, and we chose several varieties offered by Seeds from Italy. This website has an impressive selection, and the seeds arrive in big, glossy, colorful packets with multilingual descriptions and cute pictographs demonstrating planting instructions.  We're growing Catalogna Punterelle, Barba di Cappuccino, and Radicchio di Castelfranco to name just a few.  

David wanted to add chicory to a foccacia featuring traditional Italian ingredients:  potatoes, pine nuts, gorgonzola dulce and rosemary.  Lots of strong flavors, so the question was which chicory would work the best.  We narrowed it down to Puntarelle or Barba di Cappuccino because they have matured the fastest in the garden.  The Puntarelle is long and narrow, mostly stem and very little leaf.  The Barba di Cappuccino has big serrated leaves with a thicker center stem.  We conducted a quick taste test and decided that the Puntarelle had just the right amount of bite for our foccacia.  We plucked rosemary from the garden, and its fragrance was almost overwhelming.  With the puntarelle, gorgonzola, and rosemary, this foccacia is definitely not for the timid.  As Nonna would say, devi accettare l'amaro insieme al dolce (you have to learn to take the bitter with the sweet). 

Foccacia with Catalogna Puntarelle, Fingerling Potatoes, Gorgonzola Dulce, Rosemary and Pine Nuts

Ingredients
1                     foccacia dough, rolled out
                       (we used our pizza dough recipe but doubled the
                       yeast and rolled it out thicker than for pizza)            
3 or 4              fingerling potatoes
1             Tbs  olive oil
1/4-1/2   cup   gorgonzola dulce, broken into small pieces
1/2          cup   puntarelle
1/2         Tbs    rosemary, chopped
                       sea salt and black pepper
1 1/2       Tbs   pine nuts

Procedure

1. Cook potatoes in gently boiling, salted water partially covered until they start to get soft, 10-15 minutes.  Drain immediately and run under cold water to stop the cooking process.  When cool enough to handle, cut into 1/4" thick slices.
2. Blanch puntarelle in boiling water for 2 minutes, drain and run under cold water.  Roughly chop or keep whole if small.
3. Heat oven to 325 and bake pine nuts on a sheet pan until they start to darken and become fragrant, 4 to 5 minutes.  Remove from oven to cool.
   
4. Assemble foccacia.  First brush crust with the olive oil.  Then spread around half the cheese.  Then add potatoes, then puntarelle, rosemary, and rest of cheese.  Sprinkle salt and pepper on top to taste.  Do NOT add the pine nuts at this stage.
   
5. Bake at 450 on a pizza stone (if you have one) until crust is golden brown, 12 to 14 minutes.  We have two ovens, so we preheat this oven for one hour before using so the stone gets hot. 
   
6. Remove from oven, sprinkle pine nuts on top.

Foccacia with Puntarelle, Gorgonzola Dulce, Rosemary & Pine Nuts made the Foodbuzz Top 9 today! The Foodbuzz Top 9 is a photo-driven collection of top-buzzed posts within the Foodbuzz community.  Congratulations again, and thanks for being a part of Foodbuzz!  Cheers, The Foodbuzz Editorial Team