Trim the escarole head of its core, separate and wash the leaves thoroughly. Cut them roughly. Blanch the escarole in salted water for 2-3 minutes or so.

Meanwhile, in a large skillet or everyday pan, sauté the prosciutto in olive oil until lightly browned, then add the garlic and let it sauté as well, just until it begins to give off its aroma. Drain the escarole  (but not too well) and add it to the skillet along with the cherry peppers. Mix everything well and simmer for 10 minutes or so, or until the escarole is tender. The escarole should be moist but not watery. Add a bit of the cooking water if the escarole is drying out too soon, let it continue simmering if it's still too wet.

While the escarole is simmering,  fold together the topping ingredients in a bowl with enough olive oil to moisten the mixture, until it resembles wet sand. A minute or two before the escarole is done, add about half the topping mixture to the pan. Continue to simmer, stirring frequently to prevent the bottom from scorching, until the escarole is tender. Turn off the heat, and add the Parmesan cheese, mixing well until the cheese has completely melted into the greens.

Sprinkle the topping on the greens. Run the greens under a broiler until the top is golden brown.