We recommend pairing Frescobaldi Benefizio Pomino Bianco DOC with this Grilled Escarole with Pine Nuts recipe.
2 large heads fresh escarole
1 clove garlic, minced
4 tbsp olive oil
1/4 tsp salt
1/4 cup pine nuts
Quarter each escarole head through the center stem. Leaves should remain intact with the center core. Completely cover them with water and gently swish them around to remove any sand or dirt. Soak in fresh water for 15 minutes.
Heat a gas grill until it is very hot. Turn one side of the burners off and cook the escarole over indirect heat for 10 minutes. Turn escarole over frequently to avoid charring the greens.
Wrap all the greens together in foil and continue to cook over indirect heat for another 7-9 minutes. Gently place escarole in a non-reactive bowl.
Zest and juice the lemon. Whisk together the zest, lemon juice, olive oil and salt. Pour vinaigrette over the escarole, cover and refrigerate for at least 1 hour. Turn the greens every 15 minutes to coat them.
In a skillet over medium heat, toast pine nuts until they begin to brown, about 5 minutes.
Serve escarole at room temperature with pine nuts sprinkled on top.