Baked escarole gratin is one of those simple yet irresistible dishes that evoke the scent of home and Mediterranean cuisine. Tender and slightly bitter escarole leaves are complemented by the savoriness of olives, capers, and anchovies, the sweetness of sun-dried tomatoes, and the crunchiness of almonds. The whole dish is enhanced by a golden layer of breadcrumbs and made cheesy by cubes of provolone.
It’s a perfect recipe as a rich side dish or a light main course, to be enjoyed hot right out of the oven or even warm, accompanied by a slice of rustic bread.
Try it yourself and discover how easy it is to transform a simple head of endive into a surprisingly flavorful dish!
Here are some other delicious recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Seasonality: All Seasons
- Energy 239.83 (Kcal)
- Carbohydrates 17.85 (g) of which sugars 7.78 (g)
- Proteins 13.45 (g)
- Fat 12.55 (g) of which saturated 4.52 (g)of which unsaturated 2.40 (g)
- Fibers 3.52 (g)
- Sodium 551.73 (mg)
Indicative values for a portion of 145 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 head escarole (endive)
- 2 slices whole wheat sandwich bread (or rustic bread)
- 1 tbsp capers
- 1 oz blanched almonds
- 1 tbsp Taggiasca olives
- 4 sun-dried tomatoes
- 4 fillets anchovies in oil
- 1 clove garlic
- 3.5 oz provolone
- Grana Padano cheese, grated
- extra virgin olive oil
- salt
Tools
- Baking Dish
- Pan
- Blender
- Bowl
Preparation
Clean and wash the escarole, then cut it into pieces.
Place it in a pan, with a drizzle of oil and a pinch of salt (1). Cook for 3-5 minutes until softened.
Put the bread, capers (desalted), peeled garlic, and almonds in the blender. Pulse briefly.
Chop the sun-dried tomatoes, olives, and anchovies with a knife.
Combine the ingredients in a bowl and mix (2). Cut the provolone into small cubes.
Grease a baking dish with a drizzle of oil and layer with escarole. Add about half of the chopped mixture and provolone, then form a second layer of escarole (3) and cover with the remaining cheese and mixture (4).
Finish by sprinkling a scant tablespoon of Grana and a drizzle of oil.
Place the dish in a ventilated oven at 375°F and bake for about 20 minutes or until golden brown.
The baked escarole gratin is ready, flavorful and delicious, perfect as a rich side dish or a tasty main course.
Tips and Notes
Choose a medium sized head, weighing about 500-600 g.
Drain any liquid the escarole may have released while cooking.
You can use sliced bread (whole wheat or white) or stale rustic bread, crust removed.
Adding anchovies is optional. You can also omit provolone if you prefer.
If using oil-packed sun-dried tomatoes, pat them dry with paper towels to remove excess oil.
FAQ (Frequently Asked Questions)
How can I substitute escarole?
You can replace it with red radicchio or curly endive. You might also adapt the recipe for savoy cabbage or cabbage.
