You’ll love Escarole

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=HCBOzBtINPo

Transform Escarole from Simple to Stunning: discover my Favorite Recipe! • Click here to get the full recipe: https://cookingintuscany.cc/2024/11/3... • I want to talk about escarole. Be honest—do you think of it as a sexy vegetable? Probably not, right? • Well...I think escarole definitely has its charm, especially when you know how to bring out its best. With tender leaves, a slightly bitter flavor, and a versatility in both raw and cooked dishes, it's an elegant and intriguing ingredient for any food lover. • Let me share one of my favorite ways to enjoy escarole with you—a staple on Neapolitan tables, especially during the winter months, when this tender green is in season. • My recipe for sautéed escarole, or scarola in padella, is a simple yet flavorful dish, where the tender greens are cooked with garlic, olive oil, capers, and raisins. The result is a delightful balance of savory and sweet flavors, and for an extra burst, you can add one or two anchovies. • This dish brings together tradition and taste, all in one pan. Escarole is so versatile—it’s even used as a filling for la pizza di scarole, a delicious savory pie I’ve shared before in the Cooking Club. • I can’t wait for you to try this recipe—it might just become your new winter favorite! • If you wish to learn more recipes like this, consider to join Chicca's Cooking Club.

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