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.




  • 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



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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