A St. Patty’s Dinner with an Italian Twist

This recipe is part of a series of occasional recipes from Medford’s Frankie Imbergamo, a cookbook author whose “gravy and meatballs” recipe won a national contest and was featured on chef Emeril Lagasse’s TV show. Click on Medford Eats to see more recipes.

Frankie’s Italian Boiled Dinner

1 large smoked shoulder
4 heads of escarole
1 large onion
2 sticks of pepperoni, sliced

Place smoke shoulder in a large pot of water 3/4 full. Cook on medium heat for about an hour–add the onion peeled and chopped. Rinse the escarole, cut it up, place in pot and cook for about 45 minutes. Then add the pepperoni slices and cook for another 20 minutes.

Take out the smoked shoulder and let cool. Cut meat into pieces and place them back into pot–discard the bone.

Ladle into bowls and enjoy this wonderful Italian Boiled Dinner with a nice glass of Chianti and some crusty Italian Bread!

Buon appetito!!