Stew Escarole

Thursday i went to the farmer’s market close to home. Looking around I found my favorite lettuce, the escarole or endive!!!!!! I was very happy when I saw it on the stall for 2 reasons:  finding the escarole at the market means autumn is arriving  and i adore the autumn, and, in second place, with the escarole i prepare a very tasty dish:  Stew Escarole.

I use Escarole, a salad green of the chicory family, in many winter recipes like soups and stew meats, because it has a  particular taste: a little bit bitter but it is perfect with something sweeter. I’ve tried this recipe the first time i met my mother in law( that time she was just my probable future mother in law!!!) and i liked it very much, ever since she prepares it all the time we go visiting her for Christmas.

Scarola Stufata

2 bunches of Escarole, trimmed and torn
3-4 anchovy fillets in olive oil or a tablespoon of anchovy paste
a garlic clove, minced
a small cup of black olives, called “olive taggiasche”, without stones
2 tablespoons of pine nuts
1/3 cup of raisins
extravergine olive oil
rocky salt

Wash each leaf well and pat dry really well. Turn on the heat, put the escarole in a pan with olive oil, cover and stew it for a couple of minutes,  the escarole has to lose water. Remove the water, take aside the escarole and, in the same pan, sautè olive oil,  garlic and anchovies. Breaking up anchovies, put the escarole, add salt and stir a little bit, cover and stew for 2 minutes. Then add olives, raisins and pine nuts and let it cook for 10 minutes. Ready !

Usually i serve it with meat, but i love it on a vegetarian pizza!!!

Buon Appetito !!!

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