Spring Greens Marmalade with Pecorino Sardo Cheese

Name: Spring Greens Marmalade with Pecorino Sardo Cheese
Yield: Serves 6 to 8
Ingredients: 2 ounces pecorino cheese, preferably Sardinian pecorino Medora, coarsely grated (about ½ cup); 12 capers, drained and rinsed; 2 to 3 dozen grilled or fried thin round slices of Italian or French bread; 2 to 3 dozen grilled or fried thin round slices of Italian or French bread; 2 ounces pecorino cheese, preferably Sardinian pecorino Medora, coarsely grated (about ½ cup); 5 ounces Swiss chard leaves or young arugula; 5 ounces Swiss chard leaves or young arugula; 10 ounces spinach leaves; 12 oil-cured black olives, pitted; Coarse salt and freshly ground black pepper; Coarse salt and freshly ground black pepper; 5 ounces watercress leaves; 3 tablespoons extra virgin olive oil; ¼ teaspoon crushed hot red pepper flakes; ¼ cup dried currants or golden raisins; ¼ cup dried currants or golden raisins; 4 large flat anchovy fillets, rinsed, drained, and crushed to a paste with a fork; 4 large flat anchovy fillets, rinsed, drained, and crushed to a paste with a fork; 4 large flat anchovy fillets, rinsed, drained, and crushed to a paste with a fork; 1 garlic clove, chopped

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Here’s a variation on a favorite southern Italian greens marmalade, which I first published years ago in my book World of Food. Later, when I wrote Mediterranean Grains and Greens, I learned a lot more about mixing different greens and cooking them in combination. My new recipe here reflects this knowledge. I

Ingredients

Side dish
Pescatarian
Spring
Spicy

Ingredients

Method