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Ingredients
  • 1 head escarole
  • 3 Tablespoon olive oil
  • ½ cup prosciutto, diced
  • ½ cup onion, chopped
  • 3 cloves garlic, minced
  • 5 hot pickled cherry peppers, chopped
  • ½ cup water
  • salt and pepper to taste
  • ⅓ cup bread crumbs
  • ¼ cup Romano cheese, grated
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