Wednesday, April 24 2024

Neapolitan-style escarole is a recipe that leaves its mark: not the simple sour vegetable nor the heavier vegetable repassed in a pan.

A simple dish in the mouth, it manages to give balance to the many “small” ingredients that make it up.


Neapolitan-style escarole is a side dish that we can prepare all year round.

To prepare it, simply add the following ingredients to the escarole: olives, raisins, anchovies and walnuts (or pine nuts).

Each of these ingredients participates in the play of contrast between bitter, sweet and salty typical of Neapolitan-style escarole.

 

 

SERVINGS:4

  • 1 escarole
  • 2 anchovy fillets in oil
  • 15 black pitted olives
  • 1/4 cup of raisins
  • 1/4 cup of pine nuts
  • salt to taste
  • extra virgin olive oil to taste

 

METHOD:

Clean the escarole thoroughly and slice the leaves, then throw them into plenty of boiling salted water for 10 minutes.
After the time has elapsed, drain.

Heat 3 tablespoons of oil in a frying pan, then add the poached garlic and anchovy fillets and let them sauté.

After that, add the escarole and let it cook with the lid on and medium-low heat for 10 minutes.

Finally, add the olives, raisins and pine nuts.

Sauté for 10 minutes and serve at the table!

 

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