Metafields::JsonStringDrop – Rachael Ray

Ingredients

• 1 small escarole, halved
• 1 radicchio, halved
• Salt and pepper
• 3 tablespoons EVOO, plus non-aerosol olive oil spray
• About ¼ pound each, fine dice, of Genoa or fennel salami, hot sopressata, and end of prosciutto or meaty pancetta
• 4 large cloves garlic, thinly sliced
• ½ cup chopped giardiniera in brine, drained and chopped
• ¼ cup sweet or hot cherry pepper rings in brine, chopped
• ¼ cup green Cerignola olives, pitted and chopped
• ¾ cup white wine or dry vermouth
• ½ cup chicken or beef stock
• 1 pound short-cut pasta such as strozzopretti, gemelli or penne
• ¾ pound (about 1 ½ cups diced) Italian provolone and fresh, but firm mozzarella or smoked mozzarella, combined
• A fat handful of flat parsley, chopped