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Correo Electrónico
 |
Ingredientes
- 2 heads of escarole, well washed
- Olive oil
- 2-3 cloves of garlic, slightly crushed
- Salt and pepper
- Optional:
- A handful of capers, well washed and squeezed
- A handful of black olives
- 4 anchovy fillets
- Optional:
- A handful of pinoli nuts
- A handful of raisins, soaked until soft and drained
View Full Recipe at Memorie di Angelina
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 34g | |
| Calories 171 | |
| Calories from Fat 122 | 71% |
| Total Fat 13.6g | 17% |
| Saturated Fat 1.88g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 131mg | 4% |
| Total Carbs 13.24g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 8.35g | 6% |
| Protein 0.84g | 1% |
%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3EBring%20a%20large%20pot%20of%20water%20to%20boil.%20Salt%20and%20add%20the%20escarole,%20which%20you%20will%20have%20cut%20at%20the%20root%20to%20separate%20the%20leaves.%20Let%20the%20escarole%20boil%20for%205%20minutes.%3C/p%3E%3Cp%3EMeanwhile,%20in%20a%20large%20saut%C3%A9%20pan,%20fry%20the%20garlic%20gently%20in%20a%20generous%20amount%20of%20olive%20oil.%20Remove%20the%20garlic%20when%20it%20has%20just%20slightly%20browned.%20(Or%20you%20can%20leave%20it%20in,%20if%20you%E2%80%99re%20cooking%20for%20family%20and%20feeling%20a%20little%20lazy.)%20Turn%20off%20the%20heat.%20(This%20will%20let%20the%20oil%20cool%20down%20a%20bit,%20so%20it%20doesn%E2%80%99t%20splatter%20all%20over%20the%20place%20when%20you%20add%20the%20wet%20greens%20in%20the%20next%20step.)%3C/p%3E%3Cp%3ETransfer%20the%20escarole%20from%20the%20pot%20to%20the%20saut%C3%A9%20pan%20with%20a%20pair%20of%20tongs.%20Let%20the%20escarole%20drain%20before%20you%20add%20it%20to%20the%20pan,%20but%20letting%20some%20water%20still%20cling%20to%20the%20leaves.%3C/p%3E%3Cp%3ETurn%20the%20heat%20back%20on,%20stir%20the%20escarole%20so%20it%20is%20well%20coated%20with%20the%20oil,%20and%20season%20with%20salt%20and%20pepper.%20(Go%20easy%20on%20the%20salt%20if%20you%E2%80%99re%20using%20the%20first%20optional%20ingredients,%20as%20they%20are%20also%20quite%20salty.)%20Cover%20the%20pan%20and%20let%20it%20simmer%20for%205%20minutes.%3C/p%3E%3Cp%3EIf%20using%20the%20optional%20ingredients,%20add%20them%20to%20the%20pan,%20mix%20them%20into%20the%20escarole,%20and%20re-cover%20the%20pan.%20Let%20the%20escarole%20simmer%20for%20another%205%20minutes.%20Uncover%20the%20pan%20and%20check%20on%20the%20escarole.%20It%20should%20be%20very%20tender%20and%20flavorful.%20If%20it%E2%80%99s%20still%20a%20bit%20tough,%20let%20it%20simmer%20another%20few%20minutes.%20If%20it%20lacks%20for%20seasoning,%20add%20a%20bit%20more%20salt%20and%20pepper.%20If%20the%20vegetables%20are%20too%20watery%20for%20your%20taste,%20turn%20up%20the%20heat%20and%20boil%20off%20the%20excess%20liquid.%3C/p%3E%3Cp%3ENOTES:%20Most%20escarole%20you%20find%20in%20supermarkets%20these%20days%20(in%20the%20US%20anyway)%20comes%20pre-washed.%20But%20if%20not,%20be%20sure%20to%20wash%20your%20escarole%20very%20well,%20in%20several%20changes%20of%20water.%20It%20tends%20to%20contain%20quite%20a%20bit%20of%20grit%20between%20the%20leaves.%3C/p%3E%3Cp%3EMost%20traditional%20recipes%20will%20tell%20you%20to%20simmer%20the%20escarole%20in%20the%20oil%20for%20a%20good%20half%20hour,%20if%20not%20more.%20And%20that%E2%80%99s%20advisable%20if%20you%E2%80%99re%20using%20wild%20greens,%20which%20tend%20to%20be%20tougher.%20But%20if%20you%E2%80%99re%20using%20modern%20supermarket%20escarole,%20the%20much%20shorter%20cooking%20times%20given%20here%20should%20work%20fine,%20but%20do%20check%20before%20you%20stop%20cooking.%20For%20this%20dish,%20the%20escarole%20should%20be%20perfectly%20tender,%20not%20at%20all%20crisp.%3C/p%3E%3Cp%3EIn%20some%20recipes,%20the%20olives,%20capers%20and%20anchovies%20are%20added%20to%20the%20oil%20at%20the%20beginning.%20This%20allows%20the%20anchovies%20to%20melt%20into%20the%20oil%20and%20the%20other%20flavorings%20to%20infuse%20the%20oil.%20Personally,%20I%20like%20to%20hold%20these%20back,%20which%20allows%20the%20ingredients%20to%20retain%20some%20of%20their%20individuality%20and,%20to%20my%20mind,%20makes%20for%20a%20more%20interesting%20dish.%3C/p%3E%3Cp%3EBesides%20the%20different%20flavorings,%20there%20are%20some%20variations%20in%20technique.%20Most%20recipes%20tell%20you%20to%20add%20the%20escarole%20directly%20to%20the%20garlic-infused%20oil%20raw,%20without%20the%20initial%20blanching.%20Personally,%20I%20prefer%20to%20blanch%20the%20greens%20first.%20This%20helps%20the%20escarole%20to%20stay%20a%20bright%20green;%20otherwise%20they%20tend%20to%20turn%20a%20rather%20drab,%20olive%20green.%20I%20also%20like%20the%20%E2%80%98wet%E2%80%99%20quality%20it%20gives%20to%20the%20dish.%20Angelina%20cooked%20%20all%20her%20greens%20this%20way,%20leaving%20lots%20of%20%E2%80%98pot%20liquor%E2%80%99%20to%20soak%20up%20with%20bread.%20In%20fact,%20her%20greens%20were%20practically%20soups.%20The%20more%20typical%20technique%20these%20days%20is%20to%20serve%20greens%20quite%20dry.%20Even%20when%20they%20are%20blanched,%20recipes%20will%20tell%20you%20to%20squeeze%20them%20dry%20before%20adding%20them%20to%20the%20oil.%20Not%20sure%20what%20accounts%20for%20the%20difference%20here%E2%80%94a%20change%20in%20tastes?%20The%20dry%20technique%20is%20better%20when%20serving%20the%20dish%20as%20a%20contorno,%20as%20the%20greens%20don%E2%80%99t%20%E2%80%98leak%E2%80%99%20on%20to%20the%20main%20course.%20On%20the%20other%20hand,%20if%20you%20want%20to%20serve%20the%20greens%20on%20their%20own,%20with%20bread%20to%20soak%20up%20the%20juices,%20then%20lots%20of%20pot%20liquor%20is%20what%20you%E2%80%99ll%20want.%3C/p%3E){kind=link}