Neapolitan style sautéed escarole is a simple and delicious dish, a classic of Neapolitan cuisine that brings all the flavor and genuineness of Mediterranean ingredients to the table.
A triumph of flavors and aromas that blend into a perfect union: the bitterness of the escarole, the savoriness of anchovies and olives, the aromatic touch of garlic and chili pepper, the crunchiness of pine nuts, and the sweetness of raisins.
But where does this leafy vegetable with slightly bitter taste come from?
Escarole, closely related to endive, has ancient origins that are lost in the mists of time. Already appreciated by Egyptians and Romans, its cultivation spread throughout the Mediterranean around the 1600s, finding fertile ground in the mild climate of Southern Italy.
Escarole is a versatile ingredient that lends itself to various preparations.
Excellent raw in salads, where its bitter taste is enhanced by sweet and sour dressings, it transforms into a flavorful and hearty side dish when cooked. Among the many recipes, Neapolitan style sautéed escarole is undoubtedly one of the most loved and widespread. Its preparation is a real ritual, passed down from generation to generation.
I still remember when I was a child and my grandmother would take me to the garden to pick the vegetables. Among all, escarole had a special place. Its intense and slightly bitter aroma filled the air as my grandmother carefully picked it.
Then, in the kitchen, the magic happened. The garlic would sizzle in the oil, the anchovies would slowly melt, and the escarole would soften in the pan, releasing its intoxicating aromas throughout the house. An indelible memory, tied to the authentic flavor of tradition and the love of good food.
Today I propose my version of Neapolitan style sautéed escarole, a simple and genuine recipe that I hope will win you over with its unique taste and fascinating history.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Fall, Winter, Fall, Winter and Spring
Ingredients
- 2.2 lbs escarole (endive)
- 8 fillets anchovies in oil
- 2 cloves garlic
- 80 g Taggiasca olives
- 40 g pine nuts
- 30 g sultana raisins
- to taste extra virgin olive oil
- 1 hot chili pepper (Optional)
- 1 pinch black pepper
- 1 pinch salt
Tools
- 1 High-sided saucepan Lagostina
Neapolitan Style Sautéed Escarole: Steps
Preparing the escarole:
Take the escarole and start cleaning it by removing the outer leaves, which are generally tougher and more fibrous. Detach the remaining leaves one by one and cut the final part of the stalk, the hardest and whitest part, into quarters, but without discarding it: you can add it to the pan to give the dish more flavor.
Carefully wash the leaves, one by one, under cold running water, making sure to remove any dirt or insects. To eliminate any impurities, you can also soak the leaves in a basin with cold water and a tablespoon of baking soda.
Let the escarole drain in a colander to remove excess water.
At this point, you can decide whether to leave the leaves whole or cut them in half, depending on their size and your preference.
The sauté:
In a large pan, pour the extra virgin olive oil and add the lightly crushed garlic cloves.Also add fresh or dried chili pepper, to taste. Sauté gently over low heat until the garlic is golden and fragrant.
Add the anchovy fillets in oil and let them completely dissolve in the seasoning, stirring with a wooden spoon. Add the pine nuts and raisins, and let them flavor for another minute, stirring occasionally.
If necessary, add a teaspoon of water to prevent the garlic from burning.
Cooking the escarole:
At this point, add the escarole to the pan with the sauté. Cover with a lid and cook over medium-low heat for about 20-30 minutes, stirring occasionally.The escarole will cook thanks to its own water and the humidity created by the lid. Halfway through cooking, stir gently and continue cooking without the lid for the last 10 minutes, allowing the excess water to evaporate and obtaining a tender but not too watery escarole. A few minutes before turning off the heat, add the pitted black olives and adjust the salt.
Final aromas
Before removing the pan from the heat, sprinkle the escarole with a grind of fresh black pepper. Stir gently to distribute the aromas and turn off the heat.
5. Plating and serving:
Let the sautéed escarole rest in the pan for about ten minutes, so the flavors meld and intensify.Serve the Neapolitan style sautéed escarole hot, warm, or cold, as a side dish to accompany meat or fish main courses.
It is also excellent as a topping for toasted bread or bruschetta.
Enjoy your meal!
Storage, Variations, and Tips for Neapolitan Style Sautéed Escarole
Storage:
The Neapolitan style sautéed escarole can be stored in the refrigerator, in an airtight container, for 2-3 days. Before consuming, you can slightly reheat it in a pan or microwave.
Variations:
Sautéed escarole with cherry tomatoes: Add a handful of halved cherry tomatoes to the sauté for a touch of freshness and acidity.
