Sunday, May 19 2024

Neapolitan-style escarole is a very tasty side dish with a very simple preparation.

It is a combination of flavors with a strong and contrasting character.

The sweet flavor of the raisins first meets the savory flavor of the black olives and capers and soon after is enriched with the hint of sea from the anchovies and that of the pine nuts.





  • 1 escarole
  • 2 tbsp of extra virgin olive oil
  • 2 cloves of garlic
  • 2 fillets of anchovies in oil
  • 1/4 cup of black olives
  • 1 tbsp of pine nuts
  • 1 tbsp desalted capers
  • 1 tbsp of raisins
  • salt to taste



Clean the escarole by removing any spoiled leaves and wash it in plenty of cold water.

Place the raisins to soften for about 10 minutes in warm water.

Rinse the capers and let them soak in cold water so that they lose excess salt.

Stew the escarole in a pot with a lid adding just a tiny bit of salt, or boil it for a few minutes in boiling salted water.

As soon as the escarole is cooked but still tender, turn off the flame and drain the vegetables from any cooking liquid.

In a large skillet, sauté a round of olive oil, the garlic and anchovy fillets, stirring with a wooden spoon until the anchovy has completely dissolved.

When the oil is seasoned add the well-wrung raisins, capers, pitted black olives,pine nuts and allow to flavor for a few minutes.

Add the escarole and stir-fry over high heat so that the latter mixes with the sauce and absorbs all the flavors.

Serve hot.

Neapolitan-style escarole can also be used as a filling for stuffed pizzas and focaccias, or as a topping for tasty bruschetta.

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