4 EMCF pork ribs or pork sausages
1 head escarole
2 Tbsp extra virgin olive oil
2 cloves garlic
several tomatoes, chopped
1/4 cup grated pecorino cheese
black pepper and sea salt to taste
pork, chicken, or vegetable stock
Pour the oil in a frying pan and lightly brown the cloves of garlic. Wash the escarole, cut it into pieces, and add it to the pan to wilt the leaves. Add the chopped tomatoes with salt, pepper and two ladlefuls of stock. Boil for 10 minutes, then add the ribs or chopped sausages and the cheese. Cook another 10 minutes. Meanwhile, warm up another 4 cups of stock and add all ingredients from frying pan. Mix and serve hot with croutons.
1 acorn squash, cut in half
2 Tbsp brown sugar
2 Tbsp butter, softened
2 Tbsp maple syrup
freshly ground pepper
Preheat oven to 400. Scoop the seeds out of the squash and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper. Rub the squash cavities and cut sides with the butter mixture and place them on a baking sheet, cut side up. Bake in preheated oven for about 1 hour until the squash is tender when pierced with a fork.