Sautéed escarole with breadcrumbs: Before serving, toast some breadcrumbs in a pan with a drizzle of oil and a sprinkle of chili pepper. Sprinkle the escarole with the crunchy breadcrumbs for extra crunch.
Sautéed escarole with dried fruits:
In addition to pine nuts and raisins, you can also add other dried fruits to taste, such as walnuts, almonds, or toasted hazelnuts.
Vegetarian sautéed escarole:
For a vegetarian version, omit the anchovies and add a pinch of sugar to the sauté to balance the bitterness of the escarole.
Tips:
For crunchier escarole, you can cook it in the pan for a shorter time, or stir-fry it over high heat for a few minutes.
If the escarole is very bitter, you can blanch it for a few minutes in boiling water before cooking it in the pan.
For a more intense flavor, you can use Gaeta black olives or Taggiasca olives.
If you don’t have pine nuts, you can substitute them with chopped almonds or walnuts.
For a touch of freshness, you can add a sprinkle of chopped parsley to the escarole before serving.
The Neapolitan style sautéed escarole is excellent as a side dish to accompany meat or fish main courses, but it can also be enjoyed as a main dish, accompanied by toasted bread or bruschetta.
With these tips and variations, you can customize your Neapolitan style sautéed escarole and make it even more delicious and appetizing! 😉
Wine Pairings for Neapolitan Style Sautéed Escarole:
Here are 5 wines that pair perfectly with Neapolitan style sautéed escarole, enhancing its flavors and creating a harmony of taste:
Falanghina del Sannio DOC:
A fresh and aromatic white wine from Campania, with notes of white pulp fruits and wildflowers. Its acidity balances the bitterness of the escarole, while its fruity notes marry with the sweetness of raisins and the savoriness of anchovies.
Greco di Tufo DOCG:
Another white wine from Campania, with more structure and complexity than Falanghina. Its mineral and citrus notes marry with the savoriness of olives and capers, while its aromatic persistence accompanies the slightly bitter aftertaste of the escarole.
Vermentino di Sardegna DOC:
A fresh and savory white wine from Sardinia, with notes of white pulp fruits and aromatic herbs. Its minerality and freshness cleanse the palate of the slight oiliness of the dish, while its aromatic notes harmonize with the scent of garlic and chili.
Fiano di Avellino DOCG:
An elegant and structured white wine from Campania, with notes of dried fruits, honey, and spices. Its aromatic complexity marries with the richness of flavors of the sautéed escarole, while its softness balances the bitterness of the vegetable.
Asprinio d’Aversa DOC:
A fresh and sparkling white wine from Campania, with notes of citrus and white flowers. Its effervescence and acidity cleanse the palate, while its citrus notes enhance the freshness of the dish.
Extra tip:
If you prefer red wine, opt for a light, young, and low-tannin red, like a Bardolino Chiaretto DOC or a Lambrusco Grasparossa di Castelvetro DOC.
FAQ – Neapolitan Style Sautéed Escarole (Questions and Answers)
What is Neapolitan style sautéed escarole?
It is a typical Neapolitan side dish made with escarole stewed in a pan with oil, garlic, anchovies, olives, capers, pine nuts, and raisins.
Can I use other types of olives?
Yes, in addition to Gaeta black olives or Taggiasca olives, you can use other types of olives, such as green olives or Kalamata olives.
Can I omit the raisins?
Yes, raisins are an optional ingredient. If you don’t like them, you can omit them from the recipe.
How can I make the escarole less bitter?
If the escarole is very bitter, you can blanch it for a few minutes in boiling water before cooking it in the pan.
Can I prepare the sautéed escarole in advance?
Yes, the sautéed escarole can be prepared in advance and stored in the refrigerator for 2-3 days.
How can I reheat the sautéed escarole?
You can reheat the escarole in a pan over low heat, or in the microwave.
Which wines pair best with sautéed escarole?
Campanian white wines, such as Falanghina, Greco di Tufo, and Fiano di Avellino, are perfect to accompany sautéed escarole.
What can I serve with sautéed escarole?
Sautéed escarole is a great side dish for meat or fish main courses, but it can also be enjoyed as a main dish, accompanied by toasted bread or bruschetta.
Can I add other ingredients to the sautéed escarole?
Of course! You can add cherry tomatoes, toasted breadcrumbs, dried fruits, or other ingredients to taste.
Is there a vegetarian version of sautéed escarole?
Yes, for a vegetarian version, just omit the anchovies and add a pinch of sugar to the sauté.
Where can I find escarole?
Escarole is easily found in local markets, supermarkets, and fruit and vegetable shops.